Tangy and chewy, sourdough captures the essence of fermentation with its distinctive flavor profile, characterized by a crusty exterior and airy interior. It offers a complex taste that evolves with each loaf.
Where it comes from
Dating back thousands of years, sourdough is one of the oldest forms of bread, with roots in ancient Egypt, where natural fermentation was first harnessed.
In the kitchen
Ideal for sandwiches, toasts, or as a side, it offers a depth of flavor and texture that pairs well with both savory and sweet toppings.
Across cuisines
Sourdough is a type of bread made through natural fermentation, known for its tangy flavor and chewy texture. It is created using a sourdough starter, which ferments the dough over time. Sourdough is popular for its complex taste and is often used in artisanal baking.
Nutrition (per 100g)
AI-estimated; model and run unavailable.
