Visual Encyclopedia


Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli.


Add an image or video to this topic

No signin required




Best posts about this topic

Loading . . .


Sour dough actually requires a mother dough to expand and be added to different dough to create a batch. The cost of a mother can cost quite a bit and may have to be ordered from outside the country for monopolizing reasons. Since sourdough requires a starter, it becomes easier to monopolize. Some bakeries even keep back up generators in case of black outs to keep the mother alive.

Contributed by Nathan Wong

What is Sussle?


What's a visual encylopedia?


5 reasons you should add your own images and videos:

  2. Help others learn in a fun way.

Ready to start?

Just click on the red module above.