Sourdough Starter

Sourdough starter is a culture of wild yeasts and beneficial bacteria, typically from flour and water. It is used to leaven and flavor bread and other baked goods. The wild yeast and bacteria ferment sugars in the flour, producing carbon dioxide gas that makes dough rise and lactic acid that gives sourdough its characteristic tangy taste.

Manufacturers use sourdough starter primarily as a leavening agent and for its unique tangy flavor in breads, rolls, and some baked goods. It contributes to the texture and aroma of the final product. It can also be found in some processed foods where a sourdough flavor profile is desired.

Sourdough starter 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 nutrients more available and the bread easier to digest for some individuals. JECFA and EFSA have evaluated various fermentation products, but specific evaluations of sourdough starter itself are not widely cited. Evidence on significant health benefits or risks from typical consumption is limited.