List of sourdough breads
This is a list of sourdough breads. Sourdough is prepared through the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli imbues it a more sour taste, as well as extending its shelf life compared to other breads.[lower-alpha 1][2][3]
A loaf of homemade sourdough bread
Ethiopian injera with its typical spongy texture
Sourdough breads
- Amish friendship bread – A bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter
- Bazlama – A Turkish bread that is flat, circular and leavened
- Borodinsky bread – A dark brown sourdough rye bread of Russian origin
- Butterbrot – Buttered bread, a German staple food
- Ciupeta
- Coppia ferrarese – An Italian sourdough bread that is formed in a twisted shape
- Eish merahrah
- Eish shamsi
- Herman cake – Sourdough cake
- Injera – unleavened flatbread made by fermented teff flour in Ethiopian and Eritrean cuisine
- Kommissbrot
- Maltese bread – Sourdough bread from Malta
- Pane ferrarese
- Pumpernickel – A typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye
- Rugbrød – Danish-style rye bread
Gallery
A slice of pumpernickel
See also
- Desem – A sourdough starter made from whole wheat flour, spelt flour or other flours
- Herculaneum loaf – A sourdough loaf of bread was baked on 24 August 79 AD at Herculaneum, it has been partially preserved due to being carbonised
- List of microorganisms found in sourdough – Wikipedia list article
- List of breads – Wikipedia list article
- The Puratos Sourdough Library – the only facility in the world dedicated to housing sourdough cultures
Notes
- "Advantages of using sourdough in bread-making..." "Extended shelf life of sourdough bread — Longer mold-free period — prevention of rope in bread — Anti-staling effect"[1]
References
- Hui, Y.H.; Evranuz, E.Ö. (2012). Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition. Food science and technology. Taylor & Francis. p. 495. ISBN 978-1-4398-4904-0. Retrieved December 3, 2020.
- Gänzle, Michael G. (2014). "Enzymatic and bacterial conversions during sourdough fermentation". Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10-12 October 2012. 37: 2–10. doi:10.1016/j.fm.2013.04.007. ISSN 0740-0020.
- Gadsby, Patricia; Weeks, Eric. "The Biology of... Sourdough". Discover. Discover Magazine. Retrieved June 13, 2019.
External links
 |
Wikimedia Commons has media related to Sour dough breads. |
| Types |  | |
|---|---|---|
| Ingredients | ||
| Equipment | ||
| Processes and techniques | ||
| Uses | ||
| Other | ||
| List articles | ||
| ||
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.