Sourdough Bread

Sourdough bread is a naturally leavened loaf with a crackling crust and an open, chewy crumb. Its flavor runs tangy and wheaty with gentle lactic acidity; slices toast well and hold up to spreads and saucy fillings. Common uses include sandwiches, croutons, stuffing, and bruschetta, and it’s sold as boules, batards, and pre-sliced loaves.\n\nIt descends from ancient fermented doughs maintained as starters, refined across Europe and carried worldwide, with noted traditions in France and San Francisco. Bakers culture wild yeast and lactic acid bacteria in a flour-water starter, then ferment, shape, and bake to develop its signature sour complexity.