[Sca-cooks] citations on sour dough from the OED

[Jadwiga Zajaczkowa / Jenne Heise]

oh, these are some of the examples of the term sourdough in the OED:

"14.. Nom. in Wr.-Wülcker 725 Hoc fermentum, surdowght. c1440 Promp. 
Parv. 466/2 Sowre Dowe, fermentum. a1529 SKELTON E. Rummyng 288 Som 
bryngeth her husbandes hood..; And some brought sowre dowe. 1535 
COVERDALE Exod. xiii. 7 Therfore shalt thou eate vnleuended bred seuen 
dayes, that there be no sowre dowe, ner sowred bred sene in all thy 
quarters. 1869 Lonsdale Gloss. 78/2 Sour dough or doff, leaven. 1876 
Mid-Yorks. Gloss. 132/1 Sour-dough, the more homely equivalent of 
leaven.
 {beta} c1425 Voc. in Wr.-Wülcker 663 Hoc fermentum, surdagh. 1483 Cath. 
Angl. 350/1 Sowre daghe, fermentum, zima. c1520 M. NISBET Matt. xiii. 33 
The kingdom of heuenis is like to sourdauche."

In other words, the YEAST and the yeast qualities (fermentum) are the 
important parts. :)

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"The toad beneath the harrow knows/exactly where each tooth-point goes,
The butterfly upon the road/Preaches contentment to that toad." 
			- Rudyard Kipling