*Although whole grain is preferred, you can use any kind of flour for your sourdough starter—all-purpose, spelt, corn, bean or even dried bread crumbs.
Did you know?
Humans have been using fermentation to produce food and beverages since the Neolithic Age, about 12,000 years ago.
Microorganisms, like yeasts and bacteria, are all around us, particularly on food sources such as plants, which use light energy from the sun to convert water and carbon dioxide into carbohydrates, including sugars and starches. Some microorganisms are able to extract energy from carbohydrates through a biochemical process called fermentation. During fermentation, yeasts generate carbon dioxide (CO2) and ethanol, a simple alcohol. The carbon dioxide gas generated by yeast leavens baked goods by creating bubbles within the dough or batter, resulting in a light and airy final baked product.