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Literally from the yeast in the air? The article acknowledges you can get it from the air but raises two objections: it takes five days to do so and a new sour
by StrictDabbler 7y ago
Literally from the yeast in the air?
The article acknowledges you can get it from the air but raises two objections: it takes five days to do so and a new sourdough starter doesn't have the full classic sourdough taste.
Ok? It still makes bread work.
It's a little sad to see a reporter using FUD to obscure one of the ingredient sources that literally can't be hoarded, and pushing people toward visiting their local pizza shops or whatever instead of staying in isolation.
- jdoliner 7y ago> Literally from the yeast in the air? Exactly, yeast is the original opensource technology.
- wiredfool 7y agoIt’s more likely that the yeast is on the flour already, as it’s going to be more likely to be somewhere where there’s a food supply for it. That’s likely why organic flour is better for starting, as it’s got less in the way of microorganism inhibitors.
- geuis 7y agoYes, literally yeast from the air. That’s what sourdough is. If you bought some starter from the east coast and brought it to SF, within a few weeks you’ll have a SF sourdough.
- Smoosh 7y agoSo one thing I was wondering about this, do regional variations in yeasts lead to differences in the taste (and other characteristics) of the sourdough bread? EDIT: @ChuckMcM has answered this below.
- praveenperera 7y ago>Literally from the yeast in the air? This is big misconception, most of the yeast comes from flour itself. Which is why when making your starter you want to use unbleached and/or whole grain flour.