Kūka Bakery

Hello! My name is Aigars, I am a professional chef from Latvia, and a food and drink engineer. For 20 years I worked in the kitchen from dishwasher to head chef. During the pandemic, a lot of free time appeared, and I decided to start restoring the original and unfairly forgotten sourdough bread recipes with slow and natural dough fermentation, sometimes lasting 96 hours. In production, for example, this cycle is reduced to 40-60 minutes, with the sole purpose of profit. Everything would be fine if the number of people with gluten intolerance did not grow geometrically, the problem secret lies in the knowledge of making bread by our ancestors, who knew that thanks to long and natural fermentation we get bread in which difficult to digest proteins, gluten bonds, starch already split, i.e. digested by lactic acid bacteria, the stomach will thank you for it. Also, thanks to these bacteria, phytic acid is destroyed during fermentation, which prevents the absorption of vitamins and microelements that contain gluten proteins. At the same time, slow fermentation gives the bread a richer and more unique taste and aroma and contributes to better digestion, reduction of gas formation, constipation, and allergic reactions of the skin, eczema, and dermatitis.