Organic Sour Dough

Organic sourdough is a leavened bread made using a starter culture of wild yeasts and bacteria, rather than commercial yeast. This starter, often called 'mother dough,' is a fermented mixture of flour and water that develops naturally occurring microorganisms. The organic designation means the flour used in the starter and bread is produced without synthetic pesticides or fertilizers.

Sourdough starter is used as a leavening agent, giving bread its rise and characteristic tangy flavor. It also contributes to the bread's texture and shelf life. Organic sourdough is found in a variety of baked goods, including breads, rolls, pastries, and breakfast items.

Sourdough fermentation can break down gluten and phytic acid in grains, potentially making nutrients more available and the bread easier to digest for some individuals. The FDA considers sourdough starter to be generally recognized as safe (GRAS) when used in food. International bodies like EFSA have evaluated fermentation processes and ingredients, but specific evaluations for 'organic sourdough' as a distinct ingredient are not typically listed.