Category:Sour dough breads
English: Sourdough is a dough containing a lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of leavening in bread baking, along with the use of cultivated forms of yeast (Saccharomyces). It is of particular importance in baking rye-based breads, where yeast does not produce comparable results. In comparison with yeast-based breads, it produces a distinctively tangy or sour taste, mainly because of the lactic acid produced by the lactobacilli; the actual medium, known as "starter" or levain, is essentially an ancestral form of pre-ferment. In English-speaking countries, where wheat-based breads predominate, sourdough is no longer the standard method for bread leavening. It was gradually replaced, first by the use of barm from beermaking, then, after the confirmation of germ theory by Louis Pasteur, by cultured yeasts. However, some form of natural leaven is still used by many specialty bakeries.
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Dansk: Surdej er en symbiotisk kultur af mælkesyrebakterier (Lactobacillus spp.) og gærsvampe, der anvendes som hævemiddel ved brødbagning. Brød, der er bagt med surdej, har en særlig smag, som hovedsagelig skyldes den mælkesyre, der dannes af mælkesyrebakterierne.
Deutsch: Sauerteig ist ein Teig zur Herstellung von Backwaren (aus Wasser und Mehl), der zeitweilig oder dauerhaft mittels homo- („nur milchsäureproduzierender“) und heterofermentativer („milch- wie auch essigsäureproduzierender“) Milchsäurebakterien und Hefen in Gärung gehalten wird. Das dabei produzierte Kohlenstoffdioxid lockert den Teig auf.
Esperanto: Acidpasto estas pasto kun kulturaĵo el laktobacilaj bakterioj, kutime en simbioza kombino kun gisto. Ĝi estas unu el du ĉefaj vojoj fermenti paston por posta bakado de pano - la alia vojo estas uzo de kultivitaj formoj de gisto (Saccharomyces). Acidpasto estas aparte grava por la bakado de sekalaj panoj, kie kultivita gisto sole ne kreas kompareble bonajn rezultojn. Komparite kun giste fermentitaj panoj, acidpasto rezultigas iom acidan guston, ĉefe pro la lakta acido produktita fare de la laktobaciloj.
Español: La masa madre es un cultivo simbiótico de las levaduras presentes de manera natural en alimentos, como los cereales, y los hongos presentes en el medio ambiente, en especial levaduras como la Saccharomyces cerevisiae, responsable también de la fermentación del vino y la cerveza.
Suomi: Taikinajuuri on leivonnassa käytetty hapateketju, sen käyttö on osa vanhinta kohotetun leivän valmistustapaa kaikkialla maailmassa.
Français : Le levain est constitué par une culture symbiotique de levure et de bactéries lactiques se développant dans un mélange de farine et d'eau. Il sert à la fabrication du pain au levain, auquel il confère son goût spécifique par rapport au pain monté sur levure. L'acidité particulière du pain au levain est, en effet, due à l'acide lactique et à l'acide acétique produits par les bactéries lactiques.
עברית: שמאל|ממוזער|250px|מחמצת שאור
Magyar: A kovász előtészta, amely lisztből, vízből és élesztőből áll. Főleg kenyér előállításához használják.
Italiano: Il lievito naturale, chiamato anche lievito acido, pasta acida, lievito madre, pasta madre e crescente, è un impasto di farina e acqua acidificato da un complesso di lieviti e batteri lattici che sono in grado di avviare la fermentazione. A differenza del cosiddetto lievito di birra, il lievito naturale comprende, tra i lieviti, diverse specie di batteri lattici eterofermentanti ed omofermentanti del genere Lactobacillus.
日本語: サワードウ (sourdough) は、 小麦やライ麦の粉と水を混ぜてつくる生地に、乳酸菌と酵母を主体に複数の微生物を共培養させた伝統的なパン種。パン酵母（イースト）を純粋培養したものと同様にパンの膨張剤に用いる。乳酸菌が発酵の過程で生産する乳酸のため、サワードウをつかったパン（サワードウ・ブレッド、サワーブレッド）は特有の強い酸味と風味をもつ。
Nederlands: Desem (zuurdesem, zuurdeeg, natuurdesem) wordt gemaakt van bloem en water. Het mengsel laat men spontaan fermenteren ofwel vergisten gedurende een bepaalde tijd bij een bepaalde temperatuur. Aangezien de bloem van nature melkzuurbacteriën bevat, zullen deze zich in het zuurdeeg ontwikkelen en het mengsel verzuren. De korst is roodachtig bruin van kleur en minder goudgeel zoals bij gistbrood.
