Bread’s in our genes.
TODAY IS NATIONAL SOURDOUGH BREAD DAY!
It is easy to imagine that sourdough bread was basically the earliest incarnation of bread. Once we as a civilization had gotten down the fine points of making flour out of wheat, it was just a matter of mixing it with water and seeing what would happen. After days, the air would naturally act as the yeast eating the carbs of the flour and the whole thing would turn a bit sour. But you had a good glob of stuff that you could eventually turn into something edible and amazing.
Then again, bread baking is so ancient, just like cooking animal meat, that anything people try to understand about it relies on a bit of speculation and extrapolation.
What’s so interesting about sourdough is twofold: when you make a starter, that same starter can help to bake sourdough breads for literally centuries, and even more interesting is that any starter is completely unique to the environment it’s in. Even if you imported a starter from somewhere else, the air in your immediate vicinity would create a distinct flavor of bread. Unbelievably cool.
SPad blessed us with his sourdough tonight.
Of course, bread is best when fresh out of the oven. This puppy had perfect crisp edges and a fluffy, hearty inside. As we have very European genetic stock, bread lifts us in a way no other food can. It’s comforting and delicious. Bread.
AK remembers how in California Adventure there is an area where they celebrate Boudin Bakery of San Francisco. You get a free sample just for going in! As an adolescent memory of hers, it makes sourdough very important in her life. Plus, there’s a video of Rosie O’Donnell and Colin Mochrie in there that totally rules.
Tomorrow is National Peanut Butter & Jelly Day!