Sourdough Bread
Sourdough bread is a type of bread made through a natural fermentation process using wild yeast and bacteria from the environment, rather than commercial yeast. This mixture of flour and water creates a "starter" that ferments over time, developing unique flavors and a slightly tangy taste. The slow fermentation also helps improve the bread's texture and nutritional value. Sourdough has a distinctive crusty exterior and a chewy, airy interior. It's popular for its rich flavor, and many find it easier to digest than other types of bread. The art of making sourdough has seen a resurgence among home bakers.
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Sourdough bread is a type of bread made using a naturally occurring blend of wild yeast and lactic acid bacteria. Unlike conventional bread that uses commercial yeast, sourdough relies on a starter—a mixture of flour and water that captures these microorganisms from the environment. This fermentation process not only helps the bread rise but also gives it a distinct tangy flavor and chewy texture. The long fermentation improves digestibility and enhances the bread's nutritional value. Sourdough can be enjoyed fresh, toasted, or as part of various dishes, making it popular among bakers and food enthusiasts alike.