Sourdough

sourdough.jpg

Last week my neighbor gifted me with sourdough starter.  Now I make sourdough pancakes, waffles, bread, and bisquits. They taste so good, and sourdough, like yogurt, is good for the gut. The sourdough yeasties are in the air, especially around the San Francisco Bay and here in the Pacific Northwest.  Oldtimers living in log cabins in these parts are called “Sourdoughs”.

That is it. That is all I know on the subject, though I do know how to keep the starter going. I also know how to lose a sourdough starter, which I have done several times in my 50 years. But not this time! I plan to keep this starter forever and give it to my grandchildren!

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1 Comment

Filed under Cooking

One response to “Sourdough

  1. kamallarosekaur

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

    Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread. Sourdough bread has a distinctively tangy or sour taste (hence its name), due mainly to the lactic acid and acetic acid produced by the lactobacilli.

    Sourdough bread is made by using a small amount (20-25%) of “starter” dough (sometimes known as “the mother sponge”), which contains the yeast culture, and mixing it with new flour and water. Part of this resulting dough is then saved to use as the starter for the next batch. As long as the starter dough is fed flour and water daily, the sourdough mixture can stay in room temperature indefinitely and remain healthy and usable. It is not uncommon for a baker’s starter dough to have years of history, from many hundreds of previous batches. As a result each bakery’s sourdough has a distinct taste. The combination of starter, yeast culture and air temperature, humidity, and elevation also makes each batch of sourdough different.

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