The Magic of Sour Dough Sour dough bread is made using a sourdough starter, which is a natural fermentation process that involves a combination of flour and water. This starter captures wild yeasts and beneficial bacteria present in the environment, which give sour dough its distinct tangy flavor and chewy texture. The fermentation process of sour dough not only adds depth of flavor but also provides a host of health benefits. The natural enzymes produced during fermentation help break down complex carbohydrates and gluten, making sour dough bread easier to digest for some individuals. Additionally, the long fermentation process allows the dough to develop unique flavors and a characteristic open crumb structure.

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