The Art of Sourdough: Ancient Techniques for Modern Bakers

Sourdough dates back to ancient Egypt around 1500 BC. It's likely the first form of leavening available to bakers, predating yeast by centuries. This method has sustained through time because of its simplicity and unparalleled flavor.

Sourdough is a symbiosis of wild yeast and lactobacilli bacteria. These microorganisms are naturally present in flour and, when mixed with water, they ferment to create a living, self-sustaining culture, often called a 'starter'.

Creating a sourdough starter involves mixing flour and water and allowing it to ferment. It requires daily feedings of fresh flour and water, and matures over time, developing complex flavors and rising abilities not seen in commercial yeast.

The autolyse process, resting the flour and water before adding starter and salt, improves the dough's extensibility. This technique, developed by French bakers, hydrates the flour, initiates gluten development, and enhances the final bread's structure and flavor.

Unlike kneaded breads, sourdough often uses a 'stretch and fold' technique. This gentle process strengthens the gluten network without overworking the dough, preserving the delicate gas pockets created by fermentation for a lighter, airier crumb.

Sourdough's long fermentation allows enzymes in the dough to break down complex carbohydrates, resulting in a bread that's easier to digest. Additionally, this process increases the availability of nutrients and can improve the bread's shelf life.

Sourdough flavor isn’t one-size-fits-all. Factors like flour type, hydration, fermentation time, and temperature all influence the final taste. A well-maintained starter can produce breads ranging from subtly tangy to robustly sour.

In 2017, astronauts baked sourdough bread on the ISS, using a unique starter adapted to microgravity conditions.