[Sca-cooks] Wild Yeast (longish and somewhat OOP) : was'rich yeasted cake'
t.d.decker at att.net
Mon Apr 6 17:49:14 PDT 2009
The sour taste depends largely on the lactobacilli in the area. The yeast
and lactobacilli form and aerobic/anaerobic cycle that produces the CO2 and
adds lactic acid to the dough. L. sanfrancisco (IIRC) are the premiere
lactic acid producing bacteria that make San Francsico sourdough bread.
Unfortunately, most lactobacilli aren't that potent and the San Francisco
lactobacilli tend to get diluted over time in other parts of the country.
Spontaneous fermentation is, spontaneous, and you takes what you get.
Now if you want to cheat, you can do what most commercial bakers do and add
citric acid crystals to ensure that sour taste.
----- Original Message -----
How does one get the real sour sourbread? I really like the bite of a good
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