Quick and Easy Sour Dough Bread Recipes

Express Yourselves Through Sour Dough Bread Recipes

Particularity of the production process is the use of fermented base or starter instead of yeast. It is about isolating microorganisms from the air. It is important to understand the difference between this, the wild yeast with unleavened bread and the yeast used in commercial baking. While wild yeast grows best in acidic dough, baker's yeast grow better in a neutral or slightly alkaline dough; located everywhere - in flour, air - and is always ready to settle on the high-carb foods.

How to prepare a starter culture of Sour Dough?

Bakers for thousands of years with water mixed wheat, rye and other grains to make starter cultures for sourdough. Wild yeast spores are in the air and flour.

When you mix flour and water and leave them to ferment, the yeast begin to multiply and produce carbon dioxide, resulting in the starter. Starter culture needs three to five days to develop and when ready, can be (instead of baker 's yeast) used to make bread.

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