Is "Sourdough" a Misnomer?
Then what should we call real bread?
“Sourdough is a bit of a misnomer.”
I’ve said it in many a class. And in some respects it’s true. At least in terms of how modern English-speaking society at large thinks of it.
Less than two centuries ago, all leavened bread was “sourdough”. Does that mean it looked like the generic white sourdough loaves you can get at the supermarket? No. It means it was naturally-fermented and -leavened. It means it had more complex flavours and had the nutrition of the wheat seed unlocked for our stomachs and bodies. It means it was balanced as a whole food with more whole grains, as opposed to isolated parts of the grain.
Also the qualifier of “sourdough” wouldn’t be needed. You could just say bread. But it was sourdough in the sense that word sour is tied directly to acid and fermentation.
Old English sur "sharp and acidic to the taste, tart, acid, fermented,"
When we talk about a sourdough starter being a culture loaded with bacteria, we’re talking about the orders lactic acid bacteria (LAB) and acetic acid bacteria (AAB).
Notice the acid. When the fermenting happens, breaking down the wheat flour, the acid is produced. When the acid is produced, the flavour is set loose into the dough.
Which do you like better: sourdough, white, wheat or rye bread?
Has anybody ever asked you this? But what happens when you make fermented rye bread? It is sourdough. Or whole-wheat sourdough? Or a nice white sourdough breadbowl? Sourdough isn’t this singular form — it is the method by which the bread is made.
You may recall from The Vision and Mission of Mooon Bread in last month’s edition of this here newsletter that I’m striving to get the skills to bake “naturally-leavened” bread into the homes of 9,999 people.
There is a reason I didn’t say sourdough. But I’m now acknowledging that it wouldn’t be wrong (:
While sourdough is not exclusively this white-flour-only grocery store concoction, those are still a step up from the bread aisle (assuming there weren’t shortcuts taken in the fermentation and flavour-development). But they are still a far stretch from the bread I aspire to bake and eat. The original bread. Three simple ingredients. Handcrafted. The bread I’m striving to get into your home.
If you remember that sourdough is the process by which the flour is pre-processed by wild yeast and acidic bacteria, and that virtually every recipe that calls for wheat flour could be made via this acidic dough instead, then no, I would say sourdough is not a misnomer.
Sourdough is a delicious and healthy adventure into the future. While also being the staff of life that facilitated the human race surviving to at least 2023.
So get out there and bake some acid.
Utah Cheese Awards
Saturday, November 8 is the sixth annual Utah Cheese Awards. This is the third year in a row that Mooon Bread will be provided for pairing with the winning cheeses and pepper jellies. It is an honour to be involved with such an impressive group of food producers in Utah and the Western states.
Up above you can see an acidic boule that I shared in 2021 that got me more involved in the event. Here I am judging that year’s cheeses:
Mooon Bread will also be exhibiting at the event so you can browse some of the great local wares that are offered in the workshops, like custom breadboards with crumb-catching trays, and earthenware pots perfect for baking sourdough.
Come say hi!
Take a peek at upcoming Mooon Bread Sourdough Workshops here:
Or reply to this message to schedule a custom time or to pre-order the video course.
Also, if you’re in Utah, stop by the last Suncrest Farmers Market of the year on Oct. 11 from 5-9pm.