Sourdough bread

Description

Sourdough bread has a characteristic, slightly tangy flavor, a crunchy dark crust, and a soft, porous crumb with distinct holes. Its appearance often resembles a rustic loaf with an uneven crust and a golden-brown hue, enticing with the aroma of baking and a gently fermented bouquet. It is richer in nutrients than yeast bread, providing complex carbohydrates, fiber, protein, and minerals like iron and magnesium; fermentation partially breaks down phytic acid, improving the absorption of trace elements and supporting beneficial gut bacteria. It pairs well with cheeses, spreads, cold cuts, soups, and salads, as well as serving as a base for sandwiches. To maintain freshness, store in a cool, dry place in a linen bag or paper bag; for longer storage, freeze and thaw gradually, avoiding plastic wrapping that softens the crust.