Sourdough Starter 2
Sourdough is a traditional method for fermenting bread that dates back thousands of years, used since antiquity in various cultures around the world. In Latin America, although the term "sourdough" is commonly used, in some countries it is also known as "natural ferment" or simply "starter." This natural process harnesses the action of yeasts and bacteria present in the environment and in the flour to achieve a fermentation that provides flavor, texture, and special nutritional value to the bread.
The practice of using sourdough differs slightly by region; for example, in Mexico and Central America, natural ferment is frequently used for traditional breads, while in countries like Argentina or Chile, the tradition of artisanal bread with authentic flavors is preserved. This technique is often linked to healthy eating and organic product movements, due to its natural process without chemical additives.
