sourdough bread
Sign in to saveSourdough is a type of bread that uses fermentation by naturally occurring yeast and lactobacillus bacteria to raise (leaven) the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour taste and improves its keeping qualities.
Key facts
- Food.name
- Sourdough bread
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- Home made sour dough bread.jpg
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- Bread
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Article
21 sectionsContents
- History
- Preparation
- Starter
- Refreshment or feeding of the starter
- Intervals between refreshments
- Local methods
- Mixing and shaping the bread
- Continuing the cycle
- Biology and chemistry
- Lactic acid bacteria
- Yeasts
- Type I sourdough
- Type II sourdough
- Type III sourdough
- Types of bread
- Possible fermentation effects
- Modern culture
- Regional preferences
- See also
- Notes
- References
Sourdough is a type of bread that uses fermentation by naturally occurring yeast and lactobacillus bacteria to raise (leaven) the dough. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour taste and improves its keeping qualities.
==History== Sourdough is one of the most ancient forms of bread. It was the standard method of breadmaking for most of human history until the Middle Ages, when it was replaced by barm. Barm, in turn, was replaced in the late 19th and early 20th centuries by industrially produced baker's yeast.