Sourdough Starter
Also known as: sourdough culture
Sourdough starter is a traditional live fermentation culture used in baking. The fermentation reduces phytate content and may improve digestibility and lower the glycemic response of the resulting bread.
What it is
A live fermented culture of flour and water containing wild yeasts (e.g., Saccharomyces, Candida) and lactic acid bacteria.
Leavens bread and contributes flavor, texture, and partial pre-digestion of gluten and phytates.
What regulators actually say
"Sourdough fermentation reduces phytate content and improves mineral bioavailability"
"Bread, white, commercially prepared — USDA reference"
Regulatory status
United States — FDA
Traditional food ingredient, no specific regulation
European Union — EFSA
Traditional food ingredient
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