Make you bread as Peber's Bakery does, daily with passion using 3 dedicated fresh Mother dough starters! 
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Understand Sourdough Starters

Understanding sourdough starters is key to appreciating the complexity of sourdough bread. These living cultures of flour and water harness wild yeast and bacteria, creating a natural leavening agent that results in endlessly flavorful products. At Peber Limited, we cultivate our sourdough starters with patience and precision, ensuring that each batch reflects the ideal balance of tanginess and nutrition.

Sourdough bread is distinguished not only by its rich, complex flavour but also by its numerous health benefits when compared to commercially produced alternatives. Central to the sourdough baking process is the sourdough starter—a naturally fermented blend of flour and water that cultivates wild yeast and beneficial bacteria.

When maintained at room temperature, these microorganisms initiate fermentation, producing carbon dioxide that enables the dough to rise naturally. Additionally, the formation of lactic and acetic acids contributes to the bread’s enhanced flavour, texture, nutritional profile, and shelf life. Once established, a sourdough starter requires regular care and feeding to remain active and effective.

The Health Benefits of Peber's Sourdough Bread

Peber's Sourdough bread provides several nutritional advantages over conventional bread. It is often easier to digest and has a lower glycaemic index, making it a favourable option for those monitoring blood sugar levels. Furthermore, it typically contains higher concentrations of antioxidants, B vitamins, iron, magnesium, and other essential nutrients.

The extended fermentation process plays a key role in developing its distinctive flavour and improving nutrient availability, resulting in a loaf that is both wholesome and uniquely flavourful.

Maintain your Fresh Sourdough Starter strong after your delivery by Peber

To keep your sourdough starter active and healthy, it must be fed regularly with fresh flour and water. This process usually involves discarding a portion of the starter before each feeding to maintain the right balance of microorganisms. The starter should be kept at room temperature, in a location free from direct sunlight and drafts.

Because sourdough cultures are sensitive to environmental conditions such as temperature and humidity, consistent care is essential. When properly maintained, a sourdough starter can remain viable for years, serving as a reliable base for a wide range of artisanal bread.