National Sourdough Bread Day

Sourdough bread is a type of bread that is made using a natural sourdough starter, which is a mixture of flour and water that has been allowed to ferment and develop naturally occurring yeasts and bacteria. Unlike traditional bread that is made with commercial yeast, sourdough bread relies on this natural fermentation process to rise and develop its distinctive tangy flavor and chewy texture. To make sourdough bread, the sourdough starter is combined with flour, water, and salt to create a dough. The dough is then left to rise for several hours, allowing the natural yeasts and bacteria in the sourdough starter to ferment and produce gas, which causes the dough to rise. After rising, the dough is shaped and baked in an oven, resulting in a crusty, chewy bread with a tangy flavor. Sourdough bread has been enjoyed for centuries and is popular around the world. It is often considered to be a healthier option than traditional bread because it is lower in phytic acid, which can inhibit the body's ability to absorb certain nutrients. Additionally, the natural fermentation process in sourdough bread may make it easier to digest for some people who have difficulty with other types of bread.