Sourdough Bread

Posted on August 20th, 2010 by Bread making machines in Bread Making Resources

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Sourdough bread is made with a dough that utilizes bacteria for the leavening process instead of yeast.  How you maySourdough
be wondering?  Well, the culture is contained in the dough.  There are basically two principal ways of leavening bread.

1. Yeast
2. Lactobacillus bacteria culture.

Similar to yeast, Lactobacilli also helps the bread rise.  It too feeds off of the sugars found in flour.  In the process carbon dioxide is produced and a distinctive tangy/sour flavor is given to the bread.  These flavors are created by the lactic and acetic acid byproducts.

Sourdough bread is made by simply mixing flour and water with starter dough.  By the way, starter dough is simply the portion of your dough that has been saved over and over again to help create new batches.                                                                                                                                                                                               Creative Commons License photo credit: treehouse1977

Starter dough that is stored at room temperature, fed water and flour weekly, can be kept healthy and usable indefinitely.

Sourdough starter is simply a mixture of liquids and grain inhabited yeasts (wild yeasts).
Under the ideal circumstances, Lactobacilli and yeast have been known to co-exist without competing for resources.  You would not find them competing for food.

Remember, starter dough temperature, humidity and elevation are all very important factors when it comes to each batch of sourdough and its tangy/sour flavor.

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Related posts:

  1. Sourdough – San Francisco Style
  2. Understanding the Chef
  3. Panettone Bread
  4. Baker’s Yeast
  5. The History of Bread

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