We all know April 1st is known as April Fools Day and everyone likes to pull jokes on each other. April 1st is also National Sourdough Bread Day #SourdoughBreadDay and that is no, joke. Grab your favorite Sourdough Bread and let’s make a Sandwich or two. Or is there another recipe you think we should make using Sourdough Bread and why?
I wanted to remind you National Sourdough Bread Day is an annual event celebrated on April 1st to honor the long history of Sourdough Bread-making. The often crusty loaf, with a chewy bite and sharp acidulated tang, is considered to be one of the most unique tasting Breads available. Isn’t it?
The question is. Did you know French bakers were responsible for introducing the fermentation process that gives the Bread its distinct sour taste in North America? The process of making Sourdough Bread was first imported into Northern California during the Gold Rush before spreading through the Country, following the success of the commercial production of a special Yeast for it after French Chemist and Microbiologist Louis Pasteur discovered the microorganisms that cause fermentation and gives the Sourdough Bread its taste.
Sourdough Bread-making history can be traced back to the gold rush of the 1800s that brought an onrush of miners to California including their family members who are bakers from Countries around the world. Local lore attributed the Bread to Basque migrants from the Pyrenees who arrived in San Francisco during the gold rush.
The Bread is traditionally produced through the fermentation of the dough using lactobacilli and Yeasts. In a typical production of Sourdough Bread, these lactobacilli outnumber Yeasts by a ratio of 100 to one and cause it to produce the acids that give the bread its tartness.
It starts when an ecosystem begins to form as Flour mixes with Water to make a starter dough. Enzymes in the Flour split starches into Sugars, and the bacteria convert these Sugars into lactic and acetic acid as the Dough begins to go down in pH level.
Most microorganisms die out at this point. Before Yeasts start to convert Sugars into carbon dioxide and ethanol, which is often followed by gas bubbles and Fruity fermentation smells that signal, the Bread is ready to be baked.
here is a fun fact you can share with your friends and family. Sourdough is considered traditional San Francisco Bread, and it’s still a part of the State’s culture today. In fact, its deep-rooted history can be seen in the alias of San Francisco 49ers’ mascot nicknamed ‘Sourdough Sam.’
The Bread was so common during the Gold Rush that the word ‘Sourdough’ became the alias for gold prospectors. Its popularity also remains today as it remains a staple on the menu of many of the State’s restaurants.
National Sourdough Bread Day Activities
- There’s no better way to celebrate National Sourdough Bread Day than to bake Sourdough Bread. If you’re new, search for recipes and follow baking instructions found in online food blogs and forums. You may even combine several recipes into one unique and distinct Sourdough Bread recipe for your sole amusement and experimentation.
- If you’re convinced you’ve made the most unique Homemade sourdough Bread, you will most likely want to share your loaf of Sourdough Bread with your friends and family and maybe even neighbors. I encourage you to observe National Sourdough Bread Day like a few others by donating your Bread to local food pantries. It’s one of the most impactful ways to honor the savory Bread and celebrate National Sourdough Day.
- Once your Sourdough Bred is done share your unique Homemade Sourdough Bread recipe with friends online as a way to celebrate the holiday and encourage more people to try out the Bread! Tag specific food platforms and popular bakeries and use #SourdoughBreadDay to post on Social Media to persuade them to start a conversation around your recipe or the practice of Sourdough Bread-making.
Facts About Sourdough Bread
- Sourdough’s signature sour taste is a result of the fermentation of Dough using Lactobacilli bacteria and yeast.
- Sourdough is a low–Glycemic food that helps to keep blood Sugar levels in control.
- Sourdough Bread’s fermentation process means it requires no preservative to help its shelf life.
- The lactobacilli bacteria that gives Sourdough its sour taste is cousins to the bacteria found in Yogurt and Cheese.
- Microbiologists believe lactobacilli bacteria also help Sourdough Bread have a longer shelf life.
Why People Love National Sourdough Bread Day
If there’s only one reason to give for why we love celebrating National Sourdough Bread Day, there’s no doubt that even the most delicious meals would make for a dull day in the kitchen if its recipe does not lend itself to experiments that bring fun into cooking. Sourdough Bread is fun to make because of its recipe and fermentation process, and we love it. Naturally, this makes us want to celebrate National Sourdough Bread Day often.
National Sourdough Bread Day serves as a day to enjoy the often crusty and chewy Sourdough Bread with a sharp acidulated tang. We love the after-effect it leaves in our mouths. It’s sweet and savory for sure!
People love the story of the origin of Sourdough bread! The practice of making Sourdough is as ancient as that of Bread-making itself. Dating back more than 5,000 years. Its introduction into the culinary menu of the new world during the gold rush era in California also means it holds a significant place in our hearts. National Sourdough Bread Day reminds us of this history.
Recipe for Sourdough Bread
Total
21 hrs 5 mins Yield 2 large loaves
Ingredients
- 7 1/2 cups (900g) King Arthur Unbleached Bread Flour
- 3/4 cup plus 3 tablespoons (100g) King Arthur Whole Wheat Flour or King Arthur Golden Wheat Flour
- 3 1/2 cups (800g) tepid water (75°F to 80°F )
- 1 tablespoon (20g) table salt
- 3 tablespoons (40g) sourdough starter, unfed/discard
*For best results, measure ingredients by weight.
Combine all the ingredients in a large bowl or extra large (6-quart) dough rising bucket. It’s fine to use sourdough starter straight from the refrigerator if that’s where you keep it, though it’s best if you’ve fed it at least once in the past week.
Mix the ingredients by hand until the dough forms a shaggy mass and the flour is hydrated. Cover the bowl or bucket and let the dough rest at room temperature for 15 minutes.
Fold the dough by grabbing a section from one side with a wet hand, lifting it up, then pressing it down to the middle to seal. Repeat this with the remaining three sides of the dough. Cover and let it rest for 15 minutes.
Fold the dough two more times, giving it a 15-minute rest between the two, for a total of three sets of folds in 45 minutes. As you perform the folds you’ll notice that the dough smooths out, gaining strength and becoming elastic.
Thank you,
Glenda, Charlie and David Cates
