Sour Dough

Sourdough is a leavened bread made using a starter culture of wild yeasts and lactic acid bacteria, rather than commercial baker's yeast. The starter, a fermented mixture of flour and water, is maintained over time and used to leaven subsequent batches of dough. This traditional method imparts a characteristic tangy flavour and chewy texture to the bread.

Sourdough is primarily used as a leavening agent, contributing to the rise and texture of bread products. Its distinctive flavour profile also makes it a popular choice for artisanal breads, crackers, and toasts. Manufacturers may use sourdough starter to achieve a complex taste and improve the keeping qualities of baked goods.

Sourdough is not a food additive and does not have an E-number. The fermentation process involved in making sourdough can break down some of the gluten in the flour, potentially making it more digestible for some individuals. Some research suggests that sourdough fermentation may increase the bioavailability of certain minerals in the bread. However, it still contains gluten and is not suitable for people with coeliac disease or non-coeliac gluten sensitivity. Evidence for other specific health benefits is limited and requires further investigation.