Alexie Linn - The Skinny On Sourdough

The Skinny

On

Sourdough

With Alexie Linn and Joan Freed

Legal Disclaimer:

Although the author and publisher have made every effort to ensure that the information in this book was correct at press time, the author and publisher do not assume and hereby disclaim any liability to any party for any loss, damage, or disruption caused by errors or omissions, whether such errors or omissions result from negligence, accident, or any other cause. We are not physicians.

2016 Alexie Linn and Joan Freed, All Rights reserved.

Revised Edition 2020

Cover image from Wikimedia Commons. Thank you.

Backcover image by Fred Eschbach

Published by MA Deeter Company

This book is dedicated to all of us who thought we were doing it right the first time.

Introduction

S OURDOUGH, SOME SAY , is the key to your own thriving longevity, a happy home, and, even, life itself. Is that a stretch? Maybe yes and maybe no.

This book will arm you with the information you need to answer that question for yourself as well as:

• Who needs sourdough
• What is sourdough and whats in it for you
• Where does starter come from

• When was sourdough discovered and whos got the best story of its origin
• Why sourdough
• How to choose a culture and start a tradition

If Joan and I have done our jobs right, after you read this book you should have not only learned about, but be chompin' at the bit to create your own sourdough starter for one or 50 and use it to make yummy in your tummy bread, pancakes, and even a Friendship cake.

The inside stories we've gleaned to share in this book will prime your creative energies for the tasty world of sourdough baking.

May it be long and prosperous not the book, but your life with sourdough.

The History

B EFORE CULTURED YEAST and baking powder there was sourdough to give bread air and flavor. But it doesnt stop there.

Today, sourdough is not just the basis for a loaf of bread. Its used in bread as well as pancakes, cakes, cookies, and all things comfort.

Sourdough starters have genealogies. While no one really knows how long sourdough has been around or how it was discovered, currently a search is underway for the genome of starter used by Neandertals.

At the time of this writing, ancient Egypt is the oldest stated variety, and, they say is available today, cultured from the wild yeasts near the base of the pyramids where the bakers practiced their trade. Its called Gizo [1] because thats where the wild yeasts were gathered from. The culture is available from Sourdoughs International .

Documenting the provenance of your starter has everything to do with its value in the world of sourdough collecting and trading.

Sourdough starters were protected, bartered, and, literally, the staff of life for pioneers, gold seekers, and nomads.

Here's to Your Health

A CCORDING TO SEVERAL sources, sourdough is just plain good for us. [2] It's all about the science behind the starter.

Those in the know say that this is how sourdough starter works [3] :

Theres an interdependent synergetic relationship between the bacteria (lactobacilli) and the yeast (already present in the flour and also in the environment) in the starter.

The lactobacilli bacteria breaks down the carbs literally eating them in the flour to make sugar. The yeast devours the resulting sugar to survive and thrive.

In a nutshell, the bacteria eats the carbohydrates to feed the yeast to create carbon dioxide that makes the bubbles to make the culture grow. Clear as mud?

Know that the benefits are substantial.

For the scientist in you, here are the results of a study as well as a link to read it all:

Results

At baseline, HGI participants had significantly higher body weight, waist circumference, body fat, and fasted glucose, insulin, homeostasis model assessment of insulin resistance (HOMA-IR), glucagon, triacylglycerols (TAG) and TAG:HDL-cholesterol, compared to NGI participants; however, none of these in addition to none of the other serum lipids, differed between bread treatments, within either participant group. For participants with the APOE E3/E3 genotype, LDL-cholesterol (P = 0.02) increased in the NGI group (n = 7), and TAG (P = 0.03) and TAG:HDL-cholesterol (P = 0.04) increased in the HGI group (n = 10), following consumption of whole grain wheat sourdough compared to white bread.

Read the complete study at nutritionandmetabolism.biomedcentral.com

Why Does It Taste So Good?

T HE UNIQUE TASTE OF sourdough comes from two byproducts of the activity from the bacteria and the yeast. They are both acids. One is lactic acid and the other is acetic acid.

Acetic acid causes the sour taste (vinegar is acetic acid). Lactic acid provides the richness.

Taste varies because where your sourdough culture lives does matter when it comes to flavor, texture, and malleability. Climate, temperatures, elevation yes, really! and humidity all make a difference singly and jointly.