Sourdough is a specific type of bread created through a natural
fermentation process involving suitable bacteria and wild yeasts in the
environment (i.e., the air and even a baker’s hands) and, most
importantly, on the grain itself. A sourdough starter culture is used to
seed fermentation in new dough when making sourdough bread. Generally
speaking, bacteria are primarily responsible for producing organic acids
(lactic acid and acetic acid) that contribute to sourdough bread's
flavor, texture, and storage qualities. The wild yeasts produce carbon
dioxide gas and ethanol during fermentation. When this gas becomes
trapped in the dough’s airtight gluten matrix, the dough begins to rise,
resulting in a final loaf of bread with a light and airy texture.
*Fun Fact -- The oldest sourdough starter is over 4,000 years old!