Lots of Americans seem to have concluded that kneading dough might settle their quarantine jitters.
Bread baking is taking off, and shoppers are clearing grocery store shelves of yeast. Some are growing sourdough starters — the living, microbial goop that helps leaven bread and delivers a characteristic tangy flavor. But what exactly are these two bread ingredients? And if both lighten dough, why do some recipes require yeast and a sourdough starter?
