Slow ferment
धीमा ख़मीर
Dough is left to rest with a sourdough culture, and time does the work.
What it is
In a slow ferment, dough is mixed with a sourdough culture and left to rest. Over the hours the wild yeasts raise it and the bacteria give it flavour — the old way bread was made everywhere before packaged yeast.
At Full Circle
Our Sourdough Barley Mathri and Sourdough Ragi Jaggery Biscuits are made with a sourdough culture — the mathri label reads “Sourdough” and “Baked Barley Mathri”.
