Sour dough bread

Sourdough rises with a living culture of wild yeasts and lactic-acid bacteria rather than relying solely on baker’s yeast. The fermentation gives it a tangy flavour and a chewy crumb.

The crust should be well browned and firm, and the loaf should sound hollow when tapped underneath. For a more reliable check, the centre should reach about 96–99 °C; cool it on a rack before slicing so the crumb can set.

Keep it cut-side down on a board or in a paper bag at room temperature; a sealed plastic bag softens the crust. For longer storage, slice and freeze it, then toast slices straight from frozen.

Yes. Slice the cooled loaf, pack the slices airtight and freeze them; they keep their texture better than a whole loaf that you repeatedly thaw and refreeze. Toast slices from frozen or thaw them at room temperature.

Its tangy flavour works especially well with salted butter, mature cheese, soup and smoked fish. Thick slices also make good avocado toast or sturdy sandwiches.

Yes: slightly stale slices are ideal because they soak up the egg-and-milk mixture without falling apart. Dip briefly, then fry in butter over a medium heat until golden on both sides and cooked through.

No: sourdough made with wheat, rye or barley contains gluten. Long fermentation does not make it safe for someone who must avoid gluten; choose bread made from gluten-free ingredients if needed.

A typical slice weighing about 40 g provides 3.5 g of protein. The amount changes with the flour and recipe.