sourdoughbased
Sourdoughbased is a term used to describe foods prepared using sourdough fermentation as the primary leavening agent or flavor base, rather than relying on commercial baker’s yeast. The term emphasizes the role of a sourdough starter—an ongoing culture of wild yeasts and lactic acid bacteria maintained by regular feedings of flour and water—as the source of fermentation energy and aroma.
A sourdough starter is created by mixing flour and water and allowing natural microorganisms from the environment
Common sourdoughbased foods include breads and pizza dough, but the approach also yields pancakes, waffles, crackers,
Flavor and texture are typically more complex than yeast-leavened equivalents, with tang, aroma, and a chewier
Practical considerations include maintaining a clean starter, feeding on a consistent schedule, and monitoring dough temperature.