Sourdough Bread 1 article

A fermented starter of wild yeasts and lactic acid bacteria leavens sourdough bread instead of relying only on commercial baker's yeast. Longer fermentation contributes tangy flavor, crust development and an open or chewy crumb, though results vary with flour, hydration and proofing. Wheat and rye loaves are common, and the bread can be eaten fresh or toasted like other breads. Sourdough describes the fermentation and leavening method, not a guarantee of whole-grain content or a particular nutrition profile.