I was making naans for a party the other day. After making about 30 or so, I got fed up and bunged the rest of the dough in a bread tin. When it rose fully, I baked it like normal bread. The result was a deliciously, soft, sour dough bread! I have been trying to make a decent sour dough bread for a long time, without much success. The culture always eluded me, even when I used the San Francisco starter packet. If anyone is interested, I used this recipe; Naan Bread

See the bread; http://www.flickr.com/photos/mamta1/?saved=1

I hate to rain on your parade, Mamta, but if you started with just yeast, it ain't sourdough, unless while in storage, it accumulated lactobacillus bacteria.

Sourdough uses a starter culture comprising many different ?organisms, yeasts and bacteria. Its the bacteria which gives the dough and bread a sourish taste, from lactic acid.

http://en.wikipedia.org/wiki/Sourdough

"I hate to rain on your parade, Mamta" LOL! I love it, haven?t heard this saying for a while! You rain away Lapis, you are most welcome :-).

The naan dough has a good amount of natural yoghurt in it. Traditionally, people in India do not use yeast, they just let the yoghurt and heat do the job. So yes, it does have lactobacilli.

Mamta

if you put live yoghurt in your mix, I'm sure that would qualify as a sough dough. You are correct, I was not. :?)