What is Artisan Bread?
Artisan bread begins with the baker. We know this because many bakeries have been visited and it was the philosophies and attitudes of bakers that determined the types of bread produced.
Artisan bread does not contain food additives* used as a substitute for artisan skills
(e.g. additives used to compensate for reduced dough fermentation/natural conditioning time).
Fermentation is a key part of making bread flavoursome, digestible and have good keeping qualities. Attention to fermentation techniques provides one indication of a bakers artisan skill.
Does it have to be Sourdough?
Many accomplished bakers use commercially yeasted pre-ferments, such as biga's. Artisan Baker acknowledges the artisan skill to produce these pre-ferments, particularly for use in culturally authentic breads.
Most bakers have told us that sourdough and yeasted pre-ferment are different products and should be identified as such to consumers. We believe that this can be done in a pro-active way that promotes the benefits of each method.
Artisan Baker uses the term 'Sourdough' to describe artisan breads that are leavened by yeast cultured by the baker, and without the introduction of commercial yeast varieties. Other pre-ferment artisan varieties are welcome, but are not referred to as 'sourdough'.
It should be noted that a majority of Australian bread eaters associate the word 'sourdough' with bread that does not contain any commercial baker's yeast.
*A food additive is a substance that is not normally consumed as a food in itself or used as an ingredient of a food, but is intentionally added to achieve a specific technological function. Compulsory vitamin is often unavoidable and is therefore considered permissable.