the.com/sourdough
a pet you can eat, fed daily until it betrays you by tasting incredible
means Bread leavened by a live culture of wild yeast and bacteria — a fermented starter kept alive and 'fed' — giving the loaf its characteristic tang.
from A plain compound of 'sour' and 'dough,' from Old English roots — 'sūr' (acid, fermented) and 'dāg' (the kneaded paste). The word names exactly what it is: dough gone tangy. It carried real cultural weight on the North American frontier, where prospectors and Klondike Gold Rush miners guarded their starters so carefully that 'a sourdough' became slang for a seasoned old-timer who'd survived a northern winter — someone, the joke went, who slept with the crock to keep it from freezing.
- living culture
- colonies of wild yeast and bacteria, not store yeast
- named pets
- bakers christen their starters like children
- ancient craft
- Egyptians baked it over 4,000 years ago
- gold rush
- Alaskan miners slept with starters to keep them alive
- tang source
- lactic acid bacteria make the signature sour bite
boudin bakery — san francisco's oldest continuously operating bakery, founded 1849, still uses original sourdough starter
tartine bakery — san francisco landmark since 2002, famous for country-style loaves that revived american sourdough culture