Sour Dough

Sourdough is a leavened bread made by allowing a starter culture of wild yeast and bacteria to ferment the dough. This starter, often a mixture of flour and water, develops a characteristic tangy flavor and airy texture over time. The fermentation process breaks down some of the starches and proteins in the flour.

Sourdough is primarily used as a leavening agent and flavor enhancer in bread products. Its natural fermentation contributes to the rise and unique taste of loaves, rolls, and other baked goods. It is also used in some crackers and snack items.

Sourdough is generally recognized as safe (GRAS) by the FDA. The fermentation process may make some nutrients more available and easier to digest. Some research suggests potential benefits for gut health due to the presence of probiotics, though more studies are needed. JECFA has evaluated sourdough starter and did not set a numeric limit (ADI not specified).