Sourdough is the oldest form of leavened bread and was used at least as early as ancient Egypt. It was probably discovered by accident when bread dough was left out and good microorganisms - wild yeast - drifted into the mix. The resulting bread had a lighter texture and better taste.
All sourdough recipes begin with a starter - a mixture of flour, water
and a little sugar. Sitting at room temperature, wild yeasts in the air
and on the grain settle into the mix. The fermentation that occurs after
a few days gives the starter its sour smell. Then it's ready to use, for
years if treated with respect.
Live sourdough bread brings back the taste for life, historical
roots and health!