To provide a new method for producing a sour dough without equiring a prefermentaition process and addition of aicd by adding a specified acid producing compd. into a sour dough containing an acid-susceptible compd. before fermentation and then fermenting the dough.

An unfermented sour dough is prepared form (A) an acid- susceptible compd. (preferably bread yeast or enzyme such as amylase), (B) an acid producing compd. which does not inhibit the component (A) in the sour dough but adds sour taste to the sour dough or a roasted product of the sour dough, and other sour dough components. The obtd. sour dough is fermented. The component (B) preferably produces <10% of the acid before the sour dough is roasted. The component (B) is preferably added by 0.1 to 2.5wt.% of the weight of wheat flour into the unfermented dough. As for the component (B), aluminum sodium phosphate and gluco-δ-lactone are preferable. As for other sour dough components, for example, wheat flour, water, salt, fat, sugar and gluten are used.