noun a type of bread made from a starter dough that ferments over time
adjective describing something related to or made with sourdough
Sourdough is commonly used in baking as a natural leavening agent, creating tangy and flavorful breads.
Sourdough has a long history dating back to ancient civilizations, where it was a staple in bread-making.
Sourdough bread is often preferred by individuals with gluten sensitivities due to its easier digestibility.
Sourdough has cultural significance in regions such as San Francisco, where sourdough bread is iconic.
Sourdough fermentation process involves the interaction of wild yeast and lactobacilli bacteria, resulting in a unique flavor profile.
Sourdough is commonly used by chefs in bakeries and restaurants to create artisan breads and pastries with a unique flavor profile and texture.
Food scientists may study the fermentation process of sourdough to understand its microbial composition and health benefits.
Nutritionists may recommend sourdough bread as a healthier alternative to regular bread due to its lower glycemic index and potential probiotic benefits.
Bakers often specialize in sourdough baking, using traditional methods to create sourdough starters and loaves with complex flavors and textures.