date:Sep 05, 2018
the US. Pardon the play on words but rising interest in artisan bread also has meant new life for sourdough options.
Sourdough bread involves dough fermentation with naturally occurring lactobacillus bacteria and yeast. It has a mildly sour taste no longer present in most breads made with bakers yeast. It also features better shelf life thanks to lactic acid from the lactobacilli. Meanwhile, overall consumer interest in the health and flavor benefits of fermentation also bode well for sourdough