Thread: Food and Drink Homemade bread
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Old 10-15-2014, 01:08 PM   #78
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Quote:
Originally Posted by Stewie View Post
This reminds me of a quip in a bread baking book I have. Before there was readily available yeast, all bread was sourdough. Bread makers always saved a portion of the previous starter for the next batch (and fed it). Hence, all dough was sourdough. The advent of viable yeast made the need for a starter for bread unnecessary and people were elated. They were sick of the same sour flavor in their breads. Now, sourdough is considered an artisan bread and I love it. Of course, I don't have to eat it everyday.
I don't really care for sour dough, but I always keep a little of the dough from the previous batch. Seems to give it a good jump start on the flavor.
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