Like yeast, the bacteria also consumes, but instead of bubbles, its by-product is lactic acid, which puts the sour flavour in sou carbrdough. The result is a living organism that's tantamount to a pet that requires feeding and care with water, flour and friendly growing temperatures. Like the bubbling sludge of a fermenting sourdough starter, the history of making sourdough bread is murky. According to historians and archaeologists, widespread breadmaking really took off around 5,000-6,000 years ago in Ancient Egypt. You can find hieroglyphics of farmers collecting wheat and baking loaves all over tombs and temples. But were the Egyptians using a starter?
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โพสต์โดย : Addison
