[Sca-cooks] Starter went 'Pffft'

[Chris Stanifer]

--- Jadwiga Zajaczkowa / Jenne Heise <jenne at fiedlerfamily.net> wrote:

> > Please direct me to the references for this statement.  I believe there may be some
> misinformation
> > in it.
> 
> The OED gives the following definitions for 'sour-dough':
> 
> 1. a. Leaven. Now dial. and rare. 
>  b. fig. of qualities, etc. 
> c. N. Amer. Fermenting dough, esp. that left over from a previous 
> baking, used as leaven; bread made from this. Also attrib. 


Well, that's kind of a broad definition, isn't it?  Typical of the OED when it comes to matters of
technical specialization.  Technically speaking, that's merely a description of endogenous
fermentation, and not 'sourdough'.  This method can be used to achieve bread with a sweet, rather
than acidic quality, as well, and should not be listed as a definition for sourdough.  Sour dough
is just that...sour.  Hence the name.

WdG

=====
Through teeth of sharks, the Autumn barks.....and Winter squarely bites me.


	
		
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