Sourdough Bread

bread · fermentation · wild yeast · cooking

Living creatures inside. Sourdough contains naturally occurring yeast and lactobacillus bacteria that are alive and working to make your bread rise. These tiny organisms have been used by bakers for thousands of years!

Bubbles do the lifting. The yeast and bacteria create gas bubbles that puff up the dough, making the bread light and fluffy. This natural leavening is what makes sourdough rise without any added yeast packets.

Sour and delicious. During fermentation, the bacteria produce lactic acid, which gives sourdough its signature tangy flavor. The longer the dough ferments, the more sour it becomes!

Stays fresh longer. Because of the lactic acid created during fermentation, sourdough bread lasts longer than regular bread without getting moldy. This is why it was so valuable to sailors and travelers long ago.

A starter is key. Sourdough bakers keep a special mixture called a 'starter' that contains the yeast and bacteria. You feed it flour and water regularly, and it can live for decades!