Your Questions About Cooking Sourdough Starter

Helen asks…

best online store to buy ingrediants for baking?

Looking to buy a couple of things cheap:
1. sourdough starter
2. dark cocoa powder
3. citric acid
other stuff that I may use for cooking and baking
any idea what online stores would sell these things cheap? Amazon isnt cheap by the way, I get better deals at shoprite

sourdough answers:

My sister is a Pastry Chef. I have ordered for her from here:

Laura asks…

What food has the longest shelf/storage life?

If you knew a famine was coming, what food would you store, and how would you store it?

sourdough answers:

You need a way to keep them dry and as air-tight as possible. Your best bets for long term storage are grains and beans. Rice, if kept airtight, keeps basically forever. I’d be getting brown rice and wild rice. I buy it in 50 lb bags NOW! Wheat berries, too, if they’re airtight and dry, keep virtually forever, and with a food mill, you can grind your own wheat flour—the berries are also delicious cooked in a wide variety of different ways. I’d be sure to get a bunch of yeast, too, as it stores pretty well and as long as can keep a sourdough starter going, the yeast need is minimalized. Oatmeal, too—it’ll hang in there a long time, and hold its own, nutritionally. Dried beans and peas, for protein. I’d be tempted with canned goods as well–simple stuff–fruits and vegetables. You’d have to treat them like gold, though. Honey, as a sweetener, keeps beautifully. If it gets grainy, you just warm it and it’s back to liquid. And I’d be eternally grateful for my spouse under these circumstances, as he not only is a terrific vegetable gardener, he’s a terrific hunter as well. I’d be stashing vegetable seeds away, especially those that are good in difficult growing conditions, and sending him out with his gun and his fishing gear whenever possible.

Nancy asks…

Yeast breads recipe that start with letter J?

sourdough answers:

I was wondering if there is any J yeast bread, I could quickly say Japanese bread but I found more.

>>Jam Bread:
>>Jolly Sourdough Starter and Bread Recipe:,184,156173-228204,00.html
>>Joel’s Bread:
>>Jo’s Rosemary Bread:
>>Jelly Doughnuts:

Enjoy your yeast breads!?

Carol asks…

What are some chemical reactions that occur in day to day life?

can you please add details? thanks

sourdough answers:

Cooking food
Smoking/ Lighting a cigarette
Tons of chemical reactions in our body
Cars/ Planes etc

Chemical reactions in the kitchen:

For instance bread:
“The bread most Americans eat is leavened bread, or bread that has risen. It contains air pockets that make it fluffy or chewy. Things that make it rise, called leavening agents, include yeast, baking soda, baking powder and acids such as buttermilk. Chemical reactions occur between an acid and an alkaline–baking powder or baking soda–forming gas pockets, which make the dough rise. Yeast fungus, when combined with warm water, begins to ferment the natural sugars and carbohydrates found in flour and other bread ingredients. This fermentation process forms gas bubbles and makes the bread rise over a period of hours. Some breads, such as sourdough bread, put these ingredients together in a “starter” that ferments and is then added to the bread ingredients, which shortens the rising time.” ehow

Read more: Examples of Chemical Reactions in the Kitchen |

Article about cooking and the chemisty : “This kind of chemistry happens when you put chopped red cabbage into a hot pan. Heat breaks down the red anthocyanine pigment, changing it from an acid to alkaline and causing the color change. Add some vinegar to increase the acidity, and the cabbage is red again. Baking soda will change it back to blue.”

Science behind combustion of tobacco cigarettes:

Charles asks…

What is the history of History of White Bread?

I need to know the history of white bread. i have been searching all around and still cant find “history of white bread”….. please help me.

sourdough answers:

Bread is one of the oldest prepared foods, dating back to the Neolithic era. The first breads produced were probably cooked versions of a grain-paste, made from ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. Descendants of these early breads are still commonly made from various grains worldwide, including the Iranian (Persian) lavashs, tabuns, sangaks, Mexican tortilla, Indian chapatis, rotis and naans, Scottish oatcake, North American jonnycake, Middle Eastern pita, and Ethiopian injera. The basic flat breads of this type also formed a staple in the diet of many early civilizations with the Sumerians eating a type of barley flat cake, and the 12th century BC Egyptians being able to purchase a flat bread called ta from stalls in the village streets.

The development of leavened bread can probably also be traced to prehistoric times. Yeast spores occur everywhere, including the surface of cereal grains, so any dough left to rest will become naturally leavened. Although leavening is likely of prehistoric origin, the earliest archaeological evidence is from ancient Egypt. Scanning electron microscopy has detected yeast cells in some ancient Egyptian loaves. However, ancient Egyptian bread was made from emmer wheat and has a dense crumb. In cases where yeast cells are not visible, it is difficult, by visual examination, to determine whether the bread was leavened. As a result, the extent to which bread was leavened in ancient Egypt remains uncertain.

There were multiple sources of leavening available for early bread. Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for some time before cooking. Pliny the Elder reported that the Gauls and Iberians used the foam skimmed from beer to produce “a lighter kind of bread than other peoples.” Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was allowed to begin fermenting, or wheat bran steeped in wine, as a source for yeast. The most common source of leavening however was to retain a piece of dough from the previous day to utilize as a form of sourdough starter.[4]

Even within antiquity there was a wide variety of breads available. In the Deipnosophistae, the Greek author Athenaeus describes some of the breads, cakes, cookies, and pastries available in the Classical world. Among the breads mentioned are griddle cakes, honey-and-oil bread, mushroom shaped loaves covered in poppy seeds, and the military specialty of rolls baked on a spit. The type and quality of flour used to produce bread could also vary as noted by Diphilus when he declared “bread made of wheat, as compared with that made of barley, is more nourishing, more digestible, and in every way superior.” In order of merit, the bread made from refined [thoroughly sieved] flour comes first, after that bread from ordinary wheat, and then the unbolted, made of flour that has not been sifted.”[5]

Peasants sharing bread, from the Livre du roi Modus et de la reine Ratio, France, 14th century. (Bibliothèque nationale)Within medieval Europe bread served not only as a staple food but also as part of the table service. In the standard table setting of the day the trencher, a piece of stale bread roughly 6 inches by 4 inches (15 cm by 10 cm), served as an absorbent plate. At the completion of a meal the trencher could then be eaten, given to the poor, or fed to the dogs. It was not until the fifteenth century that trenchers made of wood started to replace the bread variety.

Otto Frederick Rohwedder is considered to be the father of sliced bread. In 1912 Rohwedder started work on inventing a machine that sliced bread, but bakeries were reluctant to use it since they were concerned the sliced bread would go stale. It was not until 1928, when Rohwedder invented a machine that both sliced and wrapped the bread, that sliced bread caught on. A bakery in Chillicothe, Missouri was the first to use this machine to produce sliced bread.

For generations, white bread was the preferred bread of the rich while the poor ate dark bread. However, in most western societies, the connotations reversed in the late 20th century with dark (whole grain) bread becoming preferred as having superior nutritional value while white bread became associated with lower-class ignorance of nutrition

Another major advance happened in 1961 with the development of the Chorleywood Bread Process which used the intense mechanical working of dough to dramatically reduce the fermentation period and the time taken to produce a loaf. This process is now widely used around the world in large factories.

Powered by Yahoo! Answers

Tags: , , , , , , , , ,
Previous Post

Your Questions About Sourdough Rising Bowl

Next Post

Your Questions About Sourdough Bread San Francisco