“ZopfBegg” Dominik Spieser gives tips and a recipe: Here’s why sourdough braiding is better than sourdough braiding

Baked goods made with sourdough can be digested much more easily than baked goods made with yeast. According to Spieser, the reason for this lies in the long, natural fermentation that sourdough requires. “For bakers, this means you have to spend more time knitting. But you feel less bloated after eating it. Here’s why: Yeast breaks down sugar and starch in the intestines. This causes gases to form, which leads to bloating.”

The second advantage of sourdough: The bread crumb, that is, the inside of the bread, is much more moist than the sourdough curd. “This provides a fresher taste,” says Spieser. The baker says that the flavor of the braid develops much better because the dough ferments naturally and over a longer period of time. «The aromas are more complex and full-bodied. “Together with the moist consistency, this provides the best possible taste experience.”

A traditional sourdough braid will only stay fresh for about one to two days if left uncut. It then becomes dry. The situation is different in sourdough braiding. “If you don’t cut it, it stays fresh almost twice as long.” Here too, the special preparation of sourdough dough is responsible for this. Spieser: “With Easter in mind, this means you can bake the sourdough braid a few days in advance. “With no loss of quality.”

“Anyone who has baked sourdough braids knows how much time and dedication a pastry like this takes,” says Spieser. This creates respect for the process and resources, which only increases the enjoyment of knitting. “If you work on a dough and let it rise for three days, you’ll be even more excited about the result.”