Flour · Water · Salt
Sourdough is an ecosystem.
A starter is a changing community of yeasts and bacteria that work together to build flavor and make dough rise before it reaches the oven.
The short explanation
What is actually happening?
Flour naturally carries microorganisms, with more present throughout the surrounding environment. When flour and water are mixed together, a community of yeasts and lactic acid bacteria begins to establish itself. Much like yoghurt and other fermented foods.
Within this colony, yeast produces carbon dioxide, which creates air pockets in the dough, while lactic acid bacteria produce acids and aromatic compounds that change the dough’s flavor, texture, and shelf life.
Sourdough is therefore both a leavening method and a fermentation process. As fermentation continues, the culture changes the dough’s acidity, aroma, structure, and flavor before the loaf ever reaches the oven.