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Though it’s complicated, time intensive and smelly to make, the sourdough loaf, once its made, is highly sought after. Its tart flavour goes wonderfully with a good, fontina cheese fondue, meat stew, or a good winter soup. A slice of bread topped by an oyster scooped from oyster bisque is tasty. Sourdough bread is perfection served with a drip of good, extra virgin olive oil and a sprinkling of fleur de sal, its sourness mixing sublimely with the oil’s sweetness and the salt’s pelagic taste.
No one actually knows who was the 1st chef to find out that milk and sugar left out for days and days could go into making a flavorful and tasty bread. It’s possible that sourdough, like so many other worthy things, traces its beginnings back to ancient Egypt. It was probably one of those contented culinary accidents that humanity would be poorer for had it not occurred.
Sour Dough Bread gets its singular taste from the lactic acid from the lactobacillus cultures found from the sour milk that helps leaven it. Academics have written articles on the convoluted chemistry that goes into making a perfect loaf.
The way sourdough bread was made was the dominant way to make bread until the Middle ages, when bread started to be leavened with barm, then with yeast. Barm is the froth skimmed from the apex of beer during its fermentation process. That this too was found to help bread to rise was potentially also a very happy accident. Folk still use barm to make bread rolls.
But the replacement of culture was not enough to cause the sourdough loaf to be deserted altogether, tricky as it is to make. Many bread lovers claim the best tasting, and by some accounts, sourest, sourdough loaves can be acquired in San Francisco. The practice of making wonderful sourdough commenced during the 1849 Gold Run in that part of the state. For prospectors, men largely without ladies, it was simpler to keep sourdough starter than baker’s yeast. Sourdough baking in the San Francisco area, indeed, has been going on uninterrupted since 1849.
The sourdough loaf is here to stay, and good for all food lovers everywhere!
Rick Welton is always hunting for the best sour dough bread recipe. That is because the best recipe makes the most delicious sourdough loaf!
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