Typically a bread that is leavened (made to rise) by a combination of wild yeast and bacteria (things found naturally in the air of your kitchen). The bacteria in this mixture digest sugars and create a byproduct of lactic and acetic acid. These acids give sourdough it’s distinctive sharp flavor and smell. Breads made with commercial yeast, like from yeast packages found in the supermarket, lack the bacteria needed to create the acidity associated with sourdough. Sourdough breads are made using a starter culture that is oftentimes called a Levain, Mother or Chef.
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