Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli. It usually has a mildly sour taste because of the lactic acid produced during anaerobic fermentation by the lactobacilli. Longer fermented sourdoughs can also contain acetic acid, the main non-water component of vinegar.
Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli It usually has a mildly sour taste because of the lactic acid produced during anaerobic fermentation by the lactobacilli Longer fermented sourdoughs can also contain acetic acid the main non-water component of vinegar