Q
What makes sourdough bread different?
A
Expert Answer
Sourdough uses wild yeast and lactic acid bacteria from a starter (fermented flour/water mixture) rather than commercial yeast. The long fermentation develops complex flavors, creates lactic acid (tang), and may improve digestibility and nutrient availability for some people.
Key Insight
Sourdough uses wild yeast and lactic acid bacteria from a starter (fermented flour/water mixture) rather than commercial yeast.
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