BACK TO PREVIOUS PAGE
Sour. (a) Having an acidic or tart taste, as vinegar (q.v.), lemon (q.v.), or unripe fruit. (b) A dough, often containing boiled potatoes and high protein flour (q.v.), that has been permitted to ferment (q.v.) spontaneously for the purpose of being used as a sponge (q.v.) in producing sourdough bread (q.v.). (c) Any commercial preparation that contains either cultured acidic bacteria (q.v.) or edible acids (q.v.), such as lactic and acetic acids (q.v.), and is intended for addition to rye doughs (q.v.) and occasionally also wheat flour doughs (q.v.) to yield breads (q.v.) with a distinctive acidic flavor. Such preparations are available in both paste and dry forms.