The Scientific Secrets Behind Making Great Sourdough Bread

Smithsonian Magazine ^ | 8/18/2020 | Bob Holmes

[Oshkalaboomboom]

The Covid-19 pandemic has tightened our social circles and narrowed the scope of our lives in ways no one imagined just a year ago. But the lockdown also brought an unexpected solace: Everyone, it seems, turned to baking sourdough bread. Social media has been overflowing with photos of frothy sourdough starters — many of them named, like a family pet — and the fresh-baked loaves that result. And though peak sourdough may have passed, many a fridge still contains that jar of starter.

Most home sourdough bakers know that their starter contains a vibrant herd of microbes, which leaven and flavor their bread. But where conventional breads rely on a single species of baker’s yeast — the microbial equivalent of a cattle ranch — sourdough is more like the Serengeti, a diverse ecosystem of interacting yeasts and bacteria. The nature of that ecosystem, and hence the flavor of the bread, is a profound expression of a particular time and place. Scientists are beginning to discover that the microbes in a sourdough depend not just on the native microbial flora of the baker’s house and hands, but also on other factors like the choice of flour, the temperature of the kitchen, and when and how often the starter is fed.

“When we study sourdough science, we learn that we know remarkably little for a technology that’s — what? — 12,000 years old,” says Anne Madden, a microbiologist at North Carolina State University. But even that limited knowledge is enough to cast light on a diverse, tumultuous microbial world — and provide a few hints to home bakers hoping to up their game. (We probably still have plenty of time to be baking, alas.)

[Oshkalaboomboom]

Interesting article. 2 sections that caught my attention were the one about so-called heirloom starters, 100 year old starters, etc., that confirmed my skepticism about them, and the fact that starters kept in the refrigerator produce blander breads. I keep some starter in the fridge but only as an emergency backup in case disaster strikes the starter I keep on the shelf, so I don't have to start completely over.

[Fungi]

It’s the fungi baby, the fungi. There’s a few Torula species, a few Saccharomyces, and some bacteria. They still don’t know all of them, but it does not matter, it works every time. Proof is in the “proofing,” if you know wht that means.

[Viking2002]

Dang, that reminds me! I got four gallons of microbrew to get started before the yeast turns on me!

[be-baw]

Too much work, including too much maintenance for me. I like sourdough bread but I buy mine at the best bread store in town, Breadsmith. Breadsmith bakeries are franchises, I believe, and there may even be one near you.

[imardmd1]

Wish I had what my wife made 55 years ago. Lost her through divorce but woukd have sued for the starter.

[dangus]

Two of them had streptococcus????

[Oshkalaboomboom]

Too much work, including too much maintenance for me. I like sourdough bread but I buy mine at the best bread store in town, Breadsmith.

Most of the newcomers got started because there was a shortage of yeast and they had plenty of time on their hands due to lockdowns. For a while there was even a shortage of flour. We had plenty of flour in my area but packaged fresh or powdered yeast was nowhere to be found.

[Eagles6]

Where's a good place to get some?

Did it years ago.

Have plenty of yeast now but would like to try it again.

[metmom]

Anyone have any experience in starting and nurturing sour dough.

I’ve often thought of trying it, but have not yet taken the leap.

I am intrigued though and would like to.

[metmom]

I found yeast at Sam’s and BJ’s and at a local Mennonite store.

It freezes well and keeps a long time frozen.

Don’t ask.

[Oshkalaboomboom]

The easiest thing to do is make your own. It's just equal parts of flour and water. I store mine on a shelf in a plastic bowl that is covered with one of those free shower caps you get at hotels. Sourdough Starter Recipes

Now if you want to try heirloom sourdough starter you can get starter that was used by pioneers on the Oregon Trail in the 1840's for free. All you need to do is send them a self addressed stamped envelope. Oregon Trail Sourdough Starter

[mountainlion]

So my pioneer ancestors were scientists? Who woulda thought

[Eagles6]

Thanks!

[Oshkalaboomboom]

If you have a Facebook account there are plenty of Sourdough bread groups that can answer any questions you have, show recipes, etc. Here is one example: Sourdough Bread Baking

You can also go to the King Arthur flour website, search for Sourdough and you will find tons of recipes, articles and tips. Just don't buy any of their products (BLM Supporting Woke Company)

[RoosterRedux]

Bfl

[gattaca]

Thanks for posting. I’m going to forward this to my daughter. She’s quite the baker.

[TXnMA]

Thanks for the article!

Back when we were still in MA, we got started (pun intended) on sourdough -- and, we went wild with the stuff. We made all kinds of breads (Sourdough French bread is fantastic), biscuits, English muffins -- and, our favorite -- sourdough pancakes...

The trouble was -- we all started to "pack on the pounds"!

Only solution: gave all of the starter away to some other 'poor' family... '-)

TXnMA
  

[HartleyMBaldwin]

Thanks for posting. My mother used to use sourdough quite a bit (ah, those pancakes!), and one of my sisters-in-law still has some heirloom starter going back to the 1940s. Now that I’m retired, making sourdough is one of many projects on the list.

[Albion Wilde]

Ping!

[Diana in Wisconsin]

Sour dough starter is the easiest thing, ever. Try it. If you don’t like it, you’ll be out a little flour and water and yeast.

https://www.allrecipes.com/recipe/8392/sourdough-starter/

And this is the BEST (not true sour dough, but very much like it) bread I make:

https://anaffairfromtheheart.com/no-knead-crusty-dutch-oven-bread/

Simple ingredients and great results, but you DO need a Dutch Oven pot, with lid, for baking.