Sourdough Bread
The Art of Fermentation: Fungi to Food
Sourdough is slow-fermented bread. It is unique because it does not require commercial yeast in order to rise. Instead, it’s made with a live fermented culture called a sourdough starter which acts as a natural leavening agent. Sourdough is known for its characteristic tangy flavor, chewy texture and crisp, crackly crust. From a health standpoint, it dominates when compared to supermarket loaves. The naturally occurring acids and long fermentation help to break down the gluten, making it more digestible and easy for the body to absorb. It's delcious flavor is just a cherry on top!