European sourdough

European sourdough is a type of bread made using a natural fermentation process involving wild yeast and lactic acid bacteria. Unlike commercial bread that relies on quick-acting yeast, sourdough develops its unique flavor and texture over longer periods. The dough is typically prepared with just flour, water, and salt, with the fermentation driven by a "starter," a mixture of flour and water that captures wild microorganisms from the environment. This results in a tangy, chewy bread with a crisp crust, often characterized by its artisanal qualities and distinct sour flavor profile, enjoyed throughout various European regions.