Sourdough bread is made from dough that has been fermented naturally. The sourdough is made from a mixture of flour and fermented water. This method uses natural yeast and lactic acid obtained from the environment where the dough is fermented. This yeast and lactic acid will then play a role in increasing the height of the bread dough later. For thousands of years, the sourdough process was the only way to make bread expand. Then about 100 years ago, the emergence of commercial yeast which was then used by the toasters transformed the making of bread in the world. This commercial yeast finally makes the process of making bread that was originally very long and not uniform, so uniform, fast enough, and can be processed on a large scale industry https://kefirgrains.ie/product/organic-certified-san-fransico-sourdough-culture-80g/.
Even though there is already an easier way, there are still many people who make the process of making bread with a sourdough mixture. The use of sourdough dough is considered to produce bread that not only has a different taste and texture but is also healthier than bread made with commercial yeast. Reporting from The Guardian, no one knows the history of sourdough. However, several thousand years after the first farmers began to plant grains which were often eaten by breaking them into a pulp and cooking them into flatbread. Then about 6,000 years ago, he noticed that the mixture of flour and water which he had forgotten turned out to be strange but continued to put the mixture in the oven.
The taste and texture are different, the bread is chewier and has an interesting taste. Since then he began experimenting and maybe telling other recipes for this grill. This baking technique was followed by many people and continued to develop until it finally spread throughout Europe and the Middle East. This process became known as sourdough. The initial dough from the sourdough called ‘starter’ is mixing flour and fermented water for several days. The fermentation process takes place by adding flour and water regularly, then a process of yeast and lactobacilli which occurs naturally in the mixture of flour and water. The starter is then added to the toasting dough which will be left for several hours to make the dough expand.