Krazibaker backs Real Bread's Sourdough September
Krazibaker, Northern Ireland's award winning artisan baker, has launched sourdough loaves in time for the Real Bread Campaign's Sourdough September, Britain's first national celebration of the bread.
Run by experienced baker Mark Douglas, Krazibaker has been leading a campaign in Northern Ireland to revive interest in traditional griddle breads especially soda bread, potato farls and potato apple.
He won Great Taste Awards this year for his treacle farls and soda bread with raisins soaked in Irish whiskey. Last year, he gained Great Taste Awards for potato apple and Traditional Irish Shortbread.
The decision to start producing sourdough was influenced by requests from local customers. "There is a growing awareness of the benefits of sourdough in Northern Ireland, Britain and the Republic of Ireland," he says.
"I've been making sourdough loaves for over 20 years but have tended to focus on the more traditional local artisan breads. A number of regular customers have been asking if I would make sourdough for them and I decided to begin baking the bread again," he adds. "I guess the timing for my fresh sourdough loaves couldn't be better."
He's had his own live starter culture that's produced by mixing flour and water to nurture one or more species of yeast and lactic acid bacteria that occur naturally on cereal grains, and therefore in the flour.
Douglas also runs Northern Ireland's only bakery school specialising in traditional Irish breads. He's recently included classes in sourdough production to his programmes.
"Sourdough can have a greater depth and complexity of flavour, aroma, and texture than commercial baker's yeast. My focus is on a handmade sourdough loaf, real bread. It's very tasty bread with a great crust and rich flavour," he adds.
He's already selling the sourdough loaves at food festivals and farmers' markets across Northern Ireland.
Now in its third year, Sourdough September features baking schools, mills and food festivals around the UK.