Sourdough: meaning, definitions and examples
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sourdough
[ หsษสษrdoส ]
bread type
Sourdough is a type of bread that is made using a naturally occurring yeast and bacteria culture. Unlike quick breads, which use artificial leavening agents like baking powder, sourdough fermentation occurs over a longer period of time, contributing to its distinctive tangy flavor and chewy texture. The process of making sourdough involves creating a starter, allowing it to ferment and develop flavor before mixing it with flour and water to bake. Sourdough has gained popularity for its health benefits, including improved digestibility and the presence of beneficial probiotics.
Synonyms
levain, natural bread.
Examples of usage
- I love the crusty texture of sourdough.
- We had fresh sourdough with our dinner.
- Sourdough takes longer to rise than regular bread.
- He baked his first sourdough loaf yesterday.
Translations
Translations of the word "sourdough" in other languages:
๐ต๐น massa azeda
๐ฎ๐ณ เคธเฅเคฐเฅเคกเฅเค
๐ฉ๐ช Sauerteig
๐ฎ๐ฉ adonan asam
๐บ๐ฆ ะทะฐะบะฒะฐัะบะฐ
๐ต๐ฑ zakwas
๐ฏ๐ต ใตใฏใผใใฆ
๐ซ๐ท levain
๐ช๐ธ masa madre
๐น๐ท ekลi maya
๐ฐ๐ท ์ฌ์๋์ฐ
๐ธ๐ฆ ุนุฌููุฉ ุญุงู ุถุฉ
๐จ๐ฟ kysanรฉ tฤsto
๐ธ๐ฐ kysnutรฉ cesto
๐จ๐ณ ้ ธ้ขๅข
๐ธ๐ฎ kislo testo
๐ฎ๐ธ sรบrmjรถl
๐ฐ๐ฟ าััาัะป าะฐะผัั
๐ฌ๐ช แแแแแ แชแแแ
๐ฆ๐ฟ turลu xษmir
๐ฒ๐ฝ masa madre
Etymology
The term 'sourdough' traces its roots back to the practices of ancient bread-making. The use of wild yeast and lactic acid bacteria for leavening dates back thousands of years, with evidence of sourdough fermentation found in ancient Egyptian bread-making techniques. The word 'sourdough' itself combines 'sour', referring to the tangy taste produced by lactic acid, and 'dough', the mixture of flour and water used to create the bread. During the California Gold Rush in the mid-1800s, miners began using sourdough as a staple food because it was easy to make and lasted longer than other breads. Today, sourdough is celebrated both for its unique flavor and its artisanal qualities, with many bakers around the world returning to traditional fermentation methods.