{"id":3050,"date":"2024-01-13T14:06:00","date_gmt":"2024-01-13T14:06:00","guid":{"rendered":"https:\/\/slowfoodbuzau.com\/?p=3050"},"modified":"2024-01-22T20:37:14","modified_gmt":"2024-01-22T20:37:14","slug":"start-up-of-the-year-2023-sourdough-bread-from-buzau","status":"publish","type":"post","link":"https:\/\/slowfoodbuzau.com\/en\/start-up-of-the-year-2023-sourdough-bread-from-buzau","title":{"rendered":"Start-up of the Year 2023: Lumini\u021ba’s Sourdough Bread Business in Buz\u0103u"},"content":{"rendered":"\n

Lumini\u021ba, from Maracineni, Buz\u0103u County, started a unique bakery business focusing on sourdough bread. Her journey began due to a gluten intolerance, which led her to experiment with various bread-making techniques.<\/strong><\/p>\n\n\n\n

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Lumini\u021ba’s Sourdough Journey<\/strong><\/p>\n\n\n\n

Unable to consume store-bought bread, Lumini\u021ba explored alternatives. During the pandemic, she started with white bread using a bread machine. In early 2023, she discovered sourdough and its beneficial properties, including how its natural fermentation process deactivates gluten proteins. Her sourdough, which starts from a homemade starter, requires a meticulous process that can last over 24 hours, with kneading alone taking up to 7 hours.<\/p>\n\n\n\n

Innovation in Baking<\/strong><\/p>\n\n\n\n

Lumini\u021ba\u2019s bakery offers a variety of products, from classic sourdough to innovative flavors using different spices and ingredients. Her commitment to quality and natural ingredients has made her bakery a local favorite and a model for health-conscious and sustainable food practices. Lumini\u021ba’s passion for baking and her innovative approach to sourdough bread, catering to those with dietary restrictions, have made her business the start-up of the year in Buz\u0103u\u200b.<\/a><\/p>\n\n\n\n

\u200bYou can follow it closely : Sourdough Bread Bz <\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

Lumini\u021ba, from Maracineni, Buz\u0103u County, started a unique bakery business focusing on sourdough bread. Her journey began due to a gluten intolerance, which led her to experiment with various bread-making techniques. 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