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Sourdough bread history

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technology
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sourdough
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Petra Priest
Petra Priest
New Zealand

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Sourdough bread history

Sourdough bread history fill in the blanks

Petra Priest
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leavening mixture ferment brewery yoghurt ale commercially keg conditions dough multiply yeast Columbus ship air ferment bread type bread yeast oldest yeast method

Nowadays can be bought at the store , but until yeast was readily available , or unless people lived near a where yeast was grown on the fermented mashes used in making beer , other ways were used to make . Using sourdough was one of them .
Sourdough may be the of all breads , dating as far back as 4000 B . C . , but , according to one theory , it was unknown in America ( which is famous for it now ) until landed with a sourdough starter in the hold of his .
Sourdough is simply a self - perpetuating yeast , made by combining flour , sugar and water and leaving it to . Yeast cells , always present in the ( and flour ) , settle on this broth , begin to , and set the starter to working , i . e . fermenting .
The bread became identified with America because of the Californian and Alaskan " sourdoughs " , gold prospectors who carried sour dough starter pots strapped to their packs so that they could make a batch of whenever they felt the need , without walking 50 kilometres to the nearest town for a bit of . Using sourdough , however , was risky , because differing such as temperature and light affected its activity .
Until yeast was available , many housewives made their own yeast using hops , potatoes , sugar , salt , flour and water . When they baked , the housewives would mix a little of it with their flour and other ingredients to form .
The cowboy cook made his starter by mixing up some flour and potato water in a keg and leaving it out in the sun to . Whenever he took some starter to use , he returned to the exactly the same amount of flour and water he had taken out .
New Zealand pioneer women made yeast - based ( rising agents ) in several ways . One was to shake up some ale , flour , sugar and water in a bottle . The contained enough yeast for this mixture to work .
Another pioneer used extensively in New Zealand in the early days used boiled potatoes , flour and sugar . The boiled mixture was then left to ferment . The air borne cells used this mixture as a medium to grow on .
Yet another of sour dough can be made using yoghurt rather than yeast . In this case , the bacteria in the break down the sugar . The fermentation produces alcohol and carbon dioxide gas .

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