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Sourdough is a culture of yeasts and lactobaccili (beneficial bacteria) that occur naturally in bread flour and dough. The yeasts are more varied and less concentrated than baker’s yeast, so they raise the dough more slowly. The lactic acid bacteria requires up to 6 hours fermentation to produce their extraordinary results.

Sourdough is a thousand plus year old simple method for making bread. You take some starter, refresh it with multiple times its own weight of fresh flour and water and let this ferment for some hours until the yeast population has grown. You use most of this dough to make bread by adding more flour, water and salt, and keep a little bit back as your starter for the next batch of bread.

(You need not fuss over and ‘feed’ your starter regularly: we’re talking fermentation here, not rocket science. Established starters will keep dormant in the refridgerator for days, weeks or months between bakes.)

Time is crucial. When the sourdough is allowed to ferment slowly over several hours, it is able to transform the main ingredient – flour – in ways that together justify sourdough bread’s claim to be the best. 


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