sourdough culture

A sourdough culture is a natural fermentation process involving wild yeast and beneficial bacteria that develop in a mixture of flour and water. These microorganisms feed on the starches in the flour, producing gases, acids, and flavors that leaven bread and create its characteristic tangy taste. The culture is maintained by regularly feeding it with fresh flour and water, encouraging a balanced community of microbes. This natural leavening method offers a versatile, chemical-free way to make bread rise, with a distinctive texture and complex flavor profile rooted in the local environment and the specific culture maintained over time.