“Sourdough” is everywhere in Thailand now, from cafés and bakeries to the bread shelf at convenience stores. But what exactly is sourdough, why does it cost more than ordinary bread, and how is it different? Here is the answer from someone who bakes it every day in the Del & Dia kitchen in Ao Nang, Krabi.
What is sourdough?
Sourdough is bread that rises with a natural starter instead of the packet yeast sold in shops.
A starter is simply flour and water, fermented until wild yeast and lactic acid bacteria live in it together. It has to be “fed” with fresh flour and water regularly. A healthy starter makes the dough rise and gives sourdough its gentle tang. That is where the “sour” in sourdough comes from.
At Del & Dia we have looked after our natural starter for more than two years. To learn how it works, read What is a natural starter?
How is sourdough different from ordinary bread?
| Sourdough | Ordinary bread | |
|---|---|---|
| What makes it rise | Natural starter | Commercial yeast |
| Fermentation | Long, guided by the dough | Short and fast |
| Aroma and flavour | Fragrant, gently tangy, deeper flavour | Sweet, soft, milder flavour |
| Texture | Crisp crust, chewy crumb with open holes | Soft and fluffy, thin crust |
| Main ingredients | Flour, water, salt and starter | Often with added sugar, fat or improvers |
The biggest difference is time. Yeasted bread can be made in a few hours, but sourdough waits for the natural starter to do its work. That longer fermentation creates sourdough’s more complex flavour, and it is the main reason real sourdough costs more.
Why does sourdough take so long?
Sourdough is not just about counting hours. We watch the starter, the dough, the temperature and the fermentation to decide when the dough is ready for the next step:
- Feed the starter so it is ready to use
- Mix flour, water, salt and starter
- Fold and ferment to build structure
- Shape the loaf
- Proof so it rises again
- Score the top
- Bake for a crisp crust and a perfectly baked crumb
Krabi is hot and humid, so dough ferments at a different pace every day. Every step means watching the real dough. It takes more time and care, but this is how we want to make our bread.
How to tell if sourdough is real
Bread sold as “sourdough” comes in many forms. Some use only a natural starter, some add commercial yeast to speed things up, and some add sour flavouring. A few simple checks:
- Read the ingredients. If “yeast” is listed, it may be sourdough made with commercial yeast.
- Look at the crust and crumb. Long-fermented sourdough usually has a darker, crisp crust and an uneven, open crumb.
- Ask the baker. Most bakers who make their own are happy to tell you how they keep their starter.
Is sourdough healthy?
People ask this a lot. Sourdough is still bread, and I don’t want anyone buying it as if it were medicine. We make sourdough because we love the flavour, aroma and texture that long fermentation brings. If you have a health condition such as diabetes or gluten intolerance, please talk to your doctor or a nutritionist first. Sourdough is made from wheat flour and contains gluten. If you have dietary restrictions, message us about ingredients before ordering.
Sourdough from Sourdough Thailand
We bake two halal sourdough loaves at Del & Dia in Ao Nang and deliver across Thailand:
- Signature: classic flavour, fragrant, soft and chewy. Ideal if you are new to sourdough.
- Whole Wheat: made with whole wheat flour for a richer aroma and a distinctive texture and flavour (compare them in Sourdough vs whole wheat).
Not sure what to eat it with? Try these easy ideas.
