Sourdough

Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread.

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Sourdough bread has a very distinctive taste, due mainly to the lactic acid produced by the lactobacilli.

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Sourdough bread is made by using a small amount of so-called starter dough, which has the yeast culture, and mixing it with new flour and water. Part of this resulting dough is then saved to use as the starter next time. It is not uncommon to have a baker's starter dough that has had years of history, from many hundreds of previous batches.

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Symbiotic: REDIRECT Symbiosis...

Lactobacilli: REDIRECT Lactobacillus...

Yeast: Yeasts constitute a group of single-celled (unicellular) fungi, a few species of which are commonly used to leaven bread and ferment alcoholic beverages. Most yeasts belong to the division Ascomycota. A few yeasts, such as Candida albicans, can cause infection in humans. More than one thousand speci...