This bread is one that contains not only yeast, but an active culture known as Lactobacillus. This bacteria is defined by its ability to turn lactose and sugar into lactic acid. It is a bacteria that everyone who is concerned about a healthy digestive system should be familiar with. It is one of the many good living creatures found in Flora, the good bacteria in our intestines which help us break down and absorb nutrients. Lactobacillus is also responsible for other amazing edibles like sauerkraut, yogurt, cheese, beer, and even wine. If it is fermented and edible, you will more than likely find Lactobacillus in there. So as this dough rises the cultures eat away at sugars and produce lactic acid, as mentioned before. This lactic acid is responsible for the tangy and sour flavors which Sourdough bread is known for. Though, in order to begin making this tasty bread we must first give life to the culture or also known as "the starter".
Here is our attempt at making a Sourdough starter.
In a clean glass bowl a mixture of All Purpose Flour, Yeast, and Sugar was added. Then warm water (43.3 C) was slowly added. It is to be left in an area with a temperature no lower than 21.1 C or higher than 32.2 C for five days. I will continue to mix once a day. By then, if all goes according to planned, the dough will take on a bubbly appearance and have a tasty sour smell to it. So fingers crossed and here we go.
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