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

Terry Decker 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 
sourdough bread.


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