Sourdough bread is made by fermenting the dough with naturally occurring lactobacilli and yeast. The yeast used in sourdough are more varied which raises the dough more slowly by providing a flossy texture and better taste to the bread. The sourdough bread contains a mild sour taste due to the presence of baker’s yeast and the lactic acid produced by the lactobacilli which enhances the quality of bread. Sourdough is easier to digest as compared to standard loaves and is more nutritious. ... Read more
Focus on select sub-segments remains core strategy of Sourdough market players due to their potential for growth in the next few years, notes OGAnalysis new report launched in August 2019.