Sour dough bread is made by mixing lactobacillus in the dough and keeping it for raising. Sour dough bread is relatively chewy and sour in taste as compared to the normal bread. In sour dough bread 20-25% is starter or sour dough and remaining is the new flour. The flour mixture is then mixed with water to make a new batch of sour dough. Sour dough bread has a tangy taste with crispy outer crust and soft from inside. Sour dough bread can be eaten in breakfast.