Scroll to explore events active on this date.
This sign in a store window in Dublin gave me a good laugh! At 18, we're all geniuses. By 30, we realize we're idiots! Photo LD Lewis July is a Jamboree of Events! Happy July. Like every month, I pick...
June's Gems Welcome to June. School is out, fun is in, and business tends to slow down for the next three months. Another June theme is children and keeping them engaged, learning and growi...
Prom, graduation, mothers, boating and barbeques are several themes in May. Along with October, May tends to be one of the most densely packed event months of the year. It's before the summer humidity and t...
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.
Currently, this event does not have supporting videos.
Currently, this event does not have supporting documents.
Currently, this event does not have supporting images.