Sourdough bread

Sourdough bread is a type of bread made by the fermentation of dough using naturally occurring lactobacilli and yeast. The use of sourdough is as old as the history of baking, with origins dating back to ancient civilizations.

History

The origins of sourdough bread can be traced back to ancient Egypt around 1500 BC. It was likely discovered by accident when dough was left out and naturally occurring yeast and bacteria fermented the dough, giving it a sour taste. This method of bread making was used for centuries until the invention of commercial yeast in the 19th century.

Preparation

The preparation of sourdough bread begins with a "starter" – a mixture of flour and water that is allowed to ferment over several days. This starter serves as a natural leavening agent, providing the yeast and bacteria necessary for the dough to rise. The dough is then mixed with more flour and water, and allowed to rise for several hours before being shaped and baked.

Characteristics

Sourdough bread is known for its characteristic sour taste, which is the result of the lactic acid produced by the lactobacilli. The bread also has a dense, chewy texture and a crusty exterior. The exact characteristics can vary depending on the specific strains of yeast and bacteria present in the starter, as well as the type of flour used and the specific method of preparation.

Health Benefits

Sourdough bread is often touted for its health benefits. The fermentation process can help to break down gluten, making the bread easier to digest for some people. The bread is also a good source of probiotics, which can promote gut health.

See Also

• Bread
• Fermentation in food production
• Lactobacilli
• Yeast