One thing I like more than cooking is challenging myself. And preparing homemade sourdough bread has been a big challenge for me over the last few months. I’ve always loved bread and sourdough is my favourite – to me, it is far richer in texture and flavour. But why? Good quality flours and natural fermentation are the answers. After some research, I realised we eat a lot of fermented food. Beer, wine, cheese, and also bread. So, I became curious about fermentation and started reading articles and following people who know about it.
Lucky for me, in 2016 Netflix launched Cooked, a documentary series based on journalist Michael Pollan’s 2013 book, Cooked: A Natural History of Transformation about various methods of cooking and their impact on humans and culture throughout history. In the third episode, Pollan explores the science behind bread making and gluten, as well as the history of milling. The episode shows the relationship between wheat and humankind, and how both have evolved throughout time.
Another person who inspires me is Neide Rigo, a Brazilian nutritionist who owns Come-se, a blog where she shares her knowledge about bread, fermentation and a lot of interesting information about food. I learned from her how to prepare the sourdough starter and how to enhance bread results using home equipment.