Norsk bokmål: Surdeig er en gjæret deig som blandes i ny deig for å få den til å gjære. Surdeigen lages av en blanding av varmt vann og mel, hvor det utvikles melkesyrebakterier, og gjærsopper som forgjærer sukkerarter til alkohol og kullsyre. Melkesyren gir brødet en syrlig smak. Surdeig blir ofte brukt i rugbrød ettersom industrigjær ofte ikke er kraftig nok til å heve deig basert på rug.
Polski: Zakwas chlebowy (zaczyn) niewielka ilość ciasta żytniego, pozostawiona z poprzedniego wypieku lub przygotowany zakwas z mąki żytniej, zawierający rozmnożone bakterie kwasu mlekowego, używany do przygotowania ciasta.
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Subcategories
This category has the following 3 subcategories, out of 3 total.
Media in category "Sour dough breads"
The following 90 files are in this category, out of 90 total.
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Sourdough loaf at Sainsbury's, Chingford, London, England 1.jpg 3,427 × 3,427; 10.69 MB
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Sourdough loaf at Sainsbury's, Chingford, London, England 2.jpg 2,895 × 2,895; 7.83 MB
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48-365, walnut sour dough - Flickr - Mark Bonica.jpg 4,288 × 2,848; 994 KB
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Baguettes d'épi.jpg 5,184 × 3,456; 6.39 MB
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Batter bread 1.5 tsp yeast.jpg 3,473 × 2,024; 742 KB
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Batter bread bubbles.jpg 2,942 × 1,273; 437 KB
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Beans on sourdough toast.jpg 5,078 × 3,354; 3.68 MB
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Boudin Bakery's sourdough bread (13989877354).jpg 3,410 × 2,435; 3.77 MB
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Boudin Sourdough Turkey (31096549812).jpg 1,238 × 1,173; 782 KB
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Brot 2010 11 07 000.JPG 1,800 × 1,200; 1.77 MB
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Bröd som jäser.JPG 3,264 × 1,836; 575 KB
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Carl Griffith bread 1.jpg 4,032 × 3,024; 3.35 MB
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Carl Griffith bread 2.jpg 3,024 × 4,032; 3.28 MB
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Carl Griffith bread side 1.jpg 5,760 × 3,840; 5.21 MB
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Carl Griffith bread side 2.jpg 4,608 × 3,072; 3.43 MB
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Carl Griffith bread side 3.jpg 4,608 × 3,072; 3.7 MB
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Cattlemens Petaluma - June 2022 - Sarah Stierch 10.jpg 4,032 × 3,024; 3.68 MB
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Chocolate-coloured sourdough bread.jpeg 864 × 576; 110 KB
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Compleat Wheat Sourdough Bâtard.jpg 1,773 × 1,773; 678 KB
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Dutch Oven Sourdough Bread 1.jpg 3,072 × 4,096; 2.79 MB
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Dutch Oven Sourdough Bread 2.jpg 4,096 × 3,072; 2.8 MB
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Dutch Oven Sourdough Bread 3.jpg 4,096 × 3,072; 2.37 MB
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Dutch Oven Sourdough Bread 4.jpg 4,096 × 3,072; 3.02 MB
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Dutch Oven Sourdough Bread 5.jpg 3,072 × 3,268; 1.96 MB
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Dutch Oven Sourdough Bread 6.jpg 3,072 × 3,142; 1.75 MB
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Einkorn Bread (Criss-Cross Design) Emmer Bread (Two Vertical Lines).jpg 4,032 × 1,960; 3.47 MB
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Epoisses Bourgogne cheese and wine.jpg 971 × 1,200; 1.01 MB
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Garlic bread (5256828656).jpg 3,382 × 2,141; 1.49 MB
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Ginochio's Kitchen - April 2024 - Sarah Stierch 09.jpg 4,032 × 3,024; 2.59 MB
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Home made sour dough bread.jpg 8,688 × 5,607; 38.12 MB
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Home made sourdough cob.jpg 2,996 × 2,528; 1.1 MB
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Homemade Sourdough 2020.jpg 2,875 × 3,833; 4.38 MB
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Homemade Sourdough Bread and Rolls at the Fazenda (19517854768).jpg 4,608 × 3,456; 3.88 MB
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Homemade Sourdough Bread with Oil.jpg 3,024 × 4,032; 556 KB
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Juuri.jpg 3,264 × 2,448; 571 KB
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Loaf of sourdough bread cooling.jpg 3,633 × 3,024; 6.48 MB
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Manitoba Sourdough Bread.jpg 1,065 × 818; 280 KB
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Mmm...sourdough pita bread (5457429041).jpg 1,599 × 1,123; 204 KB
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New owner Colombo.jpg 3,024 × 4,032; 2.76 MB
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Nine-Grain Sourdough Bread - HMM - Explored 22 Aug 2017 - Flickr - Thad Zajdowicz.jpg 5,760 × 3,840; 5.45 MB
