It refers to any type of dough that is made using wild yeast. The wild yeast is harvested by mixing flour and water together, usually in equal quantities, to form a starter. This starter is regularly topped up with fresh flour and water in order to create a yeast. The flavor achieved with sourdough is typically more acidic, or sour, hence the name sourdough. Due to the lower amount of yeast and the longer fermentation time, sourdough also offers improved digestibility culture.« Back to Glossary Index
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