List of sourdough breads

A loaf of homemade sourdough bread

This is a list of sourdough breads. Sourdough is prepared through the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli imbues it with a more sour taste, as well as extending its shelf life compared to other breads. ^{[a] [2] [3]} Sourdough baking has a devoted community today. Many devotees share starters and tips via the Internet, ^[4] and hobbyists often proudly share their work on social media. ^{[5] [6]}

Sourdough breads

• Amish friendship bread is a type of bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter . ^[7] The starter is a substitute for baking yeast and can be used to make many kinds of yeast-based breads , shared with friends, or frozen for future use. The sweet, cake-like Amish cinnamon bread is a common bread that is made from this starter; it is a simple, stirred quick bread that includes a substantial amount of sugar and vegetable oil , with a mild cinnamon flavor. It has characteristics of both pound cake and coffee cake . The flavor of the finished product can be altered by cinnamon being omitted.

Bazlama

• Bazlama is a leavened, circular flatbread from Turkish cuisine with a soft, fluffy texture and slightly crisp exterior. ^[8] It is made from wheat flour and yogurt (adding a slight tanginess) and has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. After mixing and fermenting for two to three hours, a 200-250 gram piece of dough is made into balls, then rolled out flat and baked on a hot stove. During baking, the bread is turned over and fried on both sides.

After baking, it is generally consumed fresh and is often served as part of a traditional Turkish breakfast. Bazlama is sometimes referred to as "village bread" due to its popularity in rural areas of Turkey. ^[9] Shelf life of bazlama varies from several hours to a few days, depending on storage conditions. ^[10]

• Borodinsky bread ( Russian : бородинский хлебborodinskiy khleb) or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds.
• In German cuisine , Butterbrot (literally: butter bread = bread with butter ) is a slice of bread topped with butter . Also known as boterham in Dutch speaking countries, it is still considered Butterbrot or boterham even if additional toppings, such as cheese , spreads , or lunch meats , are added, as long as it begins with a slice of bread with butter.

Coppia ferrarese

• Coppia ferrarese (Italian: [ˈkɔppjaferraˈreːze,ˈkop-,-eːse] ), also known as ciopa, ciupeta and pane ferrarese, is a type of sourdough bread made with flour , lard , malt , and olive oil , and has a twisted shape. It was first made around the thirteenth century in the Italian province of Ferrara . It has protected geographical indication (PGI) in the European Union status under European Union law , which was obtained in 2001.
• Eish merahrah ( Egyptian Arabic : عيش مرحرح, [ʕeːʃmeˈɾɑħɾɑħ] , "smoothed-out bread", "spread-out bread") is a flatbread , made with ground fenugreek seeds and maize , eaten in Egypt . It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in Upper Egypt . The loaves are flat and wide, and usually about 50 cm (20 in) in diameter. ^[11] A soft dough is made with the maize flour and left to ferment overnight with a sourdough starter, shaped into round loaves, and then allowed to rise or "proof" for 30 minutes before being flattened into round disks and baked.
• Eish shamsi ( Egyptian Arabic : عيش شمسي), is a thick sourdough bread eaten in Egypt made with wheat flour. ^[12] In Upper Egypt it replaces eish baladi as the local staple, ^[13] although the latter is common as well. The name, which translates to "sun bread", is thought to derive from the practice of letting the dough rise in the sun. ^[13] The bread is traditionally baked at home in domed clay ovens with openings at the top, although this tradition is fading with pre-made bread becoming increasingly common. ^[12]
• Herman cake (often called Herman) is a 'friendship cake'. Similar to the Amish friendship bread , the starter is passed from person to person (like a chain letter ) and continues to grow as it contains yeast and lactic acid bacteria . ^[14] One starter can, in theory, last indefinitely. The other ingredients for the mixture are milk , sugar , flour and warm water. ^{[15] [16]} They became popular in the 1970s. ^[16]

