Baked Good | Vegetarian Low F O D M A P (if fermented properly for gluten sensitivity)

Crusty Sourdough Bread

Saccharomyces cerevisiae (starter culture) Allergens: Wheat, Gluten
Crusty Sourdough Bread

Sourcing & Taxonomy

  • Family N/A (derived from grains)
  • Primary Cuisine European (traditionally) / Global
  • Seasonality Year-Round
  • Source Wheat flour, water, sourdough starter (wild yeast, lactic acid bacteria)

The Forktionary Angle

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Definition

A traditional bread characterized by its thick, crisp crust, chewy interior, and distinctive tangy flavor from a fermented wild yeast starter.

Sensory Profile

TasteTangy, Yeasty, Slightly Sour, Complex
TextureCrusty (exterior), Chewy, Open Crumb (interior)
AromaFermented, Yeasty, Earthy, Roasted
AcidityMedium (due to lactic and acetic acids)

Technical Metrics

Nutrition Facts

Per 50g (1 slice)
Calories260 kcal
Total Fat1 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol0 mg
Protein9 g
Total Carbohydrate52 g
Dietary Fiber3 g
Total Sugars1 g
Calcium20 mg
Iron2 mg
Potassium100 mg

Chef’s Secret

To refresh stale sourdough, quickly run it under cold water, then bake at 180°C (350°F) for 5-10 minutes until the crust is crisp again.

Substitutions

Best Match

Artisan Whole Wheat Bread

1:1

Similar rustic texture and wholesome flavor, though less tangy.

Ciabatta Bread

1:1

Open crumb, crusty exterior, good for sandwiches and dipping, but lacks sourdough tang.

French Baguette

1:1

Crisp crust, soft interior, but very mild flavor. Best for fresh consumption.

Rye Bread

1:1

Distinctive savory and slightly sour flavor, denser texture, a good hearty alternative.

Buying Guide

Look for a deep golden-brown crust, an open crumb structure, and a pronounced tangy aroma.

Flavor Pairings

Avocado toast cheese soups stews olive oil sandwiches bruschetta.