sourdough
SOW-er-doh
/ˈsaʊərdoʊ/
Dough leavened naturally through wild yeast and lactic acid bacteria, creating a characteristic tangy flavor.
Highlights slow, traditional biological fermentation without commercial dry yeast, producing complex acidity.
The story behind the word. A compound of Old English 'sūr' (sour/acidic) and 'dāg' (dough). It describes the natural tangy flavor produced by wild bacterial fermentation.
Commonly confused with
- quick bread: Quick bread uses chemical leaveners like baking powder to rise instantly, while sourdough relies on wild fermentation over many hours.
Collocations
- sourdough starter
- sourdough bread
- sourdough crust
- wild sourdough
Example sentences
- "He maintained his century-old sourdough starter by feeding it equal parts flour and water daily." Culinary History
Memory hook
SOUR taste + DOUGH base = SOURDOUGH starter. Tangy + Wild Ferment = Sourdough
When not to use
Do not use to describe sweet breads or rapidly risen commercial sandwich loaves.
Fun facts
- Gold prospectors in Alaska during the 1890s were nicknamed 'Sourdoughs' because they slept with their starter cultures to keep them warm.
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