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No-knead sourdough baked during pandemic.jpg 937 × 839; 428 KB
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No-knead sourdough bread in Griswold Dutch Oven.jpg 5,344 × 3,006; 3.62 MB
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NuestroMercadoQuesos18.JPG 3,000 × 4,512; 5.69 MB
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När är surdegarna klara.ogv 2 min 3 s, 360 × 480; 22.51 MB
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Paul Magnette pain.jpg 4,825 × 3,648; 2.08 MB
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Pumpkin Sourdough Bread 1 (2).jpg 2,389 × 3,107; 2.09 MB
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Pumpkin Sourdough Bread 2 (2).jpg 2,986 × 2,651; 1.95 MB
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Pumpkin Sourdough Bread 3 (2).jpg 4,089 × 2,784; 2.86 MB
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Quail 08 bg 041506.jpg 1,024 × 768; 143 KB
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Rye sourdough starter culture rising.webm 30 s, 4,928 × 3,264; 21.33 MB
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Rågsiktsbullar bakade med surdeg.JPG 3,264 × 1,836; 884 KB
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Sliced home made sourdough cob.jpg 3,225 × 2,419; 1.35 MB
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Sliced loaf of sourdough bread.jpg 4,032 × 3,024; 2.4 MB
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Slices of sourdough bread.jpg 3,436 × 3,436; 8.36 MB
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Sour dough bread 001.jpg 5,616 × 3,744; 7.01 MB
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Sour dough bread from Jexhof, Bavaria 01.jpg 5,472 × 3,648; 7.99 MB
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Sour dough bread from Jexhof, Bavaria 02.jpg 5,472 × 3,648; 8.66 MB
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Sour dough loaves.jpg 1,481 × 969; 342 KB
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Sour dough loaves02.jpg 1,600 × 1,044; 298 KB
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Sour dough loaves03.jpg 1,600 × 1,067; 604 KB
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Sourdough -Home Baked- (6508619755).jpg 3,872 × 2,592; 4.51 MB
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Sourdough batter bread.jpg 3,009 × 2,248; 805 KB
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Sourdough brea.jpg 3,096 × 4,128; 3.77 MB
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Sourdough bread (7979931116).jpg 4,000 × 3,000; 7.3 MB
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Sourdough bread baked in cast iron dutch oven.jpg 2,800 × 2,851; 2.59 MB
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Sourdough bread baked in dutch oven.jpg 3,006 × 5,344; 4.62 MB
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Sourdough bread ir.jpg 2,000 × 1,197; 700 KB
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Sourdough bread on cooling rack.jpg 3,264 × 3,024; 6.45 MB
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Sourdough bread shaped as an alligator.jpg 3,519 × 2,513; 3.9 MB
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Sourdough Bread.jpg 4,032 × 3,024; 2.45 MB
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Sourdough bread.jpg 4,032 × 3,024; 3.85 MB
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Sourdough English muffin bread (8061002586).jpg 4,000 × 3,000; 2.59 MB
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Sourdough in proofing phase.jpg 3,107 × 2,504; 5.52 MB
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Sourdough Loaf.jpg 375 × 280; 18 KB
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Sourdough manitoba bread.jpg 900 × 1,600; 127 KB
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Sourdough miche & boule.jpg 1,102 × 725; 856 KB
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Sourdough with leaf.jpg 3,763 × 2,543; 2.38 MB
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Sourdough02.png 467 × 350; 247 KB
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Sourdoughbreadcrumb.jpg 1,600 × 1,244; 201 KB
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SourdoughRoll.jpg 2,200 × 2,200; 2.2 MB
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SproutedSourdough1.jpg 4,608 × 3,456; 5.38 MB
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Succariebrod-tarningar (cropped).jpg 2,120 × 1,684; 902 KB
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Succariebrod-tarningar-2011-08-01.jpg 2,752 × 2,032; 1.33 MB
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Surdegsbröd.jpg 2,236 × 1,744; 542 KB
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Three-course meal including Bistecca alla fiorentina (Bistec a la fiorentina).jpg 7,647 × 5,792; 35.22 MB
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Unbaked Dutch Oven Sourdough Bread.jpg 3,072 × 2,991; 1.3 MB
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Van Leuven Sourdough Bread.jpg 2,736 × 3,648; 5.01 MB
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Wheat Sourdough Bread Cooling.jpg 3,006 × 3,981; 3.45 MB
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Wild Yeasted Sourdough Wheat Bread (4529459730).jpg 4,272 × 2,848; 6.28 MB
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Хліб.jpg 2,793 × 3,144; 2.29 MB
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