Although most of the time it does produce a tangy or sour taste mainly because of the components of a sourdough starter but the tangy taste can be altered when it reaches the main baking procedure.
The first step to be a sourdough baker, you must first create a starter. A starter is a batter that you will keep in your fridge for some time. The starter that you will make will be mixed into a dough and it will cause the bread to rise.
Most people think that their sourdough starter is alive. Actually, that can be the considered since a starter is a batter filled with yeast and bacteria. It contains a lactobacillus culture in symbiotic combination with the yeast. It is actually a form of leavening for bread. Because it is a cultured yeast, it is a natural leavening process.
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 processes, refreshment ratios and rest times, culture and air temperature, humidity, and elevation also makes each batch of sourdough different.
Now to make the sourdough bread, you need to blend the starter with flour to make the dough. You can make different kinds of bread, pancakes and pastries using sourdough.