We're not ashamed to admit that our first memory of sourdough was the "San Francisco Sandwich" that the Hardee's fast food chain carried for a while back in the '90's. It's hard to remember what it was that day that caused us to deviate from our usual cheeseburger on its pillowy bun, but we'll never forget that first surprising bite of sour.
It makes us laugh to look back at what was most certainly a completely artificial mimicry of real sourdough. Regardless, it opened us up to the idea that bread could be something more than a convenient vehicle for burgers and cold cuts.
Ok, we shared our first memory of sourdough. Now we'd love to hear yours!
Over the next few weeks, we'd like to share some recipes, stories, and interesting factoids we've gathered over the years of our love affair with sourdough. Coming up this afternoon, we'll talk about how you can make your very own sourdough at home.
Whether you're already a fan of sourdough or have always been curious, we hope you'll discover something new and chime in with your own stories and questions!
(Image Credit: Boudin Bakery, San Francisco)
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Comments (6)
Can anyone shed any light on how to get a good strong "sour" taste in home made (preferably no-knead) bread? I've done some reading and from what i understand sourdough starter just means that you started it yourself from yeast spores floating in the air, and has no direct impact on the actual "sour" taste of the finished bread (unless you just happen to have particularly sour tasting yeast spores floating around your kitchen -- i don't, i tried!). Thanks!
I'm not a baker but I would think the longer you let the starter ferment the stronger the sour flavor.
mh330--I'll be doing a more in-depth post about this in the next week or so, but essentially, the wetter your starter (like, equal parts flour and water), the more sour the flavor will be. Your starter also does need to 'mature' a bit, as art mentions. Right after you make a new batch of starter or refresh an old batch, the first few loaves won't have that super-sour punch. Stay with it, though, and you'll get that sour flavor!
King Arthur (online and via mail order) sells something that says it's to punch up the sour flavor in sourdough. I can't remember what it's called offhand, but a browse through their myriad breadmaking ingredients is interesting and worthwhile in any case.
This is the cheat way, of course. Sourdough is sour because of the natural fermentation of the starter and the additional fermentation that occurs during the rises, both points that are shortened or absent in the no-knead method. You cheat, you get less tasty bread. Period. But I'd still try the King Arthur stuff.
In "The Bread Bakers Apprentice" which is my favorite bread baking book, the sour is attributed to bacteria other than yeast (lactobacillus) that give off lactic acid as they digest the sugars in the dough.
I've even noticed a difference in the flavor of my home made croissants when I give them a long, slow overnight rise in the fridge vs. a couple of hours on the countertop. Much, much tastier.
P.S. I wonder what would happen if you "innoculated" your no-knead dough with a spoonful of live yogurt (contains lactobacillus). Might be worth a try, although I know that too much lactic acid, or any acid for that matter, will kill the yeast.
A big cheese-and-mushroom omelette, a mug of mulled cider, and sourdough toast with orange marmalade. Sitting on the sun porch at the Black Dog, watching the ferries come and go across the snowy beach.