Sourdough Culture

Sourdough culture is a living mixture of wild yeasts and lactic acid bacteria, typically grown from flour and water. It's used to leaven bread and give it a characteristic tangy flavor. The culture is maintained by regularly feeding it with fresh flour and water.

Manufacturers use sourdough culture primarily as a leavening agent, allowing bread to rise naturally without commercial yeast. It also contributes a complex, tangy flavor and improves the texture of baked goods. It is most commonly found in breads, rolls, and pizza crusts.

Sourdough culture is generally recognized as safe (GRAS) by the FDA for use in food. The fermentation process can make nutrients in the flour more available and may produce compounds that benefit gut health. International bodies like JECFA have evaluated similar fermentation products. Evidence on specific health benefits is still developing.