Sourdough is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.
There are many breads that use techniques similar to that used in the
making of sourdough bread.
Danish rugbrød (rye bread) is a dense, dark
bread best known from its use in the
Danish smørrebrød (open-faced sandwiches).
The Mexican birote salado started out in
the city of Guadalajara as a short French baguette that replaces the yeast
with a sourdough fermentation process, yielding a bread that is crunchy
outside but soft and savory inside.
Amish friendship bread uses a sourdough
starter that includes sugar and milk. It is also leavened with baking
powder and baking soda. An Amish sourdough is fed with sugar and potato
flakes every 3-5 days.
German pumpernickel is traditionally made
from a sourdough starter, although modern pumpernickel loaves often use
commercial yeasts, sometimes spiked with citric acid or lactic acid to
inactivate the amylases in the rye flour.
Flemish desem bread (the word means
'starter') is a whole-wheat sourdough.
In Azerbaijan, whole-wheat sourdough flatbreads are traditionally eaten.
In Ethiopia, teff flour is fermented to make injera. A similar variant is
eaten in Somalia, Djibouti, and Yemen (where it is known as lahoh). In
India, idlis and dosa are made from a sourdough fermentation of rice and
Vigna mungo.
🙋♀️Know more about sourdough
You probably already have most of these items in your kitchen and the only thing you need prepare is a starter. A sourdough starter is what distinguishes a loaf of sourdough bread from a loaf of yeast-leavened bread. You can easily prepare your sourdough starter in just 7 days or order one to speed up the process.