A brief history of sourdough
Sourdough has been used around the world for centuries and has contributed towards creating a large variety of bread types with highly distinctive tastes and textures. Using sourdough was, for a long time, the only way to get the bread to rise; a secret that was discovered, according to different versions, by the Babylonians or the Hebrews. However, the most frequently cited example is that of Egypt: rumour has it that a baker left behind a batch of unbaked cereal dough, which under the effect of fermentation, began to rise, thus giving rise to the first leavened loaf.
What is sourdough used for?
The purpose of sourdough is to ensure that the dough rises. Sourdough is a living substance. The spontaneous fermentation taking place allows a simple flour and water dough to start fermenting thanks to the ferments naturally present in the flour and surrounding air. These ferments are micro-organisms: yeast and bacteria develop to form the key agents in the fermentation and production of acidity and aromas.