What is "sour"dough?

Sourdough is a type of bread that’s made using a natural fermentation process, rather than relying on store-bought yeast. It’s known for its distinct tangy flavor, chewy texture, and slightly crispy crust.

The key to sourdough is the starter—a mixture of flour and water that’s left to ferment over time, cultivating wild yeast and beneficial bacteria (lactic acid bacteria) from the environment. These microorganisms are what make sourdough unique. The wild yeast helps the dough rise, while the bacteria give it the signature sour taste by producing lactic acid during fermentation.

Here's a simplified breakdown of how it works:

Starter Creation: You create a sourdough starter by mixing equal parts of flour and water and letting it sit for several days, feeding it with fresh flour and water to encourage the growth of wild yeast and bacteria.
Fermentation: Once your starter is active, you mix it with more flour and water to form the dough. The wild yeast ferments the sugars in the dough, causing it to rise.
Baking: The dough is left to rise (proof) for several hours or even overnight, depending on the recipe. After baking, you get a loaf of bread with a chewy, flavorful crumb and a tangy, slightly sour taste.

Sourdough is different from other breads because it doesn’t require store-bought yeast, and the longer fermentation gives it more flavor and makes it easier to digest. The fermentation process also helps break down gluten and phytic acid, making it more digestible and nutrient-rich than other types of bread. Plus, it has a longer shelf life, as the acids produced during fermentation act as a natural preservative.

It’s a versatile bread that can be used for sandwiches, served with soups, or enjoyed on its own!