sourdough

n. leavening agent; bread made from this leaven

This article is about sourdough bread. For early Alaska settlers sometimes called sourdoughs, see Alaskan sourdough. Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. Sourdough bread has a distinctively tangy or sour taste (hence its name), due mainly to the lactic acid and acetic acid produced by the lactobacilli.Sourdough bread is made by using a small amount (20-25%) of "starter" dough (sometimes known as "the mother sponge"), which contains the yeast culture, and mixing it with new flour and water. Part of this resulting dough is then saved to use as the starter for the next batch. As long as the starter dough is fed flour and water daily, the sourdough mixture can stay in room temperature indefinitely and remain healthy and usable. It is not uncommon for a baker's starter dough to have years of history, from many hundreds of previous batches. As a result each bakery's sourdough has a distinct taste. The combination of starter, yeast culture and air temperature, humidity, and elevation also makes each batch of sourdough different.
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Noun
1. a leaven of dough in which fermentation is active; used by pioneers for making bread
(hypernym) leaven, leavening
2. a settler or prospector (especially in western United States or northwest Canada and Alaska)
(hypernym) settler, colonist
(classification) West, western United States
Adjective
1. leavened with a small amount of fermented dough; "sourdough bread"
(synonym) sourdough(a)
(similar) leavened

Synonyms and related words:
acid, acidulant, bread-and-butter pickle, butty, chokecherry, collier, crab apple, desert rat, dill pickle, driller, gold digger, gold miner, gold panner, green apple, lemon, lime, miner, mineworker, pickle, prospector, sour, sour balls, sour cream, sour grapes, sour pickle, verjuice, vinegar, yogurt
  

sourdough
danh từ bột nhào chua (để làm bánh mì) người có kinh nghiệm lâu trong việc mở đường, tìm kiếm vàng (ở Bắc Canada hoặc Alaska)
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