Sourdough Bread Making is the traditional technique of leavening bread using a starter culture of naturally occurring wild yeast and lactobacillus bacteria, rather than commercially cultivated yeast. In addition to leavening the dough, the fermentation carried out by this starter produces lactic acid, which gives sourdough bread its distinctive sour taste and improves how well the finished loaf keeps.
Facts
Origin Period, From (Year)Sourced to the subject's own account Origin RegionSourced to the subject's own accountFertile Crescent and ancient Egypt, where sourdough fermentation likely originated alongside the origin of agriculture; the oldest confirmed sourdough bread remains were excavated in Switzerland. 1 Connections
Associated With
Sourdough leavening is one traditional method within the broader craft of bread baking.
Expressed By
Source Rewena Bread (Wikipedia)
Uses Ingredient
Wheat, Ingredients Wheat flour is the traditional base grain for sourdough bread.
Sources
1. Sourdough (Wikipedia)
WikipediaHistory section, second paragraph, quoting the Encyclopedia of Food MicrobiologyQuote, History section, second paragraph, quoting the Encyclopedia of Food Microbiology
One of the oldest sourdough breads dates from 3700 BC and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier"
Rewena Bread (Wikipedia)
Expressed By: Rewena Bread, Wikipedia category: Category:Sourdough breadsView the Source Reader Challenges (0)
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