6 Types of Sourdough Breads And What Makes Them Different
Image Credit: Unsplash

Breads are fulfilling and extremely delicious when paired with a delectable curry or a salsa. Let's just say that bread simply makes any ordinary dish taste like an absolute treat. One of the most resplendent varieties of bread is the sourdough bread. Most of the contemporary bread recipes that are in use have evolved from the original recipes that were used to bake bread back in ancient times. 

Video Credits: YouTube

However, sourdough, as we know it today, is very similar to ancient Egyptian bread that was made in that geographical area hundreds of years ago. The best part about this kind of bread is that it can be made from any type of flour, which is quite rare while making bread. This is also the very factor that contributes towards having various varieties of sourdough bread. Here are some of the most interesting types of sourdough breads.

Image Credits: Unsplash

* Classic White Sourdough 

White sourdough bread is a classic and the standard bread that one can find in a lot of restaurants as well as bakeries. It is also the perfect bread to make at home since it's easy to use and doesn't require any lesser-known ingredients to be baked at home. The only thing that one would need is an active starter that can help in instigating the yeast reaction in the dough. It is also quite easy to handle and produces very soft and minimally sour bread that has many air pockets.

* Chocolate Sourdough 

Chocolate sourdough bread is a very interesting type of bread that is a beautiful fusion of chocolate and sour bread. It is an excellent ingredient to use when one is trying to make a dessert that is sweet yet has other types of flavours as well. The only difference between the ingredients is the use of cocoa powder to give richness and sweetness to this bread. Otherwise, the bread is pretty much like the classic white sourdough in terms of the usage of ingredients.

Image Credits: Unsplash

* Maori Potato Bread

The maori potato bread is also called the retina paraoa bread in many parts of the world. This bread is native to New Zealand and comes under the category of sourdough bread. The bread gets its name because of the use of fermented potatoes that are mixed with flour to make this bread. This bread takes a lot of time to bake compared to other brands on the list. However, it is popular because of its fluffy texture and the fact that it's extremely fulfilling on its own.

* Spelt Sourdough Bread

Spelt is a type of grain that is not used a lot in the current age but was very popular in ancient civilisation. Because of its potential health benefits, it has been re-introduced, and people are now using this grain to make a special variety of sourdough bread. This bread is very low in gluten, which is the very reason why it cannot hold its shape firmly. One will have to use an additional flour to give this bread a proper shape. Also, one has to take extreme care of water percentage as this bread requires less water as compared to others.

* Coppia Ferrarese Bread

Coppia Ferrarese gets its name from its place of origin. The bread, which is native to Italy, is only baked in coppia and is a part of the intrinsic culture of the people of that place. The recipe for this sourdough bread is very strict, and one has to strictly adhere to all the ingredients in the prescribed quantities only. It is made by mixing flour, water, salt, malt, olive oil, and lard. After making a dough from all these ingredients, small portions of dough are shaped into twists and then connected in the central part. This helps in making a twisted hornlike shape. 

Image Credits: Unsplash

* Maltese Sourdough Bread

Maltese sourdough bread is extremely countryside in its essence. It is a part of the culinary tradition of a lot of European villages even to this date. Many people also like to call this bread the hobz malti. The bread is often served as a starter to the guests and is served with something on the side. The typical shape of this bread is round. It is extremely dark in colour and has a crunchy outer. The right way to make this bread is to put it in the wood fire oven and let it roast properly.