Sourdough

Sourdough is a type of bread made by the fermentation of dough using naturally occurring lactobacilli and yeasts. This process gives sourdough its characteristic tangy flavor and chewy texture. It is a traditional method of leavening bread that predates the widespread use of commercial baker's yeast.

Sourdough starter is used as a leavening agent in baked goods, primarily breads. It also contributes a distinct sour flavor and improves the keeping qualities of the bread. It is commonly found in artisan breads, rolls, and some crackers.

Sourdough 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 reduce gluten content, though it is not gluten-free. Regulatory bodies like EFSA have evaluated fermentation processes but do not typically set specific limits for sourdough itself. Evidence on specific health benefits of sourdough consumption is still developing.