What Makes Sourdough Bread Sour?

Sourdough bread has a rich history, dating back to ancient Egypt. It is unique due to its use of wild yeast and bacteria, which create its distinct sour taste through fermentation. Unlike modern yeast, sourdough requires a starter, a mix of flour and water that captures wild microbes. These microbes, including specific yeasts and bacteria, work together to ferment sugars, producing gases that make the dough rise. Research has identified unique species in sourdough, such as Lactobacillus sanfranciscensis, which thrive in acidic environments. Maintaining a starter involves regular feeding, and various factors can influence the bread's flavor.

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