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Why is Sour Dough so damn good?
Sour Dough is the traditional way of making good bread. The way Sour Dough was discovery was quite by accident. Bakers mistakenly left a piece of dough on the corner bench (while making yeast free style bread) after a few days it was found to have increased in size. This dough found its way into the oven and was later eaten. The bakers found the texture to be lighter and the flavour very pleasing, from then on this became the preferred way of making bread in Europe..

This process of making bread is used by Rye Mill Bakery today, the only difference being that the fermented sour dough is produced separately and then added to each fresh mix of rye dough to produce our daily fresh Sour Dough rye bread.

How does Sour Dough work?
Sour Dough is the ingredient in Rye Bread which stabilises the rye. True natural Sour Dough (which Rye Mill Bakery use) creates its own natural acids and yeast. This allows the normally crumbly bread to have a softer structure and texture. Without the addition of sour dough rye breads would not have that distinct character and flavour. Some bakers use vinegar acid in place of Sour Dough, although this still give the bread its structure it mainly gives bread an unpleasant vinegar taste.

Healthy?
Good bacteria, micro-organisms and wild yeast all working together in the Sour Dough environment. The reaction that happens draws in moister and the surrounding wild yeast. The bacteria and yeasts that are present in the unbaked dough are broken down and destroyed in the baking process leaving the freshly baked bread with its full flavour. This process allows moister into the bread extending the products shelf life and so that we do not need to add any fats, sugars, preservatives, colours ordairy products. A healthy products all round.