[Sca-cooks] Wild Yeast (longish and somewhat OOP) : was 'rich yeasted cake'

[Euriol of Lothian]

I adore the stuff and find the sourdoughs I get locally are rather poor in
comparison to a good "San Francisco Extra Sourdough Bread". Then again I
grew up in the San Francisco Bay Area....

The bacteria that gives the particular "sourness" to the "San Francisco"
style is called Lactobacillus sanfrancisco. It is indigenous to the San
Francisco Bay Area.

Euriol

-----Original Message-----
From: sca-cooks-bounces+euriol=ptd.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+euriol=ptd.net at lists.ansteorra.org] On Behalf Of
Antonia Calvo
Sent: Monday, April 06, 2009 3:11 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Wild Yeast (longish and somewhat OOP) : was 'rich
yeasted cake'

Olwen the Odd wrote:
> How does one get the real sour sourbread?  I really like the bite of a
good sourdough bread.
>   

OK, personally I hate the stuff, but the method is well-described here
http://www.io.com/~sjohn/sour.htm

-- 
Antonia di Benedetto Calvo

-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
----------------------------- 

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