name: Sourdough

flavor_db_name_variants: sourdough

source: foodb

status: draft

food_db_id: Sourdough

id: 275

name_scientific: null

description: Sourdough is a dough containing a Lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of biological leavening in bread baking, along with the use of cultivated forms of yeast (Saccharomyces). It is of particular importance in baking rye-based breads, where yeast does not produce comparable results. In comparison with yeast-based breads, it produces a distinctively tangy or sour taste, mainly because of the lactic acid produced by the lactobacilli; the actual medium, known as "starter" or levain, is essentially an ancestral form of pre-ferment. In English-speaking countries, where wheat-based breads predominate, sourdough is no longer the standard method for bread leavening. It was gradually replaced, first by the use of barm from beermaking, then, after the confirmation of germ theory by Louis Pasteur, by cultured yeasts. However, some form of natural leaven is still used by many specialty bakeries. [Wikipedia]

itis_id: null

wikipedia_id: Sourdough

picture_file_name: 276.jpg

picture_content_type: image/jpeg

picture_file_size: 16948

picture_updated_at: 2012-04-20T09:42:26.000Z

legacy_id: 299

food_group: Cereals and cereal products

food_subgroup: Doughs

food_type: Type 2

created_at: 2011-02-09T00:37:30.000Z

updated_at: 2020-03-12T20:57:27.000Z

creator_id: null

updater_id: 2

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: null

export_to_foodb: true

public_id: FOOD00275