What’s the Difference Between Sourdough & White Bread?
Demystifying bread, everyone’s favorite carb
It’s hard to turn down a good loaf of bread. But what’s the difference between favorites like sourdough and white? The answer lies in the process (and a little bacteria), of course.
Sourdough is made from only flour, water and salt, but the baking process begins with a special “starter” of flour and water, left to ferment for days until they form a home for the wild yeast that’s all around us. This process gives sourdough its tangy flavor and means that every sourdough tastes different. We love a crusty sourdough dipped in olive oil.
White bread usually contains more ingredients, like butter, milk and sugar, and relies on cultivated yeast to rise instead of the wild varieties. That’s faster than fermenting a starter and makes consistent flavor achievable. Sugar in white bread gives it a slightly sweet taste, and the butter adds richness, making it the best vessel for a good ole PB&J.