[Sca-cooks] Sourdough (was Re: Corn Bread)

[a5foil]

I'm probably about to ask a stupid question, so pardon my baking ignorance,
but why would the country of origin make a difference as to whether or not
it would have been a sourdough? I've thought sour doughs were a natural
evolution of fresh doughs, as wild yeast and lactobacillus find them over
time. What am I missing?

Yours inquisitively,
Thomas Longshanks

> An experienced baker would probably have tried both straight corn flour
and
> a maslin flour of maize and wheat.  Whether it was sourdough or not would
> have depended upon the country of origin and the traditional mysteries of
> the baker.
>
> Bear
>