Sourdough bread

Until dry yeast was invented in the nineteenth century sourdoughs were the only leavenings (raising agents) used in yeast bread. Bread made by the sourdough method makes a hearty, acid bread with thick crusts that will last up to a week.



Sourdough bread can be made from either a bought sourdough mix, a "starter" or by keeping aside dough from a previous loaf. No yeast, or only a little, is needed to make the bread rise. A starter which is sometimes called levain,… Continue