Tag: Starter

Traditionally, sourdough is made from a simple combination of flour, water, and salt, with a fermented starter acting as the leavening agent. This means that at its core, you can eat sourdough bread as a vegan, as it contains no animal products. However, modern variations and store-bought versions require careful label scrutiny.

Archaeological evidence suggests that humans have been enjoying soup for millennia, with early versions dating back to 20,000 BC. But does this long history define its modern-day role? We explore the factors that determine whether **is soup a meal or an appetizer** in today's varied dining landscape, from cultural norms to composition.

While some sourdough bread can be made with refined white flour, the slow fermentation process makes it fundamentally different from commercially produced plain white bread. Sourdough relies on a natural starter, not commercial yeast, which impacts its flavor, texture, and nutritional profile.

Approximately 5,000 years ago, ancient civilizations discovered the magic of natural fermentation by accident, beginning the long and storied history of bread baking. This millennia-old tradition begs the modern question: is sourdough bread simple or complex?

Historically, ancient Greeks were among the first to offer small portions of food like olives and cheese before a feast to stimulate the appetite. Today, the term for what is a pre-meal snack called varies widely, with 'appetizer' and 'hors d'oeuvre' being two of the most common, but numerous other names exist depending on the dining context and cuisine.

Approximately 1% of the global population has celiac disease, making the question 'Does starter have gluten?' critical for safe baking. The presence of gluten depends entirely on the type of flour used to create and feed the living culture.

While traditional sourdough is made with wheat and is not gluten-free, a thriving market for alternative recipes and products proves that **you can get wheat free sourdough bread**. This guide explains how to enjoy the tangy flavor and gut-health benefits of sourdough without any wheat, whether you prefer to bake it at home or buy it ready-made.