Sourdough September 

For Sourdough September, Matthews Cotswold Flour asked brand ambassador Elaine Boddy from Foodbod Sourdough for her comments on sourdough: 

Welcome to Sourdough September, a month that celebrates sourdough created by the Real Bread Campaign in 2013 to raise awareness of this fabulous super bread and encourage people to appreciate real sourdough by making their own or seeking out genuine sourdough to purchase.

So why bother? It's just bread isn't it? You may be thinking that sourdough is 'trendy', just a load of hype, and really not worth the faff of making your own. Well, let me tell you a bit more about it and reassure you that it's totally worth it! I'm Elaine from Foodbod Sourdough and hopefully I can answer those questions for you.

Firstly, let's address the hype:

It may seem like sourdough has had a revolution recently, but even before lockdown it was gaining a constant momentum, but sourdough is not new, it is the actually oldest form of risen bread, dating back thousands of years. Before sourdough all bread was flat, made mostly with just flour and water. I like to think that one day someone left some mixed flour and water untouched for longer than they meant to and saw it rise and bubble, and bingo, the first sourdough starter was born, as was the advent of risen bread, and with it, a more satisfying kind of bread, something with more chew and fulfilment, and far healthier than any other.

That mix of flour and water that grew and bubbled away did so due to the natural wild yeast in the flour fermenting with the water, when this is then mixed with a bigger portion of flour and water to create dough, the same effect occurs, but because it's a bigger mix, the fermentation takes longer and during this time it starts to break down the gluten in the flour and as a result makes sourdough the most easily digestible bread there is; if you've ever eaten bread and become bloated and lethargic as a result, try eating sourdough instead because due to the effect of breaking down the gluten, you won't get the same outcome, it will be much more gentle on your stomach. Sourdough also has a lower glycemic index so it doesn't spike blood sugar levels, and provides more nutrients than non sourdough bread.

And if you don't find any of that a good reason to try sourdough, it's also a lot more fulfilling and satisfying than other bread due to the texture and chew that it provides, and the fact that it's a good source of protein. So if you want to eat the best form of bread, make it this one.

So yes, it deserves the hype!

Secondly, let's address the faff:

Many people have over complicated the process of making sourdough, adding unnecessary steps, fear, stress and 'faff' to what in reality is a simple and enjoyable process. As a result people approach making sourdough with fear and low expectations, but it doesn't have to be that way.

Which is where I come in - I take all of that faff and completely disregard it. You can take a huge percentage of what you've read about making sourdough and ignore it. You don't need a science degree, you don't need to pay a babysitter to look after your starter, you don't need to give up all of your free time, you don't need to get up in the middle of the night, you can easily and simply make sourdough in any kitchen, in any part of the world, with equipment you've probably already got, and without it invading your home life. You have full control of the whole process and can produce this bread to fit the requirements of your tastes and home. Tap water, a clean jar with a fitted lid, and some good flour, and you're ready to go.

So does Sourdough really deserve a whole month of celebration? My answer is, absolutely, yes! In fact why just a single month? For me personally, I feel that sourdough should be celebrated every week and every day. Give sourdough a go - if you haven't already - and use this month as a great excuse to get making or buying more! 

So if you fancy making some of this fabulously tasty, healthy bread, in the simplest possible way, check out all of my information online, you can find me at foodbodsourdough.com, and even more information at Cotswoldflour.com, and full videos on both of our YouTube channels.

Website: https://foodbodsourdough.com/ 

Instagram: https://www.instagram.com/elaine_foodbod/ 

YouTube: https://www.youtube.com/c/foodbodSourdough 

Website: https://cotswoldflour.com 

Instagram: https://www.instagram.com/cotswoldflour?igsh=YTgyMmx0a2dqdHht 

YouTube: https://m.youtube.com/@cotswoldflour 

- Ends - 

Hi-res images are available here.

For more information, an interview with Elaine Boddy, recipes and images please contact Bella Read - bella@rawfoodanddrinkpr.co.uk 

Editor's Notes

The two hundred year old family business, Matthews Cotswold Flour, is Britain's leading speciality flour producer boasting a range of over 100 varieties of flour and providing an unrivalled choice for both amateur and professional bakers. Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. 

Heritage: With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK's oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, the mill believes passionately that their local partnerships, traditional stoneground milling methods and premium grains make for better baking. They are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques. With an eye to the future and wanting to share their wealth of milling experience, Matthews Cotswold Flour is launching a New Generation Milling Apprenticeship programme that encourages and supports the next generation of millers.

Regenerative Farming: Through their local Cotswold Grain Partnership and a system of fair trade pricing, Matthews Cotswold Flour works with farmers to grow in a regenerative way that protects the soil and develops wildlife.  They are supporting the Regenerative Revolution on farms around the country and promoting a more diverse agricultural landscape that supports soil health and different grain varieties. By giving back some profits to the farmers, Matthews Cotswold Flour is able to support new regenerative farming practices as they work to increase regenerative farming practices across all their suppliers.

Product Range: Matthews Cotswold Flour is Britain's leading speciality flour producer supplying a range of over 100 varieties to professional and home bakers through its online shop and retail and wholesale outlets. It is proud to work with Britain's best bakers (as voted by the British Baking Awards). Its product range offers a huge selection of artisan flour including unique blends of ancient and heritage grains. Matthews maintains one of the strictest grain selection methods for their specialty flour. By only selecting the top one percent of grain they ensure quality and consistency for master and home bakers across the country.

Awards: Matthews Cotswold Flour boasts a host of awards for many of the products in its outstanding range of flour. Their award-winning flour is inspired, grown, milled, baked, and created by their close knit community of partners. They are proud to have won 20 great taste awards in the last two years alone.

Baking Community: The Cotswold Flour Baking Club  was set up by Matthews Cotswold Flour to inspire a new generation of bakers with recipes, tips, videos, events, and collaboration with master bakers across the UK. Anyone can join this rapidly growing community and enhance their baking journey. By sharing knowledge, ideas, inspiration, and stories The Cotswold Flour Baking Club aims to create an incredible baking experience for all its members.