Sourdough
Sourdough is a naturally fermented bread made without commercial yeast. Instead, it relies on a "starter" — a live culture of wild yeast and lactic acid bacteria — to rise. This ancient baking method produces bread with a distinctive tangy flavor, chewy texture, and crisp crust.
Key Features:
Tangy Taste: The lactic acid from fermentation creates its signature sourness.
Airy Crumb: Irregular holes and a moist interior from slow fermentation.
Crispy Crust: Thick, golden-brown crust formed during high-heat baking.
Long Shelf Life: Natural acids help preserve freshness longer than regular bread.
