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Sourdough is a dough containing a Lactobacillus culture in symbiotic combination with yeasts. It is one of the principal means of biological leavening in bread baking, the others using cultivated forms of yeast.It is important in baking rye-based breads, where yeast does not produce comparable results.read made from 100 percent rye flour, which is very popular in the northern half of Europe, is usually leavened with sourdough. Baker's yeast is not useful as a leavening agent for rye bread, as rye does not contain enough gluten.
The taste of sourdough can be simulated by adding other acidic components to the bread dough. Practically speaking, the only way to tell the difference is if you have the experience of a refined palate that you recognize the taste difference.Ah, but here's the tricky part.p vote 10 down vote accepted. There isn't really a test, per se, to tell if a bread is a real sourdough or not. Without getting overly technical, the tangy sour is created by a lactobacillus (bacteria) culture feeding on the byproducts of the yeast used to make the dough rise.