Sourdough Artisan Baking

Bread leavened by a culture of wild yeast and lactic acid bacteria instead of commercial yeast.

A symbiotic culture of wild yeast and bacteria living in flour and water.

Various, most commonly Saccharomyces and Kazachstania species.

Various lactobacilli, often Lactobacillus sanfranciscensis.

Symbiotic Culture Of Bacteria and Yeast; the term applies to sourdough cultures too.

Produces CO₂ that leavens the dough.

Produces lactic and acetic acid for flavor and preservation.

Sourdough uses wild fermentation; yeasted uses commercial yeast packets.

4-24+ hours depending on temperature and recipe.

The first rise after mixing, before shaping.

The final rise after shaping, before baking.

An initial rest of flour and water before adding salt and starter.