Is sourdough bread a California thing?
Sourdough bread traces its origins to ancient Egypt and is common in parts of Europe. It became a staple in San Francisco during the California Gold Rush of 1849. Gold miners valued it for their camps because of its durability, and the relative ease of obtaining yeast.
Why is sourdough better in California?
Surprisingly, it’s because sourdough really does taste better in San Francisco! Here’s scientist and food specialist Robert Wolke explaining it to NPR: “The sour flavors come from lactic and acetic acids produced by inevitable environmental bacteria, which are working on the flour’s sugars along with the yeast.
How old is the oldest sourdough?
Guinness World Records doesn’t appear to have a listing for oldest sourdough starter, but in 2001, Wyoming’s Casper Star-Tribune decided that a then-122-year-old starter kept alive by then-83-year-old Lucille Dumbrill was worthy of coverage—speculating that “maybe” hers deserved the record.
Why is San Francisco sourdough bread so sour?
So let me try to repeat that: San Francisco sourdough tastes sour because of a unique local bacteria called lactobacillus San Francisco. That, and a yeast called candida milleri are the real secret to San Francisco sourdough bread. In other words, the secret ingredient is no secret at all: It’s blowing in the wind.
How long does sourdough bread last?
about 4 to 5 days
It is worth noting that one of the benefits of fresh sourdough bread (bread made with a sourdough culture) is that it has a longer shelf life than typical store-bought bread. It can typically last for about 4 to 5 days at room temperature. Whatever you do, please do not refrigerate your bread.
How much starter should I use for sourdough?
Remove however much starter you need for your recipe — typically no more than 227 grams, about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you’ve made enough for your recipe plus 113 grams to keep and feed again.