Sourdough

Sourdough is a type of bread that is made by the fermentation of dough using naturally occurring lactobacilli and yeasts. This fermentation process gives sourdough its distinctive tangy flavor and chewy texture. Unlike traditional bread that uses commercial yeast as a leavening agent, sourdough relies on a starter culture that is typically created by combining flour and water and allowing it to ferment over time. This starter captures wild yeast and bacteria from the environment, which contributes to the bread's unique taste and health benefits, such as improved digestibility and potential probiotic qualities. Sourdough is known for its crusty exterior and soft interior, and it can be used in various recipes, including loaves, rolls, and pancakes. The process of making sourdough often involves longer fermentation times compared to other breads, resulting in a distinctive flavor profile and texture.