Welcome to Anagrammer Crossword Genius! Keep reading below to see if sourdough is an answer to any crossword puzzle or word game (Scrabble, Words With Friends etc). Scroll down to see all the info we have compiled on sourdough.
sourdough
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The answer SOURDOUGH has 26 possible clue(s) in existing crosswords.
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The word SOURDOUGH is VALID in some board games. Check SOURDOUGH in word games in Scrabble, Words With Friends, see scores, anagrams etc.
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Definitions of sourdough in various dictionaries:
noun - a leaven of dough in which fermentation is active
noun - a settler or prospector (especially in western United States or northwest Canada and Alaska)
Sour fermented dough used as leaven in making bread.
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Keep reading for additional results and analysis below.
| Possible Jeopardy Clues |
|---|
| Trail cooks couldn't carry eggs & milk, so they used starter to make this type of biscuit called a "hot rock" |
| Boudin uses this tangy bread associated with San Francisco to make a bread bowl for soup |
| In 1849 the Boudin family found the San Francisco air helped give their French bread a new taste & got into making this variety |
| An Alaskan town bears the name of this type of bread, a staple of miners during the Gold Rush |
| An old prospector, or the type of bread he might eat |
| This bread made with a "starter" got its start among old-time prospectors |
| The lactobacillus bacterium is pivotal to making this bread whose fermentation process decreases its gluten content |
| A starter containing lactic acid bacteria is used to induce fermentation when making this tangy bread |
| This word refers to both a type of bread & the starter used to make it, which is mostly flour & water |
| The San Francisco Bay Area's Acme Bread Company puts a checkerboard crust on rounds of this tangy bread |
| Sourdough description |
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| Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most breads made with baker's yeast and better inherent keeping qualities than other breads, due to the lactic acid produced by the lactobacilli. |