Wheat Sourdough

Wheat sourdough is a type of bread made using a starter culture of wild yeast and lactic acid bacteria, rather than commercial yeast. This starter, often called a 'mother' or 'levain,' is a fermented mixture of flour and water that gives sourdough its characteristic tangy flavor and chewy texture.

Manufacturers use sourdough starter as a leavening agent to help bread rise and to impart a distinct sour flavor. It is most commonly found in various types of bread, rolls, and baked goods where a complex, tangy taste is desired.

Wheat sourdough is generally recognized as safe (GRAS) by the FDA for use in food. The fermentation process can break down some gluten and phytic acid, potentially making it easier to digest for some individuals. Regulatory bodies like EFSA have evaluated sourdough, but no specific health claims are associated with typical consumption levels. Evidence regarding specific health benefits or drawbacks is mixed and ongoing.