MESSAGE
| DATE | 2016-03-23 |
| FROM | Rick Moen
|
| SUBJECT | Re: [Hangout-NYLXS] sourdough
|
Quoting Ruben Safir (ruben-at-mrbrklyn.com):
> http://www.nytimes.com/2016/03/23/dining/sourdough-starter-bread-baking.html
You know, next time you come out here, you're welcome to calve off part
of my sourdough starter (aka 'mother'). I feed it a tasty meal every
few days, keep it in my refrigerator, and make three large loaves of San
Francisco sourdough French bread every week or so.
The tradition of San Francisco sourdough goes back to Basque migrants
arriving during the Gold Rush and baking bread using natural yeasts and
lactobaccili for fermentation. It turns out, those native strains, and
in particular the predominance of the Lactobacillus sanfranciscensis
species, helps give the bread here a distinctively tangy flavour.
http://www.seriouseats.com/2013/08/taste-test-the-best-sourdough-bread-in-san-fr.html
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