Any "crashes" after pizza are usually from the beer that you had along with the pizza.
Pizza crust I get. But cookies?
Luv me some sourdough bread.
ALDI has a good sliced sourdough loaf for a good price (under $4).
https://www.southernliving.com/aldi-sourdough-review-11878321
It has really been putting a dent in my low-carb diet since discovering it a few weeks ago...
Sourdough doesn’t normally taste sour. That’s usually a symptom of over-proofing (= bad technique). Most commercial sourdough tastes tangy because they add citric acid to make up for the fact that they don’t want to spend all that time allowing it to proof.
There’s a bakery in Hixson/Chattanooga TN that I frequently get sourdough muffins from and I go there mostly for that particular product. They’re amazingly delicious. They ship nationwide too.
Top left of the pic at the top of this page:
You can make sourdough starter using kefir (New England Cheese Making Supplies)
I make a sourdough Italian bread. Partial whole wheat with artisan white flour and powdered bone broth additive. I’m eating some right now dipped in olive oil.
Prior to 1850 all bread was whole grain sourdough.
Just like I make it today.
It’s dense and unglamorous.
With incredible flavors.
If the crust is sour dough, it is NOT a New York pizza. I go for New Haven apizza, myself, but have respect for a good NY pie.
Better than sourdough bread is salt rising bread.
It’s a pain to make. So I don’t. My sister does.
The microscopic flora in sourdough starters is fascinating.
Here is a brief article for those interested; there are many others.
https://asm.org/articles/2020/june/the-sourdough-microbiome
Sourdough used to be commonplace. It is even mentioned in the Bible.
Sourdough starter is a culture of natural/wild yeast. Yeast is a fungus and sourdough starter has a lot in common with an ant colony. Keep it fed and watered and in the right temperature and it will go on reproducing and living indefinitely. Except these are really tiny ants that fart CO2 and pee alcohol.
That’s why bread-making and beer-making historically grew up side-by-side. They rely on yeast (natural or domesticated). Manage it one way and it makes lots of gas but little alcohol so it makes your bread rise. Manage it another way and it also makes a lot of alcohol, which keeps your barley from spoiling so you can eat/drink it through the off-season.
Nothing better than going to Fisherman’s Wharf in Monterey and getting the Clam Chowder in a Sourdough Bowl.
My starter turns 7 years old next month… I started it because I wanted sourdough bread bowls for my home made clam chowder. I have made all the bread we have ate since then… buns, hoagie rolls etc. I do a sourdough version of most anything I make anymore and some great pizza dough! I started selling a little last year, but way too many people around here doing it, the market is saturated, I sell mostly bagels and English muffins.
My daughter has a very small sourdough business. She just had to move for her real job so I think the sourdough thing is on hold.
She makes bread, powdered sourdough pancake mix and I think some other small things.
I really like sourdough bread. (Great for grilled cheese) but she lives too far away for us to get hers often.