Sourdough can grow and multiply. By feeding it with flour and water, the microorganisms reproduce, and from this process, you can make bread. These microorganisms feed on flour, producing carbon dioxide (CO₂), which eventually helps the bread rise.

Although sourdough bread is less common today, it’s recently regained popularity, likely due to its unique aroma, tangy flavor, and high quality. In the food industry, yeast is more commonly used because it’s more efficient, more predictable, and produces lighter bread without the tangy aftertaste.

Did you know that sourdough contains lactic acid bacteria that produce compounds like lactic and acetic acids, giving sourdough bread its exquisite taste? The acid production also delays mold growth, so sourdough bread stays fresh longer than yeast-leavened bread.

Moreover, the acidity that develops over the long fermentation period required for sourdough activates an enzyme in the flour called phytase. Phytase breaks down a compound that inhibits the full absorption of minerals in the flour. As a result, sourdough bread can help our bodies better absorb minerals during digestion.

Remember, you only need three ingredients to make bread: flour, water, and sourdough starter or yeast. Other ingredients added to commercial breads can speed up production, improve texture, or extend shelf life. In the 1950s, it took every bakery at least 8 hours to produce bread. Today, industrial bakeries can do it in under 20 minutes. While we might not always have time to bake at home, we can still look for products with the shortest possible ingredient list.