This is a list of sourdough breads.
Sourdough is prepared through the
fermentation of
dough using naturally occurring
lactobacilli and
yeast. The
lactic acid produced by the lactobacilli imbues it a more sour taste, as well as extending its shelf life compared to other breads.[a][2][3] Sourdough baking has a devoted community today. Many devotees share starters and tips via the Internet,[4] and hobbyists often proudly share their work on social media.[5][6]
Sourdough breads
Amish friendship bread is a type of bread or cake made from a
sourdough starter that is often shared in a manner similar to a
chain letter.[7] The starter is a substitute for
baking yeast and can be used to make many kinds of yeast-based
breads, shared with friends, or frozen for future use. The sweet, cake-like Amish cinnamon bread is a common bread that is made from this starter; it is a simple, stirred
quick bread that includes a substantial amount of
sugar and
vegetable oil, with a mild cinnamon flavor. It has characteristics of both
pound cake and
coffee cake. The flavor of the finished product can be altered by
cinnamon being omitted.
Bazlama is a
leavened, circular flatbread from
Turkish cuisine. It is made from wheat flour and has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. After mixing and fermenting for two to three hours, a 200-250 gram piece of dough is made into balls, then rolled out flat and baked on a hot stove. During baking, the bread is turned over and fried on both sides.
After baking, it is generally consumed fresh. Shelf life of bazlama varies from several hours to a few days, depending on storage conditions.[8]
In
German cuisine, Butterbrot (literally: butter bread =
bread with
butter) is a slice of
bread topped with
butter. It is still considered Butterbrot even if additional toppings such as
cheese,
spreads, or
lunch meats are added, as long as it begins with a slice of bread with butter.
Eish merahrah (
Egyptian Arabic: عيش مرحرح, [ʕeːʃmeˈɾɑħɾɑħ], "smoothed-out bread", "spread-out bread") is a
flatbread, made with ground
fenugreek seeds and
maize, eaten in
Egypt. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in
Upper Egypt. The loaves are flat and wide, and usually about 50 cm (20 in) in diameter.[9] A soft dough is made with the maize flour and left to ferment overnight with a
sourdough starter, shaped into round loaves, and then allowed to rise or "proof" for 30 minutes before being flattened into round disks and baked.
Eish shamsi (
Egyptian Arabic: عيش شمسي) or Al-Shamsi, is a thick sourdough bread eaten in
Egypt made with wheat flour.[10] In
Upper Egypt it replaces eish baladi as the local staple,[11] although the latter is common as well. The name, which translates to "sun bread", is thought to derive from the practice of letting the dough rise in the sun.[11] The bread is traditionally baked at home in domed clay ovens with openings at the top, although this tradition is fading with pre-made bread becoming increasingly common.[10]
Kenya,[15][16] injera is a
staple. Injera is central to the dining process, like bread or rice elsewhere and is usually stored in the
mesob.[17][18][19]
Kommissbrot, formerly Kommißbrot (German:[kɔˈmɪsˌbʁoːt]ⓘ),[20] is a dark type of
German bread, baked from
rye and other flours, historically used for military provisions.[21]
Maltese bread (
Maltese: Il-Ħobż tal-Malti, tal-malti) is a crusty
sourdoughbread from
Malta, usually baked in wood ovens.[22] It is typically eaten with spread olive oil (Ħobż biż-żejt), where the bread is rubbed with tomatoes (as with the Catalan
pa amb tomàquet) or tomato paste, drizzled with olive oil and filled with a choice or mix of tuna, olives, capers, onion,
bigilla and
ġbejna.[23] The practice of making the bread is considered a 'dying art'.[24]
Rugbrød (Danish pronunciation:[ˈʁu:ˌpʁœðˀ]) is a very common form of
rye bread from
Denmark.[25][26]Rugbrød usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, depending on the bread pan in which it is baked. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform, somewhat heavy structure, but the most popular versions today contain whole grains (cracked or chopped rye kernels) and often other seeds such as sunflower seeds, linseeds or pumpkin seeds.
^"Advantages of using sourdough in bread-making..." "Extended shelf life of sourdough bread — Longer mold-free period — prevention of rope in bread — Anti-staling effect"[1]
^Lyons, Diane; D' Andrea, A. Catherine (September 2003). "Griddles, Ovens, and Agricultural Origins: An Ethnoarchaeological Study of Bread Baking in Highland Ethiopia". American Anthropologist. 105 (3): 515–530.
doi:
10.1525/aa.2003.105.3.515.
JSTOR3566902.