Biofournil

Biofournil is different from other bakeries due to the production of its breads using traditional leaven without the addition of industrial yeast.

The unique taste of Biofournil’s breads which defies imitation originates in 1980 thanks to the spontaneous fermentation of water and flour, thus creating our « mother ». The « mother » forms the basis of a natural fermenting agent which is self-perpetuating and which enables the production of the leavens.

Traditionally leavened bread is best characterised by its slightly acidic taste that you do not find in bread containing yeast. This acidity permits the phytases (enzymes) to get to work, to break down the phytic acid and thus allow the minerals to be absorbed better in a way that otherwise would just pass through the body.

Traditional leaven also makes it possible to obtain a relatively dense crumb and increases considerably the shelf-life of the bread.