What is sourdough?
Sourdough is a ferment that is generated from water, flour and salt, mixture that must be left to rest between 24 and 48 hours. The result is a dough that is easier to digest and is used as a base for other bakery products, including pizza dough. Its appearance is usually like that of a rustic bread and for now it is offered in some bakeries.
companies like Bimbo they jumped on the trend as did many artisan bakeries, although it is a trend that will be a long time coming for traditional bakeries.
Juan Padilla knows about sourdough, but for now he has no plans to sell it in his small La Flor bakery, located in the Peralvillo neighborhood, in Mexico City. “We know how it’s done, but here people don’t pay for it, because It is more expensive. Here they are more used to eating sweet bread or bolillo, they eat it when the family sits down to drink coffee at night”, says the baker.
Evelyn González Monge, Director of marketing of the bread supplies company Puratos for Central America, South America and the Caribbean, explains that the use of sourdough permeates among consumers who are willing to pay more for buying healthier products.
“The consumer does not only see physical health, but also sees it related to the mental health. Consumers are now talking about words like gastrointestinal health because it not only has a positive effect on their immune system, but also because of the well-being part,” González says in an interview.
And it’s not just about the sourdough. Consumers choose to buy organic and natural products that, according to the results of the study taste tomorrow Produced by Puratos, it drives demand for bakery, confectionery and chocolate products with probiotics, prebiotics and fiber. This is added to the elaboration of products made with plants, which, according to the directive, is growing strongly and is already seen on the sideboards.