It’s no secret that San Francisco sourdough bread is popular in America. In fact, it’s become so popular that many people consider it to be a staple food item. But what makes San Francisco sourdough bread so special? And why is it so beloved by Americans? Here are a few reasons why this type of bread has become so popular.
The dough for sourdough bread is fermented with a sourdough starter, which contains lactobacilli and yeast. The lactobacilli produce lactic acid, which gives the bread its characteristic sour taste. Sourdough bread is believed to be more digestible than other types of bread, and some people believe that it has health benefits, such as reducing the risk of gastrointestinal problems.
The dough for sourdough bread is fermented with a “starter” which contains yeast and lactobacilli. Lactobacillis produce lactic acid which gives the bread its characteristic sour taste. People who have problems digesting other types of bread, such as people with gluten intolerance and irritable bowel syndrome (IBS) usually do not have problems eating sourdough bread
History of Sourdough Bread
Sourdough has a long history in San Francisco. For much of the 20th century, it was the most common type of bread in San Francisco. Around World War I, non-native yeasts were added to some recipes to improve the rising time and volume; this resulted in standard loaves like those found in many other parts of America at that time. However, sourdough remained more popular than commercial yeast for decades afterward; retail bakers continued to use it for decades afterward, and some restaurants still use a starter in their kitchens.
Sourdough was created by San Francisco residents who wanted to be able to bake bread themselves without having to buy yeast from the store. The term “sourdough” was first published in a description of a cleaning process used by early California brewers. [1]. Sourdough became popular because there were so many different microbes in San Francisco’s environment that people thought eating sourdough would help protect them from illness [2]
How is Sourdough Bread Made
The fermentation process gives sourdough bread its unique flavor and texture. The fermentation process creates lactic acid, along with other flavor compounds. Delayed yeast activity allows the bread to ferment for an extended period of time; this also permits more sugar molecules to break down into carbon dioxide and ethanol. Ethanol evaporates faster than water, which allows the bread to rise. Another result of delayed yeast activity is that sourdough bread tends to be less chewy than regular, yeast-raised bread.
Sourdough bread is easier to digest than many types of other bread because it’s fermented with bacteria and yeast that break down proteins into sugars that the human body can absorb more easily [3]. In addition, sourdough may be better for people who have irritable bowel syndrome (IBS) or gluten intolerance because these ingredients are easier to digest.
Sourdough bread can be eaten plain or used to make sandwiches, toast, and pizza. Sourdough bread may be supplemented or replaced with other types of yeast-leavened bread. To some people, sourdough has a more complex flavor than other types of bread. This is due to the fermentation process that produces lactic acid and flavor compounds. Sourdough also has a lower glycemic index than standard commercial yeast-leavened bread. This means that sourdough bread will not cause a sharp rise in blood sugar after it is consumed.
Popularity of Sourdough in San Franscisco
There are many different bakeries in San Francisco that sell sourdough bread. Some bakeries still use a starter in their bread-making process. Other bakeries buy sourdough bread from other bakers and sell it under their own brand.
Baker Bruce Aidells, founder of Aidells Sausage Company and former host of the PBS TV series The Kitchen Detective, has been credited with helping to revive sourdough bread in San Francisco. Aidells opened a bakery, The Bread Workshop, in 1994. In 1999, he started selling packaged sourdough starters to the public. His business expanded when Bon Appétit magazine published an article about his baking process in 2006.
Although sourdough bread is more expensive and takes longer to make than other types of bread, the unique flavor and texture it provides makes it well worth the effort. If you’ve never tried sourdough bread before, I highly recommend you give it a try – you won’t be disappointed.
