Sourdough Bread

Sourdough bread is a type of bread that is naturally leavened using a wild yeast and bacteria culture, called Sourdough Starter, instead of using commercial yeast.
The starter is a mixture of flour and water that is fermented over time to cultivate wild yeast and lactic acid bacteria. This starter is what helps the dough to rise.
It takes several days to develop a mature starter, which can be kept alive indefinitely with regular feedings of flour and water.

Traditionally, sourdough is made using wheat flour, but rye or a mixture of different flours can also be used.
Rye flour is commonly used in sourdough starters due to its higher nutrient content.

In DeHotti Farm, the lady of the farm is responsible for making sourdough breads. And she is really good at it.
She allows the dough to rest and rise again for a few hours with multiple intervales of stretch and fold.
The "stretch and fold" technique is a popular method used in bread making, particularly for high-hydration doughs like sourdough. It helps to develop the dough's gluten structure without the need for kneading, resulting in a bread with a light, airy crumb and a chewy texture.
She finally refrigerates it for a longer period to develop a deeper flavor. This process is called Proofing.