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Bread

Sourdough Bread

sourdough bread

Sourdough bread is leavened with a natural starter made from flour and water instead of commercial yeast. Long fermentation gives the bread a pronounced tangy flavor, a thick crust, and an open crumb. Because it rises slowly, it takes longer to prepare.

Where It’s Used

“Fold the sourdough bread dough a few times and let it ferment for a long time.”

Glossary

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S
Malzeme

Sourdough Starter

Sourdough starter is a leavening culture made by mixing flour and water and allowing it to mature with natural wild yeast and lactic acid bacteria. It is kept alive through regular feedings and used to leaven bread instead of commercial yeast. It gives bread a mildly tangy flavor and a longer shelf life.
V
Benzer

Village Bread

Village bread is a large, thick-crusted loaf traditionally leavened slowly with sourdough or a small amount of yeast and baked in a wood-fired oven. Long fermentation gives it a slightly tangy flavor and a texture that keeps well. It is a staple of rural cuisine.
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