We get most of your questions about the simple sourdough culture – and that’s no surprise, because this type of “convenient” sourdough is still not very well known. Let’s see what’s worth knowing about it!
First of all: the MIMOOSA Simple Sourdough Culture is not made from dried or powdered sourdough. The package contains the special bacteria necessary for a successful sourdough fermentation process – in other words, it’s actually a sourdough culture.
THE TRADITIONAL SOURDOUGH
During the familiar home sourdough-making process, lactic acid bacteria and yeast multiply in the fermenting mixture of flour and water. Yes, yeast-fungus too! These tiny living organisms are everywhere around us – on our hands, in the flour, on surfaces – so they’re already present in the mixture from the very moment you combine the ingredients. Over time, they grow and multiply. There’s no sourdough that doesn’t contain yeast in some amount – even your long-fed sourdough on your kitchen counter, maybe named Béla, is full of yeast. Which is great news, because that’s part of what makes bread truly bread.
Homemade sourdough contains a very mixed combination of lactic acid bacteria and several types of yeast – in very different proportions. In fact, sometimes the fermentation process doesn’t go quite right, and the entire culture ends up in the trash. That’s why one sourdough can produce wonderful bread, while another one doesn’t.
THE SOURDOUGH CULTURE
The MIMOOSA simple sourdough culture contains exactly those beneficial bacteria, in just the right ratio, that ensure fermentation proceeds in the proper direction. Of course, external factors also play a role here – temperature, the presence of environmental yeast, and the proofing time. MIMOOSA bread can also be more or less fermented, depending on taste – it simply depends on how you like your sourdough bread. For example, there can be big differences between bread fermented for 12 hours versus 36 hours.
So the sourdough culture is our friend because it:
- ensures consistent bread quality
- is easy to measure and use
- makes bread impossible to ruin if you follow the recipe
- is easy to store (keeps for months in the freezer)
We wholeheartedly recommend it whether you’re a professional chef who knows all the ins and outs of sourdough making, or someone who has never baked bread before!
BUT WHY IS SOURDOUGH GOOD?
Our ancestors were baking sourdough bread 6000 years ago – not by accident. The beneficial effects of fermented foods have been recognized in every culture, and sourdough bread has long been associated with health and longevity. During the long fermentation process – the sourdoughing – the ground grain undergoes a kind of pre-digestion, making it easier to digest. The beneficial bacteria of the sourdough support the gut flora, and bread made with it raises blood sugar levels more slowly.
HOW TO STORE IT PROPERLY!
The MIMOOSA simple sourdough culture must be stored in the freezer, at least at -18°C. Thanks to its airtight packaging, freezing can be interrupted for up to 10 days as long as you don’t open the bag. That’s how it’s possible for us to deliver the ordered culture without special refrigeration – and you can even take it with you on vacation.
However, once opened, the sourdough culture must be kept in the freezer!
When using, there’s no need to thaw it – you can add it directly from the freezer to the flour. Just make sure no moisture gets on the culture, and don’t dip a wet spoon into the bag!
As the name suggests, this sourdough is truly SIMPLE – hassle-free, safe, and ready for immediate use.
We love it very much, and we sincerely hope you’ll enjoy it too!
