A leaven composed of tangy fermented dough, originating from ancient times and not introduced to the Western hemisphere until Columbus’s era, has become closely linked to the United States. This association stems from the adventurous prospectors who transported their sourdough starters to Alaska during the turn of the century, affectionately known as “sourdoughs.” Once established, the starter exhibits self-sustaining qualities when diligently nurtured and can be obtained commercially or created at home. The renowned San Francisco bread has propelled sourdough into a ubiquitous term across American households.