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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.
Some recipes have starter and yeast in the recipe, which is not the traditional way. I have found that sourdough takes longer to rise and the creation of starter is an ongoing process. The bread tastes better as time goes on with the aging of the starter.n an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl. Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.