Our bakers developed a brand new starter that is unique to the climate and taste of Malaysians and results in this distinct flavor of our breads. The mild profile of starter complements a delicious spectrum of ingredients consisting of natural durum flour, stone milled rye, sea-salt and purified natural water.

Our new starter builds lively dough that develops slowly and steadily to bring out the full crust and crumb and character of our artisan loaves. What emerges from the oven is beautiful bread or simple graceful goodness.

Artisanas techniques are even more traditional…. Replicating the older handling methods and avoiding modern fast production methods that turned bread often into a dull and sweet experience that often dominates the tastes of the food, which it should accompany. That’s why our dough is matured over 5 days and mixed more slowly and handled and shaped more gently.

As all Artisanas breads is fermented with healthy life micro organisms in the starter dough, we are proud of presenting Malaysia with the only genuine real bread which is free of sugar, lactose, egg, cholesterol, fats or any preservatives. Artisanas has a yeast free line and an organic bread line. All Artisanas breads (except Laugenbrot and the sweet line) are 100% vegan - and all are made from Halal products.

Modern bakers use enzymes for flavor and bake the dough within 1 hour. Hygienical conditions in local bakeries prevent them from duplicating Artisanas 5 day maturing process.

SOURDOUGH – GOOD AND GOOD FOR YOU
Sourdough is the oldest and most original form of leavened bread. The early settlers from Europe brought with them their cherished sourdough starters. It has been said that Christopher Columbus had a crock of sourdough aboard ship when he first came upon North America. Sourdough became a legend during the California gold rush when prospectors used the old method of sourdough baking to feed themselves. To keep the starter warm and alive during cold nights the prospectors would even keep it in bed with them over night!

Ideal for Diabetics and against Allergies – Sourdough relies on fermentation to release the valuable enzymes contained in the flours. Many people cannot deal with added yeasts, sugars, lactose or eggs, which often contribute to indigestion and disorders of the digestive process. Not so if you eat sourdough breads, which require good chewing to release enzymes in the saliva that improve digestion of carbohydrates.

Low Glycaemic Index – Sourdough bread has a low GI value causing sugar to release more slowly into the blood, providing you with a steady supply of energy that leaves you feeling satisfied longer. In contrast, foods with a high GI value cause a rapid - but short-lived - rise in blood sugar. This leaves you lacking in energy and feeling hungry within a short time again.

Malaysia’s population is favoring sweet breads and fast foods which both contribute to overweight and diabetes. This is caused by a deficiency of the pancreatic hormone insulin, which results in a failure to metabolize sugars and starch. Sourdough is thousands of years old, which relies on fermentation to release the valuable enzymes contained in the flours. Many people cannot deal with added yeasts, sugars, lactose or eggs, which often contribute to indigestion and disorders of the digestive process. Not so if you eat sourdough breads, which require good chewing to digest. It’s a bread you must work for by chewing it well – like all carbohydrate based food items.