21/09/2026
✨️"We’ve been told that acidity is the badge of a great sourdough, but who set that standard?
We’ve been told that sourdough is a symbol of health and tradition, but we do it because we’re told, not because the sour is what makes it healthy...
Fermentation is a delicate dance: the amino acids break down sugars, yeast emerges, as a consequence of yeast feeding from sugars = alcohol.
Alcohol develope that sourness. But does it have to? So controlling the fermentation prior even thinking about adding flour is the real goal. On my humble opinion.
I think it’s in that precise balance, with no overfeeding, no forced acidity, that we craft bread that sings.
In short, sourdough is the label we use to indentify a natural process..
We keep the healthy approach, not the sour bite, by starting with fermentation.