Sourdough Market - Global Industry Growth and Forecast – 2027
Market Overview Sourdough is a traditional bread, made using a natural starter culture instead of commercially cultivated yeast. Sourdough’s making process involves the fermentation of dough using naturally occurring Lactobacillus bacteria that produces lactic acid and the yeast. Sourdough bread is made of all-natural ingredients, tastes slightly sour and is easier to digest. While the slow-fermented bread-making process imparts nutritional values in the sourdough, the presence of lactic acid bacteria increases sourdough's magnesium and phosphorus solubility. Due to the rising consumer demand for premium quality bread made with no chemical additives at all, Sourdough perceives increased demand and uptake, worldwide. Sourdoughs are also used as baking bases in other Bread, Pizzas, Cakes, and other bakery products. The rising demand for sourdough pizza coupled with the convenience bakery foods is increasing the market value of Sourdough, globally. Acknowledging the kind of gain