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About Sourdough Bread Day
Ends: Apr 01, 2025
DESCRIPTION:
Sourdough first appeared in Egypt around 1500 BC and is the first known fluffy bread (versus flat bread). Egyptians were avid beer brewers and drinkers. It is believed the yeast for the beer may have accidentally ended up on the dough waiting to be baked. When the brewer finally went to cook the dough, it had risen. Before sourdough bread, bakers didn't use yeast; all bread was flat (think matzah and crackers).
In 1849 sourdough became an institution during the Gold Rush in California. Master bakers from France set up shop in downtown San Francisco and began baking the bread. It traveled well with the miners and became a hit.
Sourdough bread's flavor is tangy, and the bread is easily identifiable by its large holes created from the carbon dioxide generated from yeast. Sourdough is the only bread that turns carbs into protein—sort of. The fermentation process partially digests the wheat proteins but not entirely, increasing the bread's protein, and fermentation is how it gets its tangy flavor.
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