List of sourdough breads

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.[lower-alpha 1][2][3]

A loaf of homemade sourdough bread

Bazlama

Ethiopian injera with its typical spongy texture

Sourdough breads

• Amish friendship bread – A bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter
• Bazlama – A Turkish bread that is flat, circular and leavened
• Borodinsky bread – A dark brown sourdough rye bread of Russian origin
• Butterbrot – Buttered bread, a German staple food
• Ciupeta
• Coppia ferrarese – An Italian sourdough bread that is formed in a twisted shape
• Eish merahrah
• Eish shamsi
• Herman cake – Sourdough cake
• Injera – unleavened flatbread made by fermented teff flour in Ethiopian and Eritrean cuisine
• Kommissbrot
• Maltese bread – Sourdough bread from Malta
• Pane ferrarese
• Pumpernickel – A typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye
• Rugbrød – Danish-style rye bread

Gallery

• 
  Borodinsky bread
• 
  Coppia ferrarese
• 
  Kommissbrot
• 
  A slice of pumpernickel

See also

• Desem – A sourdough starter made from whole wheat flour, spelt flour or other flours
• Herculaneum loaf – A sourdough loaf of bread 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

1. "Advantages of using sourdough in bread-making..." "Extended shelf life of sourdough bread — Longer mold-free period — prevention of rope in bread — Anti-staling effect"[1]

References

1. 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.
2. 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.
3. Gadsby, Patricia; Weeks, Eric. "The Biology of... Sourdough". Discover. Discover Magazine. Retrieved June 13, 2019.

External links