Sourdough bread is a naturally leavened bread made using wild yeast and bacteria present in a fermented flour-and-water mixture called a starter. Unlike bread made with commercial yeast, sourdough has a distinctive tangy flavor, chewy texture, and thick crust.
🥖 Basic Overview
-
Main Ingredients: Flour, water, salt, and sourdough starter
-
Leavening: Wild yeast from the starter (not commercial yeast)
-
Fermentation: Long, slow fermentation enhances flavor and digestibility
🍞 How Sourdough Bread Is Made
-
Make or Maintain a Starter
A sourdough starter is a live culture of flour and water that catches wild yeast and lactobacilli from the environment. -
Mix the Dough
Combine flour, water, salt, and an active starter. Hydration levels vary, but ~75% hydration (water weight compared to flour) is common. -
Bulk Fermentation
Let the dough rest at room temperature for several hours. During this time, you may perform a few stretch and folds to strengthen the dough. -
Shape the Dough
After bulk fermentation, shape the dough into a round or oblong loaf and place it in a proofing basket (banneton). -
Final Proof
Let the dough rise again — this can be at room temperature for a few hours or overnight in the fridge (cold retardation enhances flavor and crust). -
Score and Bake
Score the top with a razor or sharp knife to control the expansion. Bake in a preheated oven, often in a Dutch oven to trap steam and create a crispy crust.
🔥 Baking Tips
-
Steam is crucial in the first 20 minutes for a good crust.
-
High heat (450–500°F / 230–260°C) helps with oven spring.
-
Let the loaf cool completely before slicing — this finishes the cooking process.
🌾 Flavor and Health
-
Flavor: Tangy, complex taste from lactic and acetic acids
-
Digestibility: Easier to digest due to fermentation breaking down gluten and phytic acid
-
Shelf life: Naturally preserves better than yeast bread