Sweet Levain
DoughBro's dough is a yeast and sweet levain (Sourdough) hybrid that's cold proofed between 24 and 48 hours. This long fermentation process allows for complex flavour development along with some microbial magic.
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Low and Slow
Low temperature, slow yeast/microbial culture. Slow and steady wins the race! While conventional yeast ensures a quick and reliable rise, deliberately slowing down the yeast allows a sourdough starter to break down the gluten and unlock more nutrients. This leads to an end product that is easier to digest and has a higher availability of nutrients.​
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Research shows that sourdough that has undergone a long, slow fermentation process ‘pre-digests’ and partially neutralizes phytic acid. Therefore, we can more easily digest the bread – and better absorb the minerals that it contains! Now cover that in sugar and it sounds like a win to me!
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Power of Combination
Now for all the sourdough maxis holding on tight to your bannetons and scoring blades. I'll admit that technically my dough is not 100% sourdough as I use 0.5% conventional yeast in my recipe. I currently prefer and require the reliability and consistency that conventional yeast provides, which is why I combine the two to get the best of both worlds.
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In my opinion, allowing time for a long fermentation gives the same health benefits as sourdough.