Our website is made possible by displaying online advertisements to our visitors.
Please consider supporting us by disabling your ad blocker.
Sourdough
 Two round loaves of sourdough bread | |
| Type | Bread |
|---|---|
| Main ingredients | |
Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It uses biological leavening rather than cultivated baker's yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities.[1]
- ↑ Gadsby, Patricia; Weeks, Eric. "The Biology of... Sourdough". Discover. Discover Magazine. Retrieved June 13, 2019.
Previous Page Next Page
