What Makes Sourdough Bread Sour
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The sour taste of sourdough bread comes from lactobacillus, which lives in symbiosis with yeast, feeding on byproducts of the yeast fermentation. The sour taste itself comes from the lactic acid produced by the lactobacillus. This also helps the bread last longer without spoiling as most microbes can’t handle the acidic environment created by the lactobacillus.
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Totally addicted to sourdough bread! Try sauerkraut too! Then, look to Russian, Korean, Chinese pickling methods for more! In the case of a nasty monetary crunch in America it is good to be well versed on the older, safe methods for preserving food. Drying of food works, pickling too, and brewing and wine making cannot be left out. Beware the canning advise. From personal experience, pressure canning, when properly performed works well. Get books, collect web info on this subject, and gardening, just in case. Gold, over $1500.00/oz, oil over $114.00 / bbl, Wheat, corn, pork, beef, all up dramatically since last year. What is going on?
Hold on a moment. I need to put on my tin-foil hat to better understand your message.