Sourdough

Sourdough is a leavened bread made using a starter culture of wild yeasts and lactic acid bacteria, rather than commercial yeast. The starter, a fermented mixture of flour and water, is maintained and fed regularly to keep the microorganisms alive and active. This traditional method gives sourdough its characteristic tangy flavour and chewy texture.

Sourdough is primarily used as a leavening agent in bread and baked goods, contributing to their rise and texture. The fermentation process also imparts a distinct sour flavour and aroma, which many consumers find appealing. It is most commonly found in various types of bread, including sliced loaves, rolls, and bagels.

Sourdough is not considered a food additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. The fermentation process can increase the bioavailability of certain minerals in the flour and may lead to a lower glycemic response compared to conventional bread, according to some peer-reviewed reviews. However, the evidence is mixed, and more research is needed. There are no specific regulatory concerns or notable controversies surrounding sourdough consumption at typical levels.