Long before the days of neatly packaged yeast, bread-making was an art steeped in tradition. Bakers relied on the marvels of natural fermentation to leaven their bread.

Into a mixture of flour and water the unseen guests of the air are welcomed – wild yeast and friendly bacteria. This magical mingling gave birth to what we now know as a sourdough starter, a living culture brimming with life and flavor.

Bakers nurtured this starter, allowing it to ferment and develop over days. As it bubbled, the wild yeast worked its magic, feasting on sugars and exhaling bubbles of carbon dioxide. These tiny bubbles, trapped within the dough, transformed it into a light and airy masterpiece.

But it wasn't just yeast at play. Lactobacilli bacteria lent their touch to the mix, imparting a delightful tang to the bread's flavor. 

Though manufactured yeast has since taken center stage in modern breadmaking, sourdough remains a beloved and enduring tradition.