A sourdough starter is a fermented dough made from flour and water. It is used to leaven bread, giving it a characteristic sour flavor. Sourdough starters are made by combining flour and water and allowing them to ferment at room temperature for several days or weeks. During this time, wild yeast and bacteria in the air will colonize the starter and begin to produce lactic acid and acetic acid, which give sourdough bread its distinctive flavor.
Sourdough starters have been used for centuries to make bread. They are believed to have originated in ancient Egypt, and they have been used in Europe for at least 1,000 years. Sourdough bread is a healthier alternative to commercial bread, as it is lower in glycemic index and contains more nutrients. It is also more easily digestible than commercial bread, making it a good choice for people with gluten sensitivities.