Ethiopian injera with its typical spongy texture

• Injera ( Amharic : እንጀራ, romanized: ənǧära, [ɨndʒəra] ; Tigrinya : ጣይታ, romanized: ṭayta; Oromo : buddeena) is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour . In Ethiopia and Eritrea , ^{[17] [18]} injera is a staple . Injera is central to the dining process in Amhara society, like bread or rice elsewhere, and is usually stored in the mesob . ^{[19] [20] [21]}
• Kommissbrot , formerly Kommißbrot (German: [kɔˈmɪsˌbʁoːt] ^ⓘ ), ^[22] (German: commissary bread ^[23] ) is a dark type of German bread, baked from rye and other flours, historically used for military provisions. ^[24]
• Maltese bread ( Maltese : Il-Ħobż tal-Malti, tal-malti) is a crusty sourdough bread from Malta , usually baked in wood ovens. ^[25] It is typically eaten with spread olive oil (Ħobż biż-żejt), where the bread is rubbed with tomatoes (as with the Catalan pa amb tomàquet ) or tomato paste, drizzled with olive oil and filled with a choice or mix of tuna, olives, capers, onion, bigilla and ġbejna . ^[26] The practice of making the bread is considered a 'dying art'. ^[27]

A slice of pumpernickel

• Pumpernickel (English: /ˈpʌmpərnɪkəl/ ; German: [ˈpʊmpɐˌnɪkl̩] ^ⓘ ) is a typically dense, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye . It is sometimes made with a combination of rye flour and whole rye grains ("rye berries").
• Rugbrød (Danish pronunciation: [ˈʁuˌpʁœðˀ] , lit. 'rye bread') is a very common form of rye bread from Denmark . ^{[28] [29]} Rugbrød usually resembles a long brown extruded rectangle, no more than 12 cm (4.7 in) high, and 30 to 35 cm (11.8 to 13.8 in) long, depending on the bread pan in which it is baked. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform, somewhat heavy structure, but the most popular versions today contain whole grains (cracked or chopped rye kernels) and often other seeds such as sunflower seeds, linseeds or pumpkin seeds. Most Danes eat rugbrød every day. ^[30]

Gallery

• 
  Borodinsky bread
• 
  Eish merahrah
• 
  Herman cake
• 
  Kommissbrot
• 
  A Maltese bread oven
• 
  Rugbrød

See also

• Food portal
• Lists portal

• Carl Griffith's sourdough starter  – Sourdough culture
• Desem  – Sourdough starter made from whole wheat flour, spelt flour or other flours
• Herculaneum loaf  – Sourdough bread loaf baked 79 AD
• List of microorganisms found in sourdough
• List of breads
• The Puratos Sourdough Library – the only facility in the world dedicated to housing sourdough cultures

Notes

1. "Advantages of using sourdough in bread-making..." "Extended shelf life of sourdough bread — Longer mold-free period — prevention of rope in bread — Anti-staling effect" ^[1]

