The Sourdough Obsession
I can’t tell you the number of times I’ve been offered a sour dough start, and didn’t know what a gift I was being offered. It wasn’t until we began growing our own wheat in 2021 that I even realized just how invested we’d become in making our own food. Dave was way ahead of me, already researching what to do with the flour we hoped to make out of the wheat berries. He settled on sourdough. All things sourdough.
Sourdough, with its distinct tangy flavor and chewy texture, has a rich history that dates back thousands of years. The origins of this beloved bread can be traced to ancient Egypt around 1500 BC, where it was discovered by accident when wild yeast spores in the air fermented a batch of dough left out overnight. This natural leavening process not only added a unique taste but also extended the bread’s shelf life. Sourdough’s popularity spread across continents and through time, becoming a staple in various cultures. In the Gold Rush era of San Francisco, it became a symbol of the city, with miners depending on it for sustenance. Today, sourdough remains a cherished artisanal bread, celebrated for its rustic charm and the enduring tradition of nurturing a living starter—a blend of flour and water that captures wild yeast and bacteria, creating a bread that is truly a testament to history and the craft of baking. Dave knew this, and was all in. I think it’s helpful to understand the science of sour dough. It’s important to understand this organism as a living breathing thing you must feed to keep a live so in turn it can keep you alive. You must respect the strict weight measurements as the balance of ingredients is critical.
He began with a small loaf in our cast iron dutch oven. After a darker than desired first run, he joined social media groups for sourdough. There are countless pages dedicated specifically to sourdough baking. Loads of helpful hints and product recommendations. Dave was in sourdough heaven, and as a bi-product, so were the rest of us.
Soon we saw several different variations of bread- jalapeno/cheddar combinations, 7 seed loaves, cranberry and walnut, etc. Once he’d perfected these, we began to see Cinnamon rolls, followed shortly thereafter by sourdough Empanada’s. Recently sourdough tortillas have been making a show. All different, all delicious. Dave has moved into different style loaf pans now, making our sourdough loaves in cast iron loaf pans for easier cutting for sandwiches and less waste, and provides his sourdough to clients by special order.
Are you interested in learning the science and process of sourdough? Join us at Urban Greens for a Sourdough retreat! We have sleeping space for you, or your group of up to 5 people (more if you bed share). Let us help you plan by calling 971-704-2006 for arrangements.
Follow our socials for recipes, visit our store for dehydrated sourdough starts.
