Organic Sourdough

Organic sourdough is a type of bread made using a starter culture of wild yeasts and bacteria, rather than commercial yeast. This starter, a fermented mixture of flour and water, gives sourdough its characteristic tangy flavor and chewy texture. The 'organic' designation means the ingredients used to make the bread and its starter must be produced according to USDA organic standards.

Manufacturers use organic sourdough starter as a leavening agent to make bread rise and to impart a distinct sour flavor. It is most commonly found in breads, pizza crusts, and crackers, where its unique taste and texture are desirable.

Organic sourdough is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. The fermentation process may make nutrients in the flour more available and potentially easier to digest for some people. International bodies like EFSA have evaluated similar fermentation processes. Research is ongoing into the effects of sourdough fermentation on the gut microbiome.