Sourdough is an unleavened bread made from fermented dough, which contains a variety of microorganisms, mostly yeast. It is a bread made with fermented dough containing yeast and naturally occurring bacteria, mostly in a round shape. The presence of yeast in dough triggers the growth of beneficial microorganisms in the dough that in turn increases the production of yeast-based carbon dioxide, which in turn helps sourdough become sour.
The bread is made by mixing starter yeast with water and oats or bread flour. In some circles, it is made more elaborate with additions of raisins and crystallized yeast. Traditionally sourdough is made without any yeast but modern one has come a long way from this simple start. Commercial yeast is used, which contains twenty-two percent yeast.
One of the best characteristics of this bread is that it has a higher rate of durability when keeping warm. There are several different methods on how to make a sourdough starter. The quickest way to make a starter is to use a conventional starter method and put the dough in the mixing bowl with the lactic acid-producing yeast. Another method is to use a hydrometer to determine the specific gravity and also mix the ingredients with water before putting the dough in the mixing bowl.
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