The Story of Sourdough
Hard-tack came first but of course after ancient man discovered wheat, it would not really be that long before he accidentally discovered Sourdough.
I have read some write ups that claim that yeast was not always available to early pioneers and that this being so they could not always make leavened bread. Nothing could be further from the truth; often yeast was too readily available but was not always the type to produce the best taste in bread or anything else.
I have read some write ups that claim that yeast was not always available to early pioneers and that this being so they could not always make leavened bread. Nothing could be further from the truth; often yeast was too readily available but was not always the type to produce the best taste in bread or anything else.
This ancient method of leavening combines the slower action of yeast with the almost instantaneous action of baking soda; hence yeast leavening had to be discovered first. Never the less, sourdough is probably almost as old as wheat bread itself. Sourdough originated in Europe, or possibly before that; in Egypt
Some modern cooks, again, mostly American, say "Fold” stiffly beaten egg whites into the Sourdough batter to make it light and fluffy". Canadian Pioneers--any pioneers-- did not always have the luxury of fresh eggs.
In the Klondike , as in all other Canadian, gold fields, fresh eggs were worth more than the gold: They definitely were not used for baking.
Instead, the pioneer would just add a teaspoonful of good old “Arm and Hammer" baking soda to the batch of Sourdough starter. As it is folded in, instantly a chemical action takes place. Remember, the sourdough has acid qualities, and soda is a spontaneous acid neutralizer, and sweetener.
As you fold the soda in, the batter starts to rise, filling the bowl with fluffy Sourdough. You can feel the change as you spoon the batter over and over. There is a hollow tone that becomes deeper and deeper as the Sourdough becomes filled with millions of tiny gas bubbles.
Make certain everything is ready- the iron or griddle hot; so the Sourdough can be cooked while the gas is still working in the batter. Results; You have "50% baked hot air and light Sourdoughs that melt in your mouth. Delay in hitting the iron until after the Sourdough stops rising and you will have a flat batter.
The, analysis of laboratory tests have shown Sourdough contains the greatest amount of protein for its weight and size of any comparable food.
There are reports that scientists for the "Moon Mission
Sourdough never needs to have a strong sour taste- only a fresh yeasty flavour. Do not add sugar to sweeten. Remember Soda Sweetens.
Sugar is very important, as it will give the golden brown colour to your Sourdoughs. Use only a spoonful of two. Too much sugar will toughen- it gives a leathery quality.
Many legends have been handed down from the pioneer era of the Yukon
The "Sourdough" (a name given due to the smell) coddled his starter like a child, taking it to bed with him to keep it warm through the long, cold night (a sudden drop in temperature might kill the yeast cells). The loss of a starter could take on the proportions of a disaster: Creating a new one was no easy chore, and all but impossible in deepest winter. Besides, a new one might not impart as much good flavour to bread or biscuits as the old had ( the strains of wild yeast vary from place to place) The sourdough made his starter by mixing up some flour and potato water in a ceramic pot or often a hollowed out log and leaving it out in the sun to ferment-and then, after having got it going, he would as often throw it away, to begin again. The first mix served merely to season the pot.
Somehow, word got around that baking powder, like salt peter, curbed sexual prowess.The he-man of the North was justly proud of his virility as attested by the size of some families. He took no chances of his libido being impaired. The "Old Timer" would not include baking powder biscuits in his regular diet.
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