Sourdough bread slices

Sourdough bread slices are thin or thick cuts of a type of bread made through natural fermentation with a mixture of flour and water, known as sourdough starter. This process does not use commercial yeasts, but rather harnesses the bacteria and yeasts present in the environment to give the bread a characteristic tangy flavor, crispy crust, and airy crumb.

Sourdough bread has its origins in the ancient practice of natural fermentation, with historical evidence dating back to civilizations such as the Egyptian. It is currently popular worldwide for its artisanal quality and health benefits.

Among its main properties, its greater digestibility compared to breads made with commercial yeasts stands out, as the prolonged fermentation breaks down some of the gluten and phytates that affect mineral absorption. Furthermore, it typically has a lower glycemic index and can stay fresh for longer without the need for preservatives.

In different regions of Latin America, sourdough bread is also known as artisan fermented bread or simply artisan bread, although the term "sourdough" is the most common to identify the natural fermentation method.