What is Sourdough? A Complete Guide to the Ancient Bread

If you’ve ever bitten into a crusty, tangy loaf, you’ve probably tasted sourdough. But what exactly makes this bread different from regular white or whole wheat loaves?

The Basics: What is Sourdough?

Sourdough is a type of bread made using a natural fermentation process. Unlike breads that rely on commercial yeast, sourdough uses a “starter”—a mixture of flour and water that captures wild yeast and lactic acid bacteria from the environment. This natural fermentation gives sourdough its distinct tangy flavour, chewy texture, and airy crumb.

How Sourdough is Made

1.     Starter: Flour + water, left to ferment for days or weeks (can be months or even years!)

2.     Mixing: Starter combined with more flour and water to form dough

3.     Fermentation: Slow rise develops flavour and structure

4.     Baking: High heat creates a crisp, golden crust

The long fermentation process is what makes sourdough easier to digest and can even reduce gluten content slightly.

Why Sourdough is Special

·       Flavour: Tangy, complex, slightly nutty

·       Texture: Chewy inside, crisp crust outside

·       Health Benefits: Lower glycaemic index, naturally fermented

·       Versatile: Perfect for sandwiches, toast, or just with butter

Sourdough Around the World

Sourdough itself has been eaten for thousands of years, dating back to ancient civilisations in Egypt and Mesopotamia. Today, different regions have their own styles and flavours - from San Francisco sourdough in the United States to European rye and wheat sourdoughs. Each starter and fermentation method gives the bread a unique taste and texture.

Quick Tip for Beginners

Want to try sourdough at home? Start with a small starter, feed it daily, and don’t rush the fermentation. Patience is key for that signature tang and airy texture.