Sourdough Bread: Bread's Oldest Fermentation

Origin: European baking tradition (ancient Egypt in its remotest origins) · Yields: 1 large loaf · Fermentation time: 12-18 hours · Difficulty: Medium-High

Sourdough bread relies on wild yeasts and bacteria captured from the environment, cultivated in a "starter" that is fed indefinitely. It is probably the most widespread fermentation globally.

Ingredients

• 100 g active sourdough starter
• 500 g wheat flour
• 350 ml water
• 10 g salt

Preparation

1. Mix the sourdough starter with the water and flour until combined; let rest for 30 minutes (autolysis).
2. Add the salt and knead briefly.
3. Let ferment at room temperature for 4-6 hours, folding every 30-45 minutes.
4. Shape the loaf and refrigerate for 8-12 hours (cold fermentation).
5. Bake at 230°C with steam for the first 20 minutes, then lower to 210°C until golden brown.

Functional note: the slow fermentation of sourdough bread is traditionally associated with better gluten digestibility compared to fast commercial yeast bread. This information is for educational purposes and does not replace the advice of a healthcare professional.

More context on our Fermentation page.