Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a more sour taste and better inherent keeping qualities than bread made with baker's yeast, due to the lactic acid produced by the lactobacilli.

Traditional Maltese bread was commonly baked using the sourdough method or indeed the mother dough method, but modern bakery techniques on the island seem to prefer newer production methods in order to attain consistency and higher production yields and so it's getting harder and harder to find good quality Sourdough Maltese bread unless of course you make it yourself.

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a more sour taste and better inherent keeping qualities than bread made with baker's yeast, due to the lactic acid produced by the lactobacilli.

Traditional Maltese bread was commonly baked using the sourdough method or indeed the mother dough method, but modern bakery techniques on the island seem to prefer newer production methods in order to attain consistency and higher production yields and so it's getting harder and harder to find good quality Sourdough Maltese bread unless of course you make it yourself.