With the COVID-19 lockdown gaining steam, many people started learning new hobbies and skills. One that witnessed a huge spike among the young generation was baking.
Even before the pandemic, many had let go their cushy jobs to follow their heart and whip up breads, cakes, desserts and more. A humongous change in consumer habits and lifestyles has shaped the baking industry in India. One of the largest segments in the food processing sector, baking, is witnessing a robust growth recently. There has been a proliferation of bakery chains and a myriad companies that offer baked products alongside a line of biscuits. With huge growth potential, capacity for innovation, and job opportunities, a career in the industry is rapidly becoming more feasible and rewarding in India.
Some of the different types of breads that are mostly in demand are :-
Sourdough Sandwich Loaf: Sourdough sandwich is a bread which is completely yeast free. There is yeast in this loaf, but it's the wild kind, seduced from the air around your kitchen by the flour and the water and by the potent chemistry they create together. Research shows that the healthiness of white sourdough bread far exceeds that of wholegrain and multigrain breads. That's because sourdough has a powerful effect on blood sugar: when left to work its fermenting magic, it breaks down the starches in the foods it's added to, making them easier to digest. Sourdough is also probiotic, which means it is packed with healthy gut bacteria
Sesasme Semolina Sourdough: Delicious nutty semolina sourdough bread made with golden semolina and both black and white sesame seeds. It goes well as toast with butter or jam. Semolina is one of the most common ingredients you can find in Indian kitchen. Yes, we make breakfast with it. Earlier I have tried bread with Semolina too. But I didn’t try it in sourdough bread. Finally, I decide to make semolina sourdough bread. I love the nutty bites semolina gives to bread along with sesame seeds.
Spiced Ragi Sourdough Loaf: Sourdough bread made with non conventional flours is nutritionally superior. The wild yeast strains that make the sourdough ferment the dough to release nutrients that are otherwise difficult to get from our food and we often have to resort to supplements. Sourdough breads could be that supplement if we bake the sourdough breads with millets of different types. I have always been saying on this blog that we must include several types of millets in our diet for better reasons and not just to stay away from excessive gluten.