References

1. Hui, Y.H.; Evranuz, E.Ö. (2012). Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition. Food science and technology. Taylor & Francis. p. 495. ISBN   978-1-4398-4904-0 . Retrieved December 3, 2020.
2. Gänzle, Michael G. (2014). "Enzymatic and bacterial conversions during sourdough fermentation" . Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–12 October 2012. 37: 2–10. doi:10.1016/j.fm.2013.04.007. ISSN   0740-0020. PMID   24230468.
3. Gadsby, Patricia; Weeks, Eric. "The Biology of... Sourdough". Discover. Discover Magazine. Retrieved June 13, 2019.
4. Harris, Lynn (2003-08-01). "Sourdough Culture" . Gastronomica. 3 (3): 76–79. doi:10.1525/gfc.2003.3.3.76. ISSN   1529-3262.
5. Nordhagen, Ari (2020-10-09). "Sourdough Goes Viral: Lucky Lady Bread shares her starter during COVID-19 crisis". Edible Inland Northwest.
6. Scott, Chey (2020-03-14). "Homemade sourdough bread is seeing a quarantine-spurred resurgence; two local experts share their best bread-baking advice". Inlander . Retrieved 2021-10-28.
7. "newsminer.com • Amish Friendship Bread comes with a commitment". Archived from the original on 12 March 2008. Retrieved 2008-03-18.
8. HasanzadeNemati, Shadi (2024-05-09). "Bazlama Easy Turkish Flatbread". Unicorns in the Kitchen. Retrieved 2025-02-09.
9. Life, Turkey's For (2010-11-20). "Bazlama Bread - The Resurgence Of A Village Bread". Turkey's For Life. Retrieved 2025-02-09.
10. Barley for Food and Health: Science, Technology, and Products , p. 158, at Google Books
11. "Appendix 3: Descriptions of Selected Processed Foods Included in the Tables". Food Composition Tables for The Near East. Rome: Food and Agriculture Organization. 1982. ISBN   92-5-101277-6.
12. Weintz, Aurelia. "Shamsi Bread". Slow Food. Slow Food Foundation for Biodiversity. Retrieved 11 March 2018.
13. El-Behary, Hend (2015). "Al-Shamsi "an ancient" bread still baked in upper Egypt". Egypt Independent. Retrieved 11 March 2018.
14. Löll, Christiane (31 July 2003). "Ein Kuchen namens Hermann". Stern (in German). Retrieved 17 December 2012.
15. Enfield, Lizzie (30 November 2011). "A friendship cake called Herman". Word of Mouth Blog. The Guardian. Retrieved 6 December 2012.
16. Orr, Gillian (11 May 2012). "Home cooks revive a friendly Seventies fad to create a family tree of Herman cakes". The Independent. Retrieved 6 December 2012.
17. Clarkson, Janet (2013). Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence. Rowman & Littlefield Publishers. p. 1293. ISBN   978-1-4422-2715-6.
18. Cauvain, Stanley P.; Young, Linda S. (2009). The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications. DEStech Publications, Inc. p. 216. ISBN   9781932078992. Injera is the fermented pancake-like flatbread, which originated in Ethiopia.
19. Shinn, David (29 March 2004). Historical Dictionary of Ethiopia. Scarecrow Press. p. 198. ISBN   978-0-8108-6566-2.
20. Lyons, Diane; D' Andrea, A. Catherine (September 2003). "Griddles, Ovens, and Agricultural Origins: An Ethnoarchaeological Study of Bread Baking in Highland Ethiopia". American Anthropologist. 105 (3): 515–530. doi:10.1525/aa.2003.105.3.515. JSTOR   3566902.
21. Mekonnen, Yohannes (29 January 2013). Ethiopia: the Land, Its People, History and Culture. Yohannes Mekonnen. p. 362. ISBN   978-1-4823-1117-4.
22. "Kommißbrot" (PDF). Kleines Brotlexikon. Museum der Brotkultur, Ulm. Archived from the original (PDF) on 31 March 2012. Retrieved 1 September 2011.
23. Dictionary of German Bread Names, Bread Village
24. "Kommissbrot". Bread. German Food Guide. 2009. Archived from the original on 27 March 2012. Retrieved 1 September 2011.
25. "The culinary art and culture of 'Il-Ftira Maltija' has been recognized by UNESCO - The Malta Independent". www.independent.com.mt. Retrieved 2021-01-06.
26. Malta, Lovin (2017-01-21). "7 Ways To Use Maltese Bread That Will Have You Salivating". Lovin Malta. Retrieved 2021-01-06.
27. "Watch: The rising cost of bread and Malta's dying art - The Malta Independent". www.independent.com.mt. Retrieved 2021-01-06.
28. Mellish, K.X. (2014). How to Live in Denmark: A Humorous Guide for Foreigners and Their Danish Friends. Primedia E-launch LLC. ISBN   978-1-63315-290-8 . Retrieved February 7, 2015.
29. Sheraton, M. (2015). 1,000 Foods To Eat Before You Die: A Food Lover's Life List. Workman Publishing Company. p. 0. ISBN   978-0-7611-8306-8 . Retrieved February 7, 2015.
30. "Do Danes really eat rugbrød for at least one meal every day?". The Local .dk. Archived from the original on 13 August 2021. Retrieved 10 March 2023.