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

Deborah Hammons mistressaldyth at gmail.com
Mon Apr 6 18:35:06 PDT 2009

My grandmother who owned a dairy, would make her "fake" sourdough by putting
the flour water and yeast together, and use the whey from the cheese, or the
liquid from making butter.  Really good, and took about half the time.

On Mon, Apr 6, 2009 at 6:49 PM, Terry Decker <t.d.decker at att.net> wrote:

> 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.
> Bear
> ----- Original Message -----
> How does one get the real sour sourbread?  I really like the bite of a good
> sourdough bread.
> Olwen
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