What makes sourdough bread unique?

Sourdough bread has a tangy sour flavor that can anywhere from mild to flavorful. The bread commonly found in stores uses a leavening agent called active dry yeast or maybe instant yeast. This strain of yeast is Saccharomyces cerevisiae. It causes the bread to rise by converting sugars in the dough to carbon dioxide and ethanol. Sourdough contains the Saccharomyces cerevisiae, Saccharomyces exiguus, Candida milleri, and Candida humilis strains of yeast. These strains of yeast are present in the sourdough starter and must be fed to stay alive. They can also be known as “cultures”. These cultures ferment the sugars and gluten in the dough to make it more easily digestible, bringing the levels down. Traditionally, the majority of bread was sourdough but due to the popularity of yeast, it can be almost impossible to find true sourdough in the store.

Can’t I just buy sourdough bread at the store?

Well, technically you could… but it’s not really sourdough. More often than not it contains a mixture of different chemicals, like citric acid, to give it that sour flavor without the actual fermentation time so you won’t have improved digestibility.

What are the best ways to eat sourdough bread?

My favorite ways to eat sourdough bread are toasted with butter, a fancy (or normal) homemade sandwich, dipping in olive oil and balsamic vinegar, with soup, and maybe even French toast. Hey! We don’t judge here!

What does it mean when you have to “feed” the starter?

A sourdough starter is made up of yeast and bacteria that help the sourdough to ferment. It is essential to “feed” the starter daily to keep the healthy bacteria active and alive and to prevent harmful bacteria from growing. Feeding a starter simply looks like adding equal amount of flour and water to the starter. When it is active, it will have a fresh yeasty smell and there will be lots of bubbles. When it is inactive, there will be no bubbles. As it becomes hungry, there will be a strong alcohol smell (this just means its time to add more water and flour). If the starter were to ever turn pink or have pink streaks, this is the bad bacteria and the entire starter must be discarded (this occurs from not feeding the starter for more then three days). You can store the starter in the fridge as a great way to save your starter if feeding it daily is to much or you are traveling.

What are Oregon Cottage Laws?

Oregon Cottage Laws are a set of laws passed in 2016 that allow home bakers to sell their goods in the state of Oregon. There are different regulations and requirements like not exceeding a specific income threshold, obtaining a food handlers license and following the guidelines, and properly labeling food. You can learn more about Oregon Cottage Laws from this link to an Oregon State Extension.