Sourdough bread is a type of naturally leavened bread made using a starter of wild yeast and lactic acid bacteria, rather than commercial yeast. It’s loved for its tangy flavor, chewy texture, and crusty exterior.
🍞 Key Features
- Crust: Thick, golden-brown, crunchy
- Crumb: Soft, chewy, with irregular holes (“open crumb”)
- Flavor: Slightly sour from fermentation
🥖 How It’s Made
- Starter: Flour + water mixture fermented for days to cultivate wild yeast and bacteria
- Dough: Starter is mixed with more flour, water, and salt
- Bulk Fermentation: Dough rises slowly over several hours
- Shaping & Proofing: Dough is shaped and allowed to rise again
- Baking: Often baked in a Dutch oven or on a stone for a crispy crust
🍽 Common Uses
- Toasted with butter, jam, or avocado
- Sandwiches (especially hearty fillings)
- Dipping in soups, stews, or olive oil
- Bread bowls for chili or creamy soups
🌿 Benefits
- Natural fermentation improves digestibility
- May have a lower glycemic index than some breads
- Longer shelf life due to natural acids
If you like, I can give a simple, beginner-friendly sourdough recipe that doesn’t require fancy equipment or years of starter maintenance.
