I had been eagerly awaiting Sourdough Bread’s holiday because it had been a long time since my father and I baked bread together.  I thought it would be fun to make the starter, catch bacteria, and make our bread together.  Alas, my parents decided to take a vacation on some of the most involved and exciting food holidays.  With out my dad, the task of making a sourdough seemed to fall flat in my mind [pun intended? who knows] Instead I bought a brand of sourdough from my youth.

Ecce Panis- they make great bread, and we used to have it a lot with dinner.  It was nostalgic and delicious.  I have been wanting to eat a loaf of bread and dip it in olive oil for some time now.  So I did just that…. I also toasted some with butter.  It was a fantastic carb day!

The first Sourdough Breads resulted from yeasts that live naturally on grain.  This bacteria caused a natural sour flavour to occur while the bread set before baking.  The natural yeasts in a sourdough starter are strains of a yeast family whose scientific name is Sacchraromyces exiges. They are of the same family of yeast as commercial bakers’ yeast, whose scientific name is Saccharomyces cerrivasae.  In a sourdough starter, you leave the yeast and water out to catch bacteria in the air, and allow them to grow before making the bread.  This bacteria is called Lactobacillus, a friendly bacteria.  A rod-shaped bacteria that can convert simple sugars into lactic and other acids.  – As the wild yeast eats the natural sugars, they convert them into lactic acid which produces the sour flavor.  They also produce alcohol and carbon dioxide which cause thew bread to rise.

Sourdough is the oldest form of leavened bread.  Ancient Egyptian civilization produced and consumed sourdough bread.  It was discovered on accident, obviously through fermentation.  Since sourdough is reliant on catching airborne bacteria, depending on your location, the taste of the Sourdough will vary.  One famous Sourdough starter comes from San Fransisco dung the Gold Rush days.  (A starter is usually saved for long period of time, and all the dough you make comes from the same starter.  They can be years and years old, and even passed down in some families.)  The great starter from San Fransisco comes from the Boudin family who have been making their Sourdough since 1849.  it even was saved during the great earthquake of 1906.