The Story behind Sourdough Bread

Sourdough bread has been around for centuries. All civilizations in ancient times would have made naturally leavened bread. They didn't have commercial yeast like we do today.

Sourdough bread is naturally leavened. The starter is an active, wild yeast that is made from only flour and water. The "sour" part of sourdough bread is from when the bread is proofing and the active starter ferments the bread, which makes it sour.

The sourdough starter in sourdough bread makes this bread much healthier to eat than other store-bought breads. The starter breaks down the gluten which makes it easier for our bodies to digest. The starter also ferments the bread which is also beneficial for our immune system.

The sourdough starter is a living yeast that needs to be fed flour and water daily. Basically, a sourdough starter is a low-key pet. Mine starter has been dubbed "Samantha" by my sister.

This sourdough bread has come a long way from the first loaf. The first loaf was incredibly dense and gummy. Now about five months later we have a loaf that is much improved. The result is a very soft inside with a tender crust. This bread is very versatile. It can be used for French toast, toast to go along side with eggs, or just sliced and buttered.