Sourdough Bread and Starter

Photo Credit: The Southern Lady Cooks

Making sourdough bread can be quite the process but this sour dough bread recipe will walk with you while getting it together. To make sourdough bread is a two day process since the dough must sit for at least 24 hours to let the dough rise properly. As you will notice to make sourdough bread is not what you think since making breads can be done in less than 3 hours since the dough does not need very long to rise. Judy and her sour dough recipe can be long and hard but if you

take the time to make it you will be pleased with the satisfying result. This bread makes an excellent bowl for soups and chili to be added to it and you can then eat your bowl Kids will love the idea of not having to wash any dishes, as will you but their real love comes when you tell

them that the bowl is part of the meal.

Sourdough bread is made by the fermentation of dough using yeast and lactobacilli that is naturally occurring. It has a mildly sour taste to it that is not present in regular bread that is made with baker’s yeast and it keeps a lot longer than regular or artisan breads we are used to. This is due to the naturally occurring lactobacilli and yeast. The origin of making bread is so old that everything said about them can be pure speculation and guessing. One of the oldest sourdough breads dates from 3700 BCE and was found in archeological sites in Switzerland, but the origin of sourdough fermentation most probably relates to the origin of agriculture in the Fertile Crescent millennia earlier. Early bread making relied on the use of sourdough as the leavening agent for most of our human history. The current use of baker's yeast as the leavening agent dates back less than 150 years so in essence it is a baby compared to grandfather sourdough.

Bread made from 100 percent rye flour and very popular in the northern half of Europe is usually leavened with sourdough. The make up of rye bread is primarily based on the starch that is in the flour. In the most southern parts of Europe where the baguette and even Italian panettone were originally made with wheat flour and rye flour the addition as the sourdough as the leavening agent has become less popular. It has been replaced by the faster-growing baker's yeast and

sometimes supplemented with longer fermentation rests to allow for some bacterial activity to build flavor as in this recipe from Judy.

French and Italian bakers brought sourdough techniques to parts of Northern California during the California Gold Rush, 1848-55, and it remains a part of the culture of San Francisco to this very day. The nickname Sourdough Sam the mascot of the San Francisco 49ers football team is a direct link to those early days.Thanks to Judy of The Southern Lady Cooks Blog for this yummy Sourdough Bread and Starter recipe. Bon apetit.**

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