A loaf of homemade sourdough bread

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


After baking, it is generally consumed fresh. Shelf life of bazlama varies from several hours to a few days, depending on storage conditions.[8]

Coppia ferrarese
Ethiopian injera with its typical spongy texture

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]

A slice of pumpernickel


See also


  1. ^ "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]


  1. ^ Hui, Y.H.; Evranuz, E.Ö. (2012). Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition. Food science and technology. Taylor & Francis. p. 495. ISBN 978-1-4398-4904-0. Retrieved December 3, 2020.
  2. ^ Gänzle, Michael G. (2014). "Enzymatic and bacterial conversions during sourdough fermentation". Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–12 October 2012. 37: 2–10. doi:10.1016/j.fm.2013.04.007. ISSN 0740-0020. PMID 24230468.
  3. ^ Gadsby, Patricia; Weeks, Eric. "The Biology of... Sourdough". Discover. Discover Magazine. Retrieved June 13, 2019.
  4. ^ Harris, Lynn (2003-08-01). "Sourdough Culture". Gastronomica. 3 (3): 76–79. doi:10.1525/gfc.2003.3.3.76. ISSN 1529-3262.
  5. ^ Nordhagen, Ari (2020-10-09). "Sourdough Goes Viral: Lucky Lady Bread shares her starter during COVID-19 crisis". Edible Inland Northwest.
  6. ^ Scott, Chey (2020-03-14). "Homemade sourdough bread is seeing a quarantine-spurred resurgence; two local experts share their best bread-baking advice". Inlander. Retrieved 2021-10-28.
  7. ^ "newsminer.com • Amish Friendship Bread comes with a commitment". Archived from the original on 12 March 2008. Retrieved 2008-03-18.
  8. ^ Barley for Food and Health: Science, Technology, and Products, p. 158, at Google Books
  9. ^ "Appendix 3: Descriptions of Selected Processed Foods Included in the Tables". Food Composition Tables for The Near East. Rome: Food and Agriculture Organization. 1982. ISBN 92-5-101277-6.
  10. ^ a b Weintz, Aurelia. "Shamsi Bread". Slow Food. Slow Food Foundation for Biodiversity. Retrieved 11 March 2018.
  11. ^ a b El-Behary, Hend (2015). "Al-Shamsi "an ancient" bread still baked in upper Egypt". Egypt Independent. Retrieved 11 March 2018.
  12. ^ Löll, Christiane (31 July 2003). "Ein Kuchen namens Hermann". Stern (in German). Retrieved 17 December 2012.
  13. ^ Enfield, Lizzie (30 November 2011). "A friendship cake called Herman". Word of Mouth Blog. The Guardian. Retrieved 6 December 2012.
  14. ^ a b Orr, Gillian (11 May 2012). "Home cooks revive a friendly Seventies fad to create a family tree of Herman cakes". The Independent. Retrieved 6 December 2012.
  15. ^ Clarkson, Janet (2013). Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence. Rowman & Littlefield Publishers. p. 1293. ISBN 978-1-4422-2715-6.
  16. ^ Cauvain, Stanley P.; Young, Linda S. (2009). The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications. DEStech Publications, Inc. p. 216. ISBN 9781932078992. Injera is the fermented pancake-like flatbread, which originated in Ethiopia.
  17. ^ Shinn, David. Historical Dictionary of Ethiopia. Scarecrow Press. p. 198.
  18. ^ 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. JSTOR 3566902.
  19. ^ Mekonnen, Yohannes (29 January 2013). Ethiopia: the Land, Its People, History and Culture. Yohannes Mekonnen. p. 362. ISBN 978-1-4823-1117-4.
  20. ^ "Kommißbrot" (PDF). Kleines Brotlexikon. Museum der Brotkultur, Ulm. Retrieved 1 September 2011.
  21. ^ "Kommissbrot". Bread. German Food Guide. 2009. Retrieved 1 September 2011.
  22. ^ "The culinary art and culture of 'Il-Ftira Maltija' has been recognized by UNESCO - The Malta Independent". www.independent.com.mt. Retrieved 2021-01-06.
  23. ^ Malta, Lovin (2017-01-21). "7 Ways To Use Maltese Bread That Will Have You Salivating". Lovin Malta. Retrieved 2021-01-06.
  24. ^ "Watch: The rising cost of bread and Malta's dying art - The Malta Independent". www.independent.com.mt. Retrieved 2021-01-06.
  25. ^ Mellish, K.X. (2014). How to Live in Denmark: A Humorous Guide for Foreigners and Their Danish Friends. Primedia E-launch LLC. ISBN 978-1-63315-290-8. Retrieved February 7, 2015.
  26. ^ Sheraton, M. (2015). 1,000 Foods To Eat Before You Die: A Food Lover's Life List. Workman Publishing Company. p. 0. ISBN 978-0-7611-8306-8. Retrieved February 7, 2015.