05/22/2026
My sourdough starter is very active today so just wanted to share some information about it. I get many questions about how sourdough works so here is a short answer :)
• What it is: A living, perpetually renewable culture of wild yeast and lactic acid bacteria cultivated from flour and water
• How it works: Wild yeast consumes the sugars in flour to create CO2 for the rise, while the bacteria produce organic acids (lactic and acetic acids) that give sourdough its distinct tang
• Timeline: Slow. Because wild yeast is less aggressive, a sourdough rise can take anywhere from 4 to 12 hours
• Flavor & Texture: Complex, sour flavor profiles, chewy crumb, and thicker crust
• Benefits: The long fermentation breaks down gluten and phytic acid, resulting in a bread that is often more digestible and has a lower glycemic impact
Its like a science project every time I make bread and thats what makes it fun!
