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Sourdough history

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Sourdough bread has a long and rich history that dates back thousands of years. The process of making sourdough bread involves the use of a “sourdough starter,” which is a mixture of flour and water that is left to ferment and produce natural yeasts. These natural yeasts, along with bacteria called lactobacilli, help to leaven the bread and give it its characteristic tangy flavor.

Sourdough bread is believed to have originated in ancient Egypt, where it was made using a mixture of flour and water that was left to ferment in the sun. From there, it spread to other parts of the world, including Greece, Rome, and Europe, where it became a staple food. Sourdough bread was especially popular during the California Gold Rush, when bakers used sourdough starters to make bread for miners and other settlers.

Today, sourdough bread is enjoyed all over the world and is considered a traditional and artisanal food. It is made using a variety of different flours, including wheat, rye, and spelt, and can be baked in a variety of shapes and sizes. Sourdough bread is known for its distinctive flavor and texture, and it is often considered to be more nutritious and easier to digest than bread made with commercial yeast.

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