Tritordeum combines the resilience of barley with the baking qualities of wheat, resulting in flour rich in protein, dietary fiber, antioxidants, and minerals. Notably, it contains lower amounts of immunogenic gluten proteins, making it a favorable option for those seeking to reduce gluten intake.
Tritordeum sourdough is naturally rich in lactic acid bacteria, which drive a fermentation process known as lactic fermentation. This not only enhances the bread’s flavor and shelf life but also helps break down gluten proteins, including the harder-to-digest fractions. Combined with Tritordeum’s naturally lower content of immunotoxic gluten peptides, sourdough fermentation offers an even gentler option for those seeking more digestible, gluten-friendly baked goods—without compromising taste or texture.
🥣 Preparing the Tritordeum Sourdough Starter
Ingredients:
- Tritordeum flour​ 50%
- Water​ 50%
Method:
- Day 1-4: (to do every day)
- In a jar, mix 50g of Tritordeum flour with 50g of water.​
- Stir until smooth, cover loosely, and let it rest at room temperature for 24 hours.​
- Days 5–10: (to do every 2 days)
- Feed the starter mixture with an equal proportion of Tritordeum flour and water.​
- Stir well, cover, and let it rest for 3 hours at room temperature, then place in fridge.
By day 10, the starter should be bubbly and have a pleasant, slightly sour aroma, indicating it’s ready for baking.​
🧫 Microbial Dynamics in Tritordeum Sourdough
During fermentation, specific lactic acid bacteria (LAB) and yeasts dominate the sourdough ecosystem:
- Lactic Acid Bacteria:
- Weissella confusa/cibaria and Weissella paramesenteroides are prevalent in the initial stages.​
- By day 5, Lactiplantibacillus plantarum becomes dominant, contributing to the sourdough’s acidity and flavor.
- Yeasts:
- Saccharomyces cerevisiae is the predominant yeast, responsible for leavening and developing the bread’s texture.
These microorganisms work synergistically to enhance the bread’s nutritional profile and sensory qualities.
For more information on Tritordeum sourdough, check this publication