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Sourdough

Sourdough is a leavening agent containing naturally occurring yeast and lactobacillus bacteria. The term is used to describe bread baked with sourdough, while the sourdough itself is referred to as a starter. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its distinctive sour taste and improves…

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Key facts & relationships

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Main ingredients
Flour · water · sourdough culture · salt
Type
Bread

Topics to explore

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Overview

History

Preparation

Biology and chemistry

Types of bread

Possible fermentation effects

Modern culture

Advanced semantic analysis

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Map overview Semantic statistics

Sourdough

Nodes120
Edges119
Triples158
Avg. degree1.98
Density0.016667
Components1

How this topic connects Entity context

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Sourdough

Top relations

related to Type I sourdough · 27
Sourdough → Candida, Companilactobacillus, DNA, Fructilactobacillus, Fructose, Glucofructans, If, In, Kasachstania, Levilactobacillus, Limosilactobacillus, Other, Panettone, Pichia, Saccharomyces, San Francisco, San Francisco Sourdough Bread, Sucrose, The, There
related to Types of bread · 17
Sourdough → Amish, An Amish, Azerbaijan, Danish, Djibouti, Flemish, French, German, Guadalajara, In Ethiopia, In India, It, Somalia, The Mexican, There, Whole-wheat, Yemen
related to history · 14
Sourdough → Barm, BC, Bread, Egypt, Elder, European Middle Ages, Fertile Crescent, Food Microbiology, It, Middle Ages, One, Pliny, Switzerland, The Encyclopedia
has method · 12
Sourdough → Bakers, Basil, Because, Bottled, Bran-containing, Chlorine, Grapes, Greek, Some, The, Unbleached, Using
related to Modern culture · 11
Sourdough → Carl Griffith's, Ed Wood, Egyptian, Giza, Griffith's, Hobbyists, Internet, Many, Some, Stacie Kearney, The
related to Lactic acid bacteria · 9
Sourdough → But, Every, Lactic, Lactobacillus, Leuconostoc, Organic, Pediococcus, The, Weissella
related to Type II sourdough · 9
Sourdough → In Type II, Lactobacillus, Limosilactobacillus, Saccharomyces, These, They, This, Type, Type II
related to Continuing the cycle · 7
Sourdough → Bakers, Because, Flour, The, There, They, This
related to Regional preferences · 7
Sourdough → During, Europe, However, In, Instead, Sometimes, The
related to Starter · 6
Sourdough → In, The, This, To, When, With

Important terminology Word statistics

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Important terminology

bread yeast starter flour water dough acid fermentation yeasts bacteria lactic culture may leavening baking used baker's use starters needed

Entity relationships Subject–Predicate–Object triples

SubjectPredicateObjectConfidenceSrc
SourdoughMain ingredientsFlour1.00infobox
SourdoughMain ingredientswater1.00infobox
SourdoughMain ingredientssourdough culture1.00infobox
SourdoughMain ingredientssalt1.00infobox
SourdoughTypeBread1.00infobox
Sourdoughis aleavening agent containing naturally occurring yeast and lactobacillus bacteria0.90text
Sourdoughis awhite bread characterized by a pronounced sourness0.90text
apple cider vinegarinstance ofwith the starter made directly in the machine's pan using a dedicated setting and then supplemented later with ingredients0.80text
L. fermentuminstance ofLactobacillus strains0.80text
Lactiplantibacillus plantarum had emergedinstance ofLactobacillus strains0.80text
Sourdoughhas effectThe0.60section
Sourdoughhas methodBakers0.60section

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