Bread

Sourdough bread has a unique tangy taste that is second to none. But the process by which sourdough bread is made is just as distinctive as its flavor. The main difference has to do with the yeast.The yeast that is used in most other types of bread has been dried and formed into a powder to preserve it. When you're ready to make bread you simply add water to the yeast to reactivate its fungi. When combined with sugar and starch, the live fungus in the yeast causes the bread to rise.In contrast, the fungus in sourdough yeast is kept alive in a liquid medium called a starter. As the yeast ferments in the starter mix, it produces alcohol and lactic acid. This is what gives sourdough bread its special taste.If you'd like to make your own sourdough bread, you have to cultivate and then capture some live yeast fungi for your starter. To begin, most recommend that you use a wide-mouthed glass jar. Place one cup each of flour and water in the jar, and let it sit in a warm place (70-80°F). Every 24 hours, 'feed' the starter by throwing half of it away and adding more flour and water. Once the starter starts to ferment (it will bubble), keep it in the refrigerator--but remember to still feed it once a week.If you don't want to create your own, you could get some existing starter from a friend. Another option is to purchase a prepackaged sourdough bread mix. Starter kits can be found at local food stores and bakeries.