List of sourdough breads
![](http://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Homemade_Sourdough_2020.jpg/180px-Homemade_Sourdough_2020.jpg)
A loaf of homemade sourdough bread
![](http://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Injera_Texture.jpg/185px-Injera_Texture.jpg)
Ethiopian injera with its typical spongy texture
This is a list of sourdough breads. Sourdough is prepared through the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli imbues it a more sour taste, as well as extending its shelf life compared to other breads.[a][2][3]
Sourdough breads[]
- Amish friendship bread – Bread or cake made from a shared sourdough starter
- Bazlama – Turkish bread that is flat, circular and leavened
- Borodinsky bread – Dark brown sourdough rye bread of Russian origin
- Butterbrot – Buttered bread, a German staple food
- Coppia ferrarese – Italian sourdough bread that is formed in a twisted shape
- Eish merahrah
- Eish shamsi
- Herman cake – Sourdough cake
- Injera – Flatbread or pancake in the East African culinary tradition
- Kommissbrot
- Maltese bread – Sourdough bread from Malta
- Pane ferrarese
- Pumpernickel – Type of rye bread
- Rugbrød – Danish-style rye bread
Gallery[]
A slice of pumpernickel
See also[]
- Desem – Sourdough starter made from whole wheat flour, spelt flour or other flours
- Herculaneum loaf – Sourdough loaf of bread which was baked on 24 August 79 AD at Herculaneum, it has been partially preserved due to being carbonised
- List of microorganisms found in sourdough – Wikipedia list article
- List of breads – Wikipedia list article
- The Puratos Sourdough Library – the only facility in the world dedicated to housing sourdough cultures
Notes[]
References[]
- ^ Hui, Y.H.; Evranuz, E.Ö. (2012). Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition. Food science and technology. Taylor & Francis. p. 495. ISBN 978-1-4398-4904-0. Retrieved December 3, 2020.
- ^ Gänzle, Michael G. (2014). "Enzymatic and bacterial conversions during sourdough fermentation". Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10-12 October 2012. 37: 2–10. doi:10.1016/j.fm.2013.04.007. ISSN 0740-0020.
- ^ Gadsby, Patricia; Weeks, Eric. "The Biology of... Sourdough". Discover. Discover Magazine. Retrieved June 13, 2019.
External links[]
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