Bekker's sourdough bread – our favorite in Tallinn
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Before the invention of yeast, all breads and pastries were made with a leavening agent. It was the only way the dough could become airy and the flavor could take on depth. Today, most breads are made quickly – the yeast will rise the dough in a few hours and the oven will do the rest. But when the dough is given time, something different happens.
Hapusai – a journey that matures at its own pace
Sourdough is made the way it was made in the old days. It all comes down to one simple thing: the starter has time to grow and develop. The starter is a mixture of flour and water, where natural yeasts and lactic acid bacteria live. These bacteria work calmly, not in a hurry. During this time, the dough changes – gluten and starch break down, flavors mature, and nutrients become more easily absorbed by the body.
Lactic acid bacteria play another important role – they create an environment that supports our intestinal microflora. This is where good digestion and strong immunity begin.
Good flour is the basis of everything
Sourdough makes the dough better, but it won’t help if the flour itself isn’t of high quality. It all starts with the raw material – organic flour ground in a stone mill . In a stone mill, the flour is ground so that the entire grain goes between the stones. The grain is ground slowly and gently, preserving everything that is valuable in the grain, its natural structure and nutritional value. This kind of flour gives sourdough a depth that cannot be added with any additives or yeast. Industrially produced flour is often “too pure” – the fiber and germ have been removed to achieve a light color and uniform texture. The result is nice, but low in nutrients.
This is the difference between a "full stomach" and a "fed body."
How fermented milk affects the body
- Easier to digest. The starter does some of the work before the bread even reaches the oven – making it easier on the stomach.
- More stable blood sugar. The carbohydrates in sourdough bread are absorbed more slowly, providing energy more evenly.
- Better nutrient absorption. Lactic acid bacteria break down phytates, which otherwise prevent the absorption of minerals (iron, zinc, magnesium).
- Natural shelf life. Sourdough bread stays fresh for several days without preservatives – the natural acidity keeps it alive and delicious.
A flavor that comes from time, not from additives
A good sourdough doesn't need additives or excessive ingredients. Everything that gives it its character – a slightly sour smell, a deep flavor, and a thin, crispy crust – comes from time. Time is the main ingredient here.
Bekker's sourdough bread – a good example of honest baking
When it comes to good sourdough bread, Bekkeri sourdough bread is our favorite! It is a true example of how simple things can be the best. It is made from organic flours from Loona farm in Võru County. That is where the character of this bread begins – high-quality ingredients and caring craftsmanship. Bekkeri bakers treat their sourdough as a friend – it traditionally celebrates its birthday in November. It is worth keeping an eye on it during the birthday week! The sourdough bread is also great for freezing – slice, store and toast! It tastes just as good, even better.
Our favorite is Bekker's sourdough bread with farm butter and salt flakes. This combination is so simple that it doesn't need anything else. This is exactly how good bread should taste!
Final word: simple, but real
Sourdough bread is an example of how simplicity can be wholesome. It requires nothing more than good flour, clean water, salt, and time. When these things are right, food is born that works with the body! We like stories and foods that have substance. When something is made honestly, you can always feel it – in both the taste and the essence.
References and sources
- Journal of Food Science (2021) - Health benefits of sourdough fermentation.
- British Journal of Nutrition (2019) - Fermentation and mineral bioavailability in sourdough bread.
- Loona Farm organic flour and stone mill (Võrumaa): loonatalu.ee
- Bekkeri Bakery (Tallinn):bakery.ee
- World Health Organization (2023) - Diet, Nutrition and Chronic Disease Prevention.
