Fun Facts:

  • It is believed that the Egyptians were among the first civilizations to capture wild yeast and bacteria for bread leavening, around 4,000 B.C.
  • Saccharomyces exiguus is the scientific name for wild yeast.
  • A sourdough starter is a method of growing yeast. You begin with a flour and water mixture that is the medium for growing yeast. You can either add commercial yeast to the mixture or let nature take its course with wild yeast that is present in the flour and in the air. As long as this starter culture is fed flour and water weekly, it can stay at room temperature indefinitely.
  • The sour taste of sourdough bread comes from lactic acid produced by lactobacillus (bacteria).
  • Because of its low glycemic index, diabetics can benefit from eating sourdough bread because it will not spike your blood sugar.


Chef Shai highly recommends that you check out Ken Forkish’s cookbook for a delicious Bread recipe with 80% Biga. Cookbook title: Flour Water Salt Yeast; http://kensartisan.com/flour-water-salt-yeast