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About Sourdough September
Ends: Sep 30, 2022
DESCRIPTION:
Since 2013, the ninth month of the year is when the Real Bread Campaign has gone on a mission to help everyone discover that: life's sweeter with sourdough.
The objectives of Sourdough September are:
1) Share the delicious delights of genuine sourdough;
2) Encourage more people to bake genuine sourdough;
3) Celebrate the small, independent bakeries that bake genuine sourdough;
4) Alert people to the issue of sourfaux to help people avoid paying a premium for something that isn't genuine sourdough;
5) Encourage people to join or donate to the Real Bread Campaign.
Sourdough first appeared in Egypt around 1500 BC and is the first known fluffy bread (versus flat bread). Egyptians were avid beer brewers, and it's believed the yeast for the beer may have accidentally ended up on the dough waiting to be baked. When the brewer finally went to cook the dough, it had risen. Before sourdough, loaves of bread didn't use yeast. They were flat.
1849 is when sourdough became an institution during the Gold Rush in California. Master bakers from France set up shop in downtown San Francisco and began baking the bread. It traveled well with the miners and became a hit.
Sourdough bread's flavor is tangy, and the bread is easily identifiable by its large holes created from the C02 generated from yeast. Sourdough is also the only bread that turns carbs into protein. The fermentation process partially digests the wheat proteins, but not entirely, allowing the bread to be higher in protein. Fermentation is how it gets its tangy flavor.
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