Is the white dough for making long loaf same as sourdough?

Answer 1

The basic and traditional French bread loaf is very simple

Flour, water, yeast and salt. That's it.

Sourdough is the use of wild yeast and lactobacillus bacteria that are found naturally. The lactobacillus feeds off the flour and creates an sour (acidic) enviroment and the wild yeast grows in acidic conditions.

French Bread (Baguette)
INGREDIENTS
6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
DIRECTIONS
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Answer 2

No. Sourdough bread dough has enzymes not found in white bread. It makes the "sour" taste.
However, white bread is not a bad substitute. It just won't taste quite the same.

Answer 3

If your going to make true sourdugh style bread, you first need what is termed a starter, which consists of flour, suar, yeast and water, mixed in a clean jar or plastic container, and allowed to work for 1-2 weeks, and each day you, mix a small amount of flour water and sugar to quote "feed" the sponge. ( 1/2 cup flour, 1/2 teaspoon sugar and 1/2 cup of warm water)

First take 2 cups of flour, a tablespoon of sugar, one packet of yeast and 2 cups of warm water, mix this and store it in either the jar or plastic container, keep it in a warm place for 2-3 days, then refrigerate until you are ready to use.

Then the day that you wish to make the bread you take one cup of the starter and mix it with 2 1/2 cups more flour, 1 tablespoon of veg oil or melted butter, a dash of salt and sugar, water and a small amount of yeast. (1/2 packet or 1/2 teaspoon)

Mix into a dough, let rise for 1 1/2 hours, punch down allow to rise again for 1 hour, then shape into a loaf, whether you want to make a free form or in a loaf pan, a touch of cornmeal on the pan to keep it from sticking.

I was a chef in Canada for 20 yrs, we made it in many places and I helped with creating the starter for other operations I was involved with.