So what is a sourdough??
As stated by the dictionary a sourdough is:
sourdough - a leaven of dough in which fermentation is active; used by pioneers for making bread leaven, leavening - a substance used to produce fermentation in dough or a liquid
But unfortunatly sour dough has been given no real regulations in the world of business, it can range from a vinger soured dough, or a mix of starter and yeast or in some instances chemically soured.
But a true sour dough in all regards is a dough that uses natural fermentation through the use a starter (a dough that ferments natural yeast) to raise the dough peice for baking. It should not include any other raising or souring agents.
In fact the sour taste of the bread is a side effect of using the natural yeast.
There is a benifit in having a sourdough and that is that the natural yeast and the lacitc acid bacteria work together in the dough, this partnership allows the dough to go through a process that makes the final bread easly digestable to the human body and in some cases people with allergies to wheat and yeast have been able to eat it with out reacting to it. It also acts as a natural preservative to the bread making it less suseptable to moulds.
So a REAL sour dough is good all round...
sourdough - a leaven of dough in which fermentation is active; used by pioneers for making bread leaven, leavening - a substance used to produce fermentation in dough or a liquid
But unfortunatly sour dough has been given no real regulations in the world of business, it can range from a vinger soured dough, or a mix of starter and yeast or in some instances chemically soured.
But a true sour dough in all regards is a dough that uses natural fermentation through the use a starter (a dough that ferments natural yeast) to raise the dough peice for baking. It should not include any other raising or souring agents.
In fact the sour taste of the bread is a side effect of using the natural yeast.
There is a benifit in having a sourdough and that is that the natural yeast and the lacitc acid bacteria work together in the dough, this partnership allows the dough to go through a process that makes the final bread easly digestable to the human body and in some cases people with allergies to wheat and yeast have been able to eat it with out reacting to it. It also acts as a natural preservative to the bread making it less suseptable to moulds.
So a REAL sour dough is good all round...
