Originally published at: https://boingboing.net/2019/04/01/it-is-national-sourdough-day.html
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For goodness’ sake put a gluten warning on these posts! You are making me crave the bread!!! I do eat it, but not very much. sniff
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Oy, more with the bread-porn.
Can you tone it down a bit - maybe a bit of sheer lingerie or even a towel? I’m spent.
(And I will marry the lovely lady I’m calling “loaf #2” in more private moments. Sounds like she had a rough time of things but, damn, she turned out pretty)
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Good work loyalist! National sourdough day is a tasty component of one of the three great culinary holiday zones, the Fungal Feast Days.
You may also recognize Photosynthiseason and Habermass.
Your species celebrates them by mostly not starving to death; it’s really quite jolly.
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Alas, I am currently rehabilitating my starter. So no loaves today.
Here are a couple of my past works, though, to get everyone in the mood:
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I need to try to make some. Living in Alaska, and all.
It’s like I have no credibility.
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As I would later deliver this bread into the eager hands of my daughter, spending the weekend at her moms house, […]
Later in the weekend, baking bread for a soon to arrive dinner guest […]
The plot thickens.
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I’m coeliac (late rediagnosed) and I read them to torture myself. God I miss real proper bread. I walk past the bakery like an addict.
I used to make bread, pizzas, beer…
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A recipe would be nice.
That’s much harder than you’d probably guess. The list of ingredients is deceptively simple: flour, water, salt. Starter is just flour and water (plus microorganisms that have been picked up along the way) so it really is just those three ingredients. The ratios of the ingredients are also deceptively simple: 500 grams of flour, 100 grams of starter, 400 grams of water, 12 grams of salt.
Describing exactly how to combine those ingredients is the subject of countless books of differing opinions and philosophies. Wars have probably been fought over how to turn three ingredients into delicious bread.
I can recommend a source for further information, though: http://www.thefreshloaf.com
I can also recommend an excellent (but over-the-top) book on the subject: Tartine Bread
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A friend who has been asking me lots of baking advice sent some locally milled flour from his hometown of Pasadena. It was just delivered. I fed the starter.
We’ll see what happens.
These sourdough posts got me to read a bit about sourdough online the other evening, and I learned that essentially ALL bread was sourdough up until relatively recent history (past couple hundred years maybe?)
I also read how sourdough has much less gluten than more contemporary bread styles, because the microorganisms tend to eat most of it up.
Which made me think, maybe bread has really only been particularly awful (at least on the gluten front) since it was modernized not too long ago?
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It really does sound downright Lovecraftian, which certainly adds to the appeal heheh.
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Quite correct. There are some people who are sensitive to gluten-bearing foods who can manage to eat real sourdough without issue (or at least with less symptoms). This is likely because modern commercial bread is essentially just flour and water inflated with massive amounts of carbon dioxide from the all-too-efficient commercial yeast. Sourdough, in contrast, is fermented to a much greater degree, with the inefficient wild yeast + lactobacillus sanfranciscensis chewing through a lot more of the starches and producing relatively less gas.
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Bread and circuses sound so much, well, better in this light!
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Sounds like brewing!
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Damn! You just jogged my memory but not enough to remember what I’d read the other week. It was some kind of wheat-based food, and whatever they do to it makes the gluten less of an issue (if not a non-issue). Now I can’t remember what it was. Crepes? Noodles?
(My family, except for my mom and I, are all gluten-sensitive (if not actually coeliac).)
EDIT: I t was neither crepes, nor noodles, nor any other wheat-based starch. I was thinking of Parmigiano-Reggiano cheese. The article I read said that the cheese ages so long, that the lactose is broken down (?) to the point where it’s a non-issue for the lactose-intolerant.
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Mmmm Parmigiano Reggiano… 
I can just eat that stuff straight.
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The ears on that last one!!!
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