I'm a bit new at this, so you'll have to excuse me if this is a dumb question:
What, exactly, is the difference between different types of sourdoughs?
I've seen recipes for Vermont sourdoughs, Norwich sourdoughs, San Francisco sourdoughs, etc., but I don't know how they're different. Is it based on the area in which they're made, or is there a difference in the degree of sourness or texture?
I really appreciate the help!
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No such thing as a dumb question!!
I am not an expert, but I have been told when asked the same question that it is the name of the place where the starter was started - but really doesn't mean a lot if you aren't IN that place when you make the bread, since your climate, water and all will negate that.
But as for made bread - each has is subtle differences, - for exactly the same reason as above. Differences in strains of yeast, of sourness or lack thereof, and different flours and and water all change from place to place and tradition and tradition.
Thanks for the response, Joseph. I work with yeast in my lab, so I can definitely see how strains would be different based on their growing conditions and environment. That's why I was really perplexed when I see recipes like this and this. Thoughts?
When we were first married we lived in San Francisco and the sourdough bread was incredible. It is too expensive to buy it from there (Boudine's) now so I would like a recipe that would help me create it at home.