The Art and Science of Sourdough Bread

Sourdough dates back to ancient Egypt around 1500 BC. It likely originated unintentionally when flour mixed with ambient yeasts and bacteria, leading to natural fermentation.

Sourdough fermentation involves wild yeast and lactobacilli. The latter produces lactic acid, giving sourdough its characteristic tang and improving shelf-life by inhibiting spoilage bacteria.

Unlike commercial yeast, sourdough starters ferment dough slowly, allowing more complex flavors to develop and making nutrients more bioavailable through phytic acid breakdown.

A healthy starter is the key to flavorful sourdough. It requires regular feedings of flour and water to maintain the right balance of yeast and bacteria.

Autolyse, resting dough after mixing flour and water, improves gluten formation and bread texture. It also helps to integrate the ingredients more fully before adding salt and starter.

Proper shaping creates tension for a good rise. The final proof allows for flavor development and loaf expansion. It's crucial to score the dough right before baking for controlled expansion.

Steam in the initial baking phase keeps the crust soft, allowing the loaf to expand fully. It also contributes to a glossy, artisanal crust by gelatinizing the dough's starches.