Real Sourdough Bread — From Scratch

What is a Sourdough?

Strictly and simply, sourdough is a method of bread-making that uses naturally occurring yeasts and "lactic acid" bacteria for fermentation (flavor and rising) rather than packaged commercial baker's yeast. 

Pseudo-Sourdough?

If you have a real interest in sourdough, you'll find that many individuals and bakeries that claim to bake "sourdough" breads are actually using commercial yeast to generate their starters and overnight dough.  There's nothing wrong with this practice, and the results are often very satisfying to folks who like bread.  But a true sourdough makes no use of commercial yeast at all, and the difference in flavor and texture is unmistakable.

Do I need to use a ready made sourdough starter?

In a word, no.  The yeast and friendly bacteria that make breads rise are already available — in the air, and on us, and on the materials we use.  We don't need to supply them.  Each region has its own variation(s) of naturally occurring yeast.  And every region's yeast has it's own behavior and distinctive flavor.

If you decide to use a cultured yeast (even a true sourdough starter yeast) to develop a starter, you must continue to add that yeast to the mix in order to keep that particular flavor.  And that actually defeats the one of the basic common-sense purposes of sourdough — to bake good bread without buying, storing, and using commercially supplied yeasts.

Granted, the naturally occurring yeasts and bacteria around us don't usually work as fast as the commercial yeast from the supermarket.  But they will work, and they will often provide more flavor and a better textured bread than commercial yeast. 

What's Needed?

The basic ingredients required for sourdough bread are flour, water, a little salt — and some time.  It will take days to produce a sourdough "starter" or sponge, the gooey, doughy substance that is the heart and soul of all true sourdough.  And it will take weeks, months, and years for the sourdough starter to fully develop into it's mature flavor and personality.  But inside a week, you can be enjoying the first fruits of your time and attention.

If you're unfamiliar with bread-making, and with sourdough in particular, I suggest you first take some time to practice making bread, and then move on to sourdough.  The main thing you'll be doing, when making sourdough bread, is making bread. 

It isn't difficult to gain a basic understanding of sour dough itself.  After all, the first breads were all made this way, and the practice probably developed by accident.  People all over the world still make bread using a sourdough method.  And not just yeast bread.  My grandmother made the best sourdough biscuits in Texas.  And lots of folks love sourdough pancakes, sweet rolls, and other good things.

NEXT: Making Sourdough Starter