Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. Sourdough bread has a distinctive taste, due mainly to the lactic acid and acetic acid produced by the lactobacilli.
Sourdough bread is made by using a small amount of "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, though the starter will ch... Read More
