Definition of the word sourdough

The term "sourdough" refers to a type of dough used in breadmaking that contains naturally occurring yeast and bacteria sourced from flour or other substances. The name "sourdough" comes from the tangy, sour flavor that develops in the bread during fermentation, which is a result of these wild yeasts and bacteria breaking down the sugars in the dough. The origin of the word "sourdough" can be traced back to the French word "levain," which means "leaven" in English. When French settlers first came to America's Great Lakes region in the late 1700s, they brought their traditional bread-making techniques with them, including the use of sourdough starters made from a mix of flour and water. These starters were used to leaven bread rather than commercial yeast, which was not yet widely available. Over time, the term "sourdough bread" became associated with the unique flavor and texture produced by this traditional fermentation method, and it has become a beloved staple in the baking traditions of many cultures around the world. Today, bakers and bread enthusiasts continue to use sourdough starters to create artisanal breads with complex flavors and textures, honoring the rich history and tradition of this ancient baking technique.