Sour Dough Base

Sourdough base is a starter culture used to leaven and flavor bread. It is a mixture of flour and water containing wild yeasts and lactic acid bacteria, which ferment the dough. This natural fermentation process gives sourdough bread its characteristic tangy flavor and chewy texture.

Manufacturers use sourdough base primarily for leavening and to impart a distinct sour flavor in baked goods. It is most commonly found in various types of bread, including artisan loaves, baguettes, and rolls. The natural fermentation also contributes to the bread's structure and shelf life.

Sourdough base is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. The fermentation process can break down some gluten and phytic acid in the flour, potentially making the bread easier to digest for some individuals. JECFA has evaluated sourdough preparations and found them safe. No significant health concerns are associated with typical consumption.