What is sourdough, anyway? Sourdough refers both to bread, and to the starter used to make it. Sourdough starter begins with a combination of flour and liquid. The proportion and type of flour and liquid can vary dramatically, from a stiff starter made entirely with rye flour and water, to a liquid batter of milk and cornmeal, and everything in between. Friendly bacteria (lactobacilli), present in our natural environment; and the wild yeast attracted to and living on flour begin to work with one another when flour is mixed with warm water. The result: sourdough starter. These tiny living creatures (lactobacilli and yeast, collectively called the sourdough's microflora) generate byproducts that cause bread to rise and give it complex, rich flavor. But sourdough starter's not just for bread. Our early settlers used it to leaven pancakes and biscuits; today, we enjoy sourdough starter in treats as diverse as chocolate cake and pizza, where we value it for its rich, complex flavor as much as its ability to make things rise. Source: http://www.kingarthurflour.com/guides/sourdough/

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