"sourdough" news and stories

Happy National Sourdough Bread Day!

Ever wonder how sourdough bread achieves that unique tangy aftertaste? The secret to its tasty mouthfeel is the bread's use of yeast starter as a leavener. The mixture of flour and water develops its own yeast colony, creating a more complex depth of flavor.

For a detailed, step-by-step recipe, we suggest Emeril Lagasse's Basic Sourdough Bread Recipe. Not only is sourdough savory enough to be devoured on its own fresh out of the oven, but it also works well beyond sandwiches -- we recommend Asparagus Bread Pudding, Marsala Turkey Stuffing, Tapenade Croutons to top springy salads, or using sourdough as the firm base for Baked French Toast with Blueberries.

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Have you ever had a great loaf of bread and wondered how it got that delicious flavor? More than likely, it was because the baker used a starter. A starter, or levain, is a mixture of water and flour that has developed its own yeast colony. When you use a starter, it is either the only or the main source of yeast in the bread, and using it lends a couple of really great qualities to the final product.

First of all, the bread will taste better. Bread made with starter will have a complexity of flavor, as well as a beautiful aroma. The bread will also have a longer shelf life. The organic acids that result from fermentation lower the pH of the bread, which slows down the staling process and discourages mold growth.

If you bake bread at home, I encourage you to use your own starter. You could get some from a friend, or maybe your local artisan bakery if you're lucky. There is another option, though: you could make your own starter from scratch. All you have to do is mix water and flour together. Then you have to feed it by adding water and flour on a regular basis in order to get the nascent yeast population to grow. This can be a little involving, but if you're serious about baking your own bread then this could be the next step in your evolution as a baker. Sourdough Home offers a very good explanation of how to start a starter and in quantities good for home use.

Here are a few tips before you get started. Organic flour probably has more yeast left in it than processed flour, so that's recommended. Use regular tap water. If you don't have any experience with preferments or starters, then you may want to do some more research. As Sourdough Home points out, it's a good idea that you know what a proper starter looks and smells like to have a successful one yourself. I suggest doing some reading and visiting your local artisan bakery to see if they'll help you out. Bakers tend to be good about sharing knowledge, so you have a pretty good chance of getting a few pointers, at least. Hopefully, you're on the road to having your very own starter, and a lifetime of great bread!

Today's featured image is a gorgeous, half sliced loaf of homemade whole wheat sourdough bread. Being the sucker for bread that I am, this image makes me wish I could catapult myself through my computer screen and land next to this loaf. Sad that we haven't discovered a way to make that happen yet. If you want a little history on this particular loaf of bread, check out Jenn's blog entry about it. Apparently she's discovered a recipe that uses all whole wheat flour to excellent results.

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