sourdough bread
Bread leavened with a naturally fermented starter (wild yeast and bacteria) instead of commercial yeast, giving it a tangy flavor and a chewy crumb with a thick, crackly crust. A common bread to serve alongside a rich soup or chowder, since its sturdy crust and tang stand up well next to a creamy dish.
Buying guidance
A crusty, artisan-style loaf from a bakery counter has more of the characteristic tang and chew than a soft, mass-market "sourdough" loaf, which is often milder and closer to regular sandwich bread despite the name.
Substitutions
- A crusty French or Italian loaf -- similar sturdy crust and chew, without the tang.
- Any rustic, crusty bread on hand -- close enough for serving alongside soup.
- Crackers or a dinner roll -- much less substantial, but fills the same "something to eat with the soup" role in a pinch.
Tips & common mistakes
Slicing it while still warm from the oven or bakery bag can compress its open, chewy crumb -- letting it cool a bit first gives cleaner slices.
Storage
Best eaten within a day or two at room temperature, cut side down or in a paper bag rather than sealed plastic, which softens the crust. Freezes well, whole or sliced, for longer storage.