1.The Unique Taste of Sourdough Bread
- Sourdough bread was first tasted by miners during the gold rush.
- This type of bread was named 'Sourdough Bread' for its unique sour taste.
- Conventional bread is made from flour, water, sugar, salt, shortening, and a living microbe, yeast.
- The yeast is named Saccharomyces cerevisiae, which belongs to kingdom Fungi.
- After the ingredients for the bread are mixed, the yeast metabolizes the sugars and produces alcohol (ethanol) and carbon dioxide as waste products. This process is known as fermentation.
- The dough rises as carbon dioxide bubbles get trapped in the sticky matrix.
- The alcohol evaporates during baking and carbon dioxide gas form spaces that remain in the bread.
- Sourdough bread is made with a special sourdough starter culture that is added to flour, water and salt.
- The most famous sourdough bread comes from San Francisco, where a handful of bakeries have continuously cultivated their starters for more than 150 years.
- The unique flavor of sourdough bread in San Francisco as in the rumors, is said to be caused due to a unique local climate, or contamination from bakery walls.
- Ted .F. Sugihara and Leo Kline from the USDA set out to determine the microbiological basis for the bread's different taste, so that it could be made in other areas.
- It was later found that many species of genus Lactobacillus (Lactobacillus sanfranciscensis) bacteria are used in this process, and also in dairy fermentation and found naturally in humans and other mammals.
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