Sourdough is a mixture of flour and water inhabited by a symbiosis of lactic acid bacteria and yeasts. It is used in baking to leaven and acidify bread.
Yeasts Candida humilis (formerly C. milleri) Candida krusei Kazachstania exigua Pichia saitoi Saccharomyces cerevisiae Torulopsis holmii
Lactic acid bacteria Lactobacillus acetotolerans Lactobacillus acidophilus Lactobacillus alimentarius Lactobacillus brevis Lactobacillus buchneri Lactobacillus casei Lactobacillus crustorum Lactobacillus delbrueckii Lactobacillus farciminis Lactobacillus fermenti Lactobacillus fermentum Lactobacillus fructivorans Lactobacillus frumenti Lactobacillus hilgardii Lactobacillus leichmannii Lactobacillus mindensis Lactobacillus panis Lactobacillus paralimentarius Lactobacillus pastorianus Lactobacillus plantarum Lactobacillus pontis Lactobacillus reuteri Lactobacillus sanfranciscensis (formerly L. brevis var. lindneri) Lactobacillus viridescens Pediococcus acidilactici
See also List of sourdough breads
References