The Science of Sourdough

This ancient bread uses a symbiotic culture of wild yeast and Lactobacillus bacteria. The yeast provides lift while the bacteria produce lactic and acetic acids that give sourdough its distinctive tang.

A sourdough starter is a living ecosystem. Feed it flour and water and the microbe population doubles every few hours. Some starters have been kept alive for over 100 years, passed down through families. The flavor improves with age as the microbial community stabilizes and diversifies.