RedBeard’s range of organic, woodfired, authentic sourdoughs contain no baker’s yeast, preservatives or dough improvers. They are handmade simply from our traditional leaven, certified organic flours, salt and water.
Up to 90% of the gluten is broken down in authentic sourdoughs, depending on the length of fermentation.
This means RedBeard sourdough is suitable for gluten intolerant customers and may even be eaten safely by coeliacs. Check out the science behind this claim here.
Doughs made from wheat, spelt and rye flour contain gluten - an elastic protein molecule. The stretchy gluten traps bubbles of carbon dioxide during fermentation of the dough. This gives bread a lovely light, chewy texture, but gluten can be difficult for some people to digest, leading to health issues for them.
Authentic sourdoughs like RedBeard’s are leavened (fermented) with a complex culture of naturally occurring wild yeasts and lactose bacteria. This process takes up to 8 hours.
The yeasts break down the starch in the flour into simple sugars and then into alcohol and carbon dioxide. The lactose bacteria feed on the products of the yeasts and produce lactic acid. The lactic acid breaks down the gluten into easily digested amino acids.
By contrast, most bread from supermarkets and chain bakeries is leavened with baker’s yeast – a single, virulent strain of yeast, which makes bread rise very quickly (in under 2 hours). This means that most of the gluten remains in the baked loaf, making it indigestible for some people.