Sourdough bread has been around for thousands of years, but it seems to be particularly popular these days. Taylor Swift makes headlines for baking it, scientists are studying its benefits on gut health, and Costco even sells a sourdough kit. Beyond the hype, good sourdough is genuinely delicious.
If your last loaf left you wondering what the fuss was about, it’s possible you weren’t eating the real thing….
In fact, the flavor of genuine sourdough bread can vary quite widely. “Sourdough doesn’t have to be sour, at all,” says Eric Pallant, a professor emeritus of environmental science and sustainability at Allegheny College and the author of Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers. “It just means you’ve used wild yeast to leaven the bread.”
The full article can be found here in FOOD & WINE.