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Sourdough gets its name from the acids that build up in the culture during fermentation. This type of bread isn’t necessarily sour tasting. When mixed with other ingredients to form the dough, the sourdough flavor is tempered by the other flavors it brings out. Before commercial yeast was invented at the end of the nineteenth century, all bread was raised with “wild yeast” captured and
Home > Making Sourdough Bread > Creating a Sourdough Starter Bread starters provide additional flavor and texture to breads, particularly sourdough and European breads. These starters, also known as “wild yeast”, are used instead of commercial yeast in sourdough breads. It’s fun to try different methods and techniques for creating your own sour dough starter. The starter in the photo below was created using “hazy”
Home > Bread Recipes > Breads made with Semolina Semolina flour is a finely ground flour made from Durum wheat, a high-protein wheat flour used in pastas. When added to breads, this creamy-colored flour provides a sweet, almost winey aroma. Seeded Semolina Spelt Tartine Semolina flour has more flavor and protein than white flour, but it can be used interchangeably with other wheat flours. Bread
