Barry Korb – Healthy, Long-Fermented Sourdough Bread
It’s no secret that at Jacksons Real Food Market it’s all about YOUR health, first.
We pride ourselves in providing our customers with the best, whole, chemical free and most nutritious produce we can lay our hands on, at competitive prices.
The best decision you can make is to look after your health. The first step and probably the most noticeable change you can make, is switching to real, chemical free, non-GMO food – the way nature intended it. We know that food labels can cause confusion, so we will educate you on every ingredient present in our produce.
Your daily bread.
One of our suppliers we feel privileged to have as part of our team is – Barry Korb, The Artisan Baker.
With more that 30 years experience as a baker, Barry started out with an apprenticeship as a qualified chef at the Hilton Hotel group in Paris, France. He soon fell in love with bread baking and there, under the guidance of Master Bakers, he learnt the craft. In later years he completed a further apprenticeship as a pastry chef. However, his passion is to bake bread; healthy long-fermented sourdough bread, free from chemicals. He started a small bakery in Salt Rock on the KZN north coast with a mere 10 loaves of bread a day.
The word got out and he quickly started baking hundreds of loaves daily as well as pastries. Barry says that good bread bakers do two things; they control time and temperature. Ingredients are obviously also important.
It starts with the right ingredients. Flour. Water. Atlantic sea salt.
The Artisan Baker’s bread is suitable for so-called gluten-intolerants and Diabetics. – You might want to stick around for the facts. Because it IS true.
Champagne Valley Stoneground flour is non-GMO certified, grown and milled in the beautiful KZN Midlands, and the only flour Barry uses. The wheat is milled by stones to preserve all the natural goodness of the wheat berry. It is a slow process that creates less heat than industrial milling and doesn’t destroy the wheat germ. Unlike commercial flour that’s bleached and pumped full of chemicals to ensure prolonged shelf life, Champagne Valley flour is completely chemical-free and 100% wheat.
The Fermentation process perfected.
The ferment consists of a natural leaven (raising agent) made from flour, water and natural bacteria. The fermentation process is more than 60 hours which allows the starch to be broken down to below 20% (commercial bread, 80%) and the sugar is also reduced to below 0.1 g per two slices of bread. This long fermentation process is the secret and the reason why Diabetics and people who suffer with all sorts of diseases of the ‘gut’ can eat the bread without any adverse effects. The starch has already been broken down before Barry bakes the bread and it doesn’t ferment in your tummy like it does when you eat commercial/non-fermented products. Our bodies can’t cope with a huge amount of starch because it gives off by-products while it breaks down to simple sugars. This process causes bloatedness, skin rashes, migraines, tummy ache and a myriad of other symptoms. The sugar is used by the body through activity but the rest is stored in the liver and off course if you are a diabetic it spikes your sugar levels immediately. We shouldn’t forget that commercial flour adds to the discomfort because of all the chemicals that is unknown to our body and is actually poison.
As Barry says “it’s like eating chalk”
Our own Artisan.
Barry is an artisan. He perfects all he does and tries to keep his conscience as clean as the loaves he bakes. Each loaf is folded by him personally and his belief for consistent excellence shines through in every loaf. His ethos is simple – to share his passion by offering people healthy, tasty and nutritious bread.
A philosophy that we at Jackson’s identify with wholeheartedly.
These natural low GI, low fat, Diabetic friendly, loaves from The Artisan Baker is the only artisan, long-fermented sourdough loaf that is available as a convenience product. The loaves are fully baked, cooled and then blast frozen. This process took years to develop and perfected to a point where Barry can’t tell the difference between a loaf that has just come from the oven and one that has been baked, blast frozen, thawed and popped into the oven for 6 – 8 minutes. That was the benchmark and it was achieved last year. The water crystals in the bread is so small that you will never notice any moisture inside the packet while thawing. Popping it into a hot oven (260 – 280 degrees) steams the inside of the bread, darkens and hardens the crust. The fully-baked, frozen loaves are transported to various retailers where they provide their customers with the frozen product and freshly baked bread daily.
We are convinced that you can now make a conscious decision to switch to a healthier alternative.
You will be happy to know that it has been tested by the CSIR and in store you will find the certification of the bread on display at the bread counter. Pop in to try The Artisan Baker’s bread – a naturally low GI bread, suitable for Diabetics that is used exclusively at our Eatery for breakfasts and gourmet sandwiches. We recommend untoasted for that slightly sour taste or toasted for a sweeter taste. Either way, you will be hooked.