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Sourdough Bread

Sourdough bread is made of long fermented dough. It has a mildly sour but delicious taste and can be served warm or cold.

154 Questions

What country does sourdough bread originate from?

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Asked by Wiki User

Sourdough refers to the process of making bread using the naturally occurring lactobacilli and yeasts. It is the way bread was made to rise for thousands of years. The process of leavening bread (getting it to rise) was independently discovered by different groups of people all over the world at various times. There is no specific origin which can be identified for bread (and all bread was sourdough bread a thousand years ago) but one could guess that the earliest domestication of grains in the Mediterranean region was followed within a few thousand years by bread.

Can i buy sourdough bread in Oakland airport?

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Asked by Wiki User

Boudin's Bakery and Café - food court at entrance to Gates 80-90

How long does it take for sourdough bread to mold?

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Asked by Wiki User

A long time. For me, it took more than 2 weeks.

What happens if you don't proof your sourdough bread?

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Asked by Wiki User

Then the dough wont rise during baking, so your making a hard biscut instead of bread.

How much protein is in sourdough bread?

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Asked by Wiki User

This depends on the type of sourdough brand. The fat per slice never exceeds 2 grams.

How long does it take sourdough bread to mold?

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Asked by Wiki User


Sourdough bread's mild level of acidity will discourage the growth of most mold species. We leave my sourdough loaves out of the refrigerator and the loaves will get eaten up in a week but they never grow mold.


The time required for sourdough or any bread to mold depends on that particular bread's level of acidity, the humidity and temperature of the room, and whether it is well wrapped or allowed to become dry.


How many points are 2 slices of sourdough bread by weight watchers?

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how many weight watchers points are in panini bread

How can you make authentic - no yeast sourdough bread at home?

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Asked by DC1101

If by that you mean that you don't want to add any additional yeast, it's easy! Yeast is in the air. Find a recipe online for the exact measurements, but you add water and flour in a container until it's a thick glob. Leave the dough out to sit for several day. Every so often check the dough, if it gets to water, that's normal the yeast uses the flour like food so you have to feed it periodically. after about a week you can take what ever amount of dough you want and bake it. Hint: the dough doesn't go bad or collect bacteria because of the yeast

She ordered a ham sandwich in sourdough bread which word is the compound adjective?

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Asked by Wiki User

sourdough. It is made up of two words sour and dough. In the sentence it describes the bread.

Sourdough is a compound word. It can be an adjective but it isn't a compound adjective.

The sentence isn't written correctly to indentify any compound adjectives . It should be "She ordered a sourdough-ham sandwich." Sourdough-ham would be the compound adjective.

How many calories are in sourdough bread?

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Asked by Wiki User

There is no specific answer to this question because it depends on the BRAND, the SIZE and the INGREDIENTS.

The calories could be between 68 and 274, depending on the above factors.

If it is pre-packaged bread, read the label.

How many calories in a piece of sourdough bread?

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Asked by Wiki User

There is no specific answer to this question because it depends on the BRAND, the SIZE and the INGREDIENTS.

The calories could be between 68 and 274, depending on the above factors.

If it is pre-packaged bread, read the label.

Where is sourdough used for?

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Asked by Wiki User

Sourdough is a fermented flour and water mixture that is used to make bread rise instead of baking soda or powder or yeast. Sourdough is a culture of 'wild' yeast.

It can also be used for pancakes, pizza bases, cakes, cookies... anything you use other leavening agents for.

Does sourdough bread have vinegar in it?

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Asked by Wiki User

No. Sourdough tastes sour due to lactic acid.

Is sourdough bread crunchy?

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Asked by Wiki User

It can be but does not have to be. Two examples of sourdough bread with very different textures are French "baguette" (yes traditionally it was a sourdough!) with a crisp crust and a very light soft interior. And Swedish "hard bread" some of which were sourdough based, these are hard like crackers and as thin.

How is sourdough bread vegetarian?

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Asked by Wiki User

In case you are concerned about the yeast, both vegetarian and vegan diets recognize that yeast (a fungus) is acceptable to eat. It is not considered an animal product. (Don't let Alton Brown's sock puppets confuse you.)

Sourdough bread has a unique taste and texture because?

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Asked by Wiki User

Lactobacillus produces acids

What is the recipe for Cracker Barrel sourdough bread?

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Asked by Wiki User

1. Get a cup of starter from a friend or another baker. You take a cup of the starter and add flour and water to make more of it. The starter can go on for years.

2. You can make a starter with normal packaged yeast you buy at the store (see recipe below).

Easy Sourdough Starter Recipe - How To Make Sourdough Starter

2 cups all-purpose flour*

2 teaspoons granulated sugar (optional)

1 packet (2 1/4 teaspoons) of active-dry yeast

2 cups warm water (105 to 115 degrees F.)

* I have also had excellent results using whole wheat flour. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. I usually add some whole wheat flour along with the white flour (I have even used some rye flour with excellent results).

* Adding a little sugar will help jump start the yeast process, as yeast feeds on sugar for its energy. Yeast rises by feeding on the sugars in flour, and expelling carbon dioxide in the process. That's why using just a little sugar can help boost this process. Don't overdo the sugar.

*If the water you use contains chlorine, use distilled water, bottled water, or tap water that you've allowed to set out for 24 hours when you make your starter. Chlorine can stop the development of yeast.

Mix the flour, sugar, and yeast together in a clean and sterile container (use only glass, glazed ceramic or crockery to hold your starter. No metal or plastic) that can hold two quarts. Gradually stir in the water and mix until it forms a thick paste (don't worry about any lumps, as they will disappear).

Cover the container with a dish cloth and let it sit in a warm (70 to 80 degrees F.), draft-free place. NOTE: Temperatures hotter than 100 degrees F. or so will kill the yeast.

· The dish cloth will let wild yeasts pass through into the batter. The mixture should bubble as it ferments (this will foam up quite a bit.

· Sometimes I place the container in my sink (if sourdough spills out onto your counter, it is hard to clean off once it has dried!)

· Let it sit out from 2 to 5 days, stirring it once a day. The starter is ready when it develops a pleasant sour smell and looks bubbly.

· Once your starter starts bubbling, then start feeding it daily with flour and water according to the directions below.

· Then stir it, cover loosely with plastic wrap (allow a little breathing space), and store it on your counter top or in the refrigerator (your choice).

Feeding your Sourdough Starter

Your starter should be fed daily if left sitting on the counter. Every other week, if refrigerated.

· Counter Stored Sourdough Starter: Daily remove one (1) cup of starter (use this starter in a baked item, give it to a neighbor, or throw it away) and replace it with one (1) cup of warm water (105 to 115 degrees F.) and one (1) cup of flour. Let it sit out for a few hours, covered, to become active before using in your baking.

· Refrigerated Stored Sourdough Starter - I find working with a sourdough starter can be very time consuming. Especially if you follow what most sourdough books say and feed them everyday. That's too much work for me as I already have a cat. You even need a sourdough sitter when leaving town. Because I don't use my starter everyday, I store it, covered, in the refrigerator until ready to use.

When I decide I want to use my starter, I then remove it from the refrigerator and let it come to room temperature (usually I let it sit overnight on the counter). I then feed it with one (1) cup flour and one (1) cup warm water (105 to 115 degrees F.). I let this site eight (8) hours or preferably overnight. It is now ready to use in your sourdough recipes.