Sourdough Bread
Bread made by the fermentation of dough using naturally occurring lactobacilli and yeasts. Its tangy flavor is very popular.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Sourdough is one of the oldest forms of leavened bread, with evidence suggesting its existence as far back as ancient Egypt. The process relies on naturally occurring wild yeasts and bacteria, predating the use of commercial yeast. Its revival and artisanal focus gained traction in the late 20th century, particularly in San Francisco during the Gold Rush era, solidifying its modern image as a handcrafted, flavorful bread.
Sourdough has a strong cultural association with artisan baking, traditional methods, and a connection to the past. It represents a commitment to quality ingredients, time-honored techniques, and a slower, more deliberate approach to food production. It’s also tied to the culture of San Francisco.
Artisan Movement
Sourdough is a cornerstone of the artisan bread movement, emphasizing handcrafted techniques, high-quality ingredients, and a focus on flavor development over mass production. It connects to the ideals of small-scale, local food production and a return to traditional methods.
San Francisco Tradition
San Francisco sourdough is a recognized regional specialty, distinguished by its unique flavor profile attributed to the local microbial ecosystem. It has become a symbol of the city's culinary heritage and a popular tourist attraction.
Starter as Heirloom
Many bakers treat their sourdough starter as a living heirloom, passed down through generations or carefully cultivated over years. The starter represents a connection to the past and a commitment to maintaining a living culture that contributes to the bread's unique flavor.
The primary flavor profile of sourdough is characterized by its tangy, sour taste, ranging from mild to intensely acidic. This is complemented by wheaty, nutty undertones and a complex aroma developed during fermentation.
The characteristic sourness comes from the lactic and acetic acids produced by the bacteria in the sourdough starter. Lactic acid contributes a mild tang, while acetic acid provides a sharper, more vinegary flavor. The specific strains of bacteria and yeast in the starter, the fermentation temperature, and the fermentation time all influence the intensity and nuances of the sourness. The bread's crumb contributes to its flavor through the development of complex carbohydrates, which are affected by fermentation. Nutty and wheaty flavor profiles depend upon the flour used.
Starter Health
Keep your sourdough starter healthy by feeding it regularly (typically equal parts flour and water) and maintaining it at the optimal temperature (around 70-75°F or 21-24°C). Discarding a portion of the starter before feeding helps control its growth and prevents excessive acidity.
Fermentation Control
Control the fermentation time and temperature to influence the sourness of the bread. Longer fermentation times and warmer temperatures generally result in a more sour flavor. Cold fermentation (retarding the dough in the refrigerator) slows down the fermentation process and develops more complex flavors.
Shaping and Scoring
Proper shaping of the dough is essential for achieving a good crust and crumb structure. Scoring the bread before baking allows it to expand properly in the oven and creates a visually appealing design. A sharp lame or knife is crucial for clean scoring.
Oven Spring
Creating steam in the oven during the initial baking phase is crucial for achieving oven spring, which results in a light and airy crumb. You can achieve this by placing a tray of hot water in the oven or using a Dutch oven.
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