a leaven of dough in which fermentation is active; used by pioneers for making bread
a settler or prospector (especially in western United States or northwest Canada and Alaska)
Dough, leavened with yeast and lactobacteria that produce acids giving a sour taste.
An old-timer, especially in Alaska. From the distinctive pouches of bread starter worn on a belt or around the neck by experienced prospectors during the Klondike Gold Rush.
A permanent resident of the territory. Someone who has lived in the Yukon during all four seasons.
Describing something made from dough that was leavened with yeast and lactobacteria that produce acids giving a sour taste.
Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts. In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.
The numerical value of sourdough in Chaldean Numerology is: 7
The numerical value of sourdough in Pythagorean Numerology is: 2
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Translations for sourdough
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