BACK TO PREVIOUS PAGE

Sourdough Bread

Sourdough Bread. Hearth bread (q.v.), usually, whose flavor (q.v.) exhibits an acidic character imparted by acetic and lactic acids (q.v.), as well as other volatile organic acids, either added or developed naturally by appropriate bacterial fermentation (q.v.). A wellknown type made with natural sours is San Francisco Sourdough French Bread (q.v.).