Sourdough

Sourdough is a bread product made by a long fermentation of dough using naturally occurring yeasts and lactobacilli. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.

Read more about Sourdough:  Introduction, Biology and Chemistry of Sourdough, History of Sourdough

Other articles related to "sourdough":

History of Sourdough - Types of Sourdough Bread
... Baking soda (and sometimes baking powder) may be added to a sourdough-type starter ... Amish Friendship Bread uses a sourdough starter that includes sugar and milk ... An Amish sourdough is fed with sugar and potato flakes every 3–5 days ...
Sourdough Mountains
... The Sourdough Mountains, also called Sourdough Ridge, is a mountain range on the northeast side of Mount Rainier in Mount Rainier National Park, Washington, USA ...
Sourdough Glacier
... Sourdough Glacier is in the Wind River Range, Bridger-Teton National Forest in the U.S ... Sourdough Glacier is in the Bridger Wilderness, and is part of the largest grouping of glaciers in the American Rocky Mountains ...
Fairbanks Daily News-Miner - Sourdough Jack
... has featured a small cartoon figure named Sourdough Jack at the bottom of its front page ... The drawing of Sourdough Jack is always paired with a comment on a news story, pun, or joke, apparently having been spoken by the figure ... The idea for Sourdough Jack came from News-Miner editor John Ryan, who said, "People had many complaints about the town ...
Pre-ferment - Classifications
... based on baker's yeast, and the starters of sourdough, based on wild yeasts and lactic-acid bacteria ... Old dough (pâte fermentée) may be made with yeast or sourdough cultures, and in essence consists of a piece of dough reserved from a previous batch, with more flour and water ... Sourdough starter is likely the oldest, being reliant on organisms present in the grain and local environment ...