Sourdough
Sourdough
Sourdough (/ˈsaʊərdoʊ/) is a type of bread made by the fermentation of dough using naturally occurring lactobacilli and yeast. The term can also refer to the leaven itself.
Etymology
The term "sourdough" is derived from the slightly sour taste of the bread, which is a result of the lactic acid produced by the lactobacilli during fermentation. The word "dough" comes from the Old English "dag", which means "knead".
Process
Sourdough bread is made by mixing flour and water and allowing the mixture to ferment. When it is ready, a portion of the dough is used to leaven the bread. The remaining dough, or "starter", is saved to leaven future batches of bread.
Health Benefits
Sourdough bread is often recommended for its health benefits. It is easier to digest than regular bread because the fermentation process breaks down gluten that can cause digestive problems. It also has a lower glycemic index, which means it doesn't spike blood sugar levels as much as other types of bread.
Related Terms
- Fermentation: The chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.
- Lactobacilli: A type of bacteria used in the fermentation process of sourdough.
- Yeast: A microscopic fungus consisting of single oval cells that reproduce by budding, and are capable of converting sugar into alcohol and carbon dioxide.
- Leaven: A substance, typically yeast, that is used in dough to make it rise.
- Glycemic index: A relative ranking of carbohydrate in foods according to how they affect blood glucose levels.
External links
- Medical encyclopedia article on Sourdough
- Wikipedia's article - Sourdough
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