Sourdough bread is made from the naturally occurring bacteria and yeast in wheat, barley or rye flour. The standard bread is made using commercial yeast which reacts with gluten to produce carbon dioxide which rises the dough. When making sourdough bread, there are three requirements, sourdough starter which is basically water and flour, as well as salt. The starter contains bacteria and yeast growing inside a dough made of water and choice flour (Hüttner et al., 2010). Lactic acid is produced by the bacteria and it ferments and raises the dough. One does not need to add yeast, milk, sweeteners or even oils. It is so natural. The lactic acid also gives sourdough bread its distinctive sour flavor.
Mushrooms are cherished as a form of delicious food in most cultures, predominantly for their distinct texture and aroma in addition to their medicinal purposes (Yap et al., 2013). Nutritive significance of these foods plays a significant part in human wellbeing. They are good sources of crude protein and fiber. They also contain low calories, fats and good vitamins and many have multi-useful medical properties. Mushrooms are among the few foods that naturally contain vitamin D and also are unique as they are not fortified food sources (Vaz et al., 2011). They are cholesterol-free, low in calories and low in sodium. They are good both as efficient foods and as a source of bioactive elements as they provide a range of secondary metabolites, including polyketides, phenolic compounds, steroids and terpenes.