Do you do Sourdough? I do. Does your Sourdough’s flavour change over time? Mine does. And I’ve discovered why. And I don’t think there’s any way to avoid the phenomenon. It’s just another case of Mother Nature taking her immutable and majestic course…
Luxe Sourdough Melts from Panera Bread: Just not the same without the Sourdough…
I’ve just discovered another great sandwich combo. Or, I may have reinvented Deli menu ‘wheel’. Nevertheless… Just the other day, I cobbled together a wonderful sammy using what I had on hand. Beautiful pastrami from the Deli, fresh shredded Romaine lettuce, a light schmear of Dijon mustard and slice of real (not processed) Swiss Cheese.
I don’t care if someone else already invented it. Even if it was hundreds of years ago. It’s new to me. And I’m claiming it as mine!
The bread’s the thing…
Great Sourdough-based sandwiches owe their greatness largely to the bread. They are universally stuffed with proteins and veggies that share an affection for Sourdough’s nutty, slightly sour, heavily umami flavour. There’s nothing else like it.
And sourdough bread can turn an ordinary sandwich into an extraordinary one. Have you tried – even thought of trying – Peanut Butter on Sourdough? Magnificent! If you’re not a regular visitor to bulk store or boutiques where they have their own, additive-free Peanut Butter, just grab a small jar of Kraft’s new Dark Roast PB. Its own earthy flavaroma pairs exquisitely with South Dough.
Sourdough also pairs nicely with complementary flavours. Think: the post holiday feast turkey sand-wich everyone is always prodding you to try. Sourdough is a great foil for the cranberry sauce that invariably appears as a topping on the turkey and stuffing. And it completely transforms the whole left-over experience!
And be sure to toast your Sourdough whenever it’s appropriate to do so. I cooked up a Sourdough Grilled Cheese yesterday. Just a little butter on the outsides of the bread slices, as usual. And a nice slab of real Swiss Cheese inside. No adequate superlatives exist to describe it!
But what about the flavour shift?
Thought I’d forgotten to address the original thrust of the post, didn’t you? Not a chance. But it’s a good example of why its not good to get me started on a subject I love!
Anyway… Why DOES your sourdough tend to taste different, often a gradual change over time?
Simple: It’s your starter.
As seasoned Sourdough makers will know, the unique tang and earthiness of the stuff comes from the action of natural bacteria. These bacteria – in place of regular bread yeast – ferment the dough, producing carbon dioxide gas that leavens the bread. But they also produce the umami flavours and aromas unique to every loaf.
And… Like any living thing, the bacteria evolve. They can’t help it. All organisms evolve over time. And bacteria may reproduce, creating a new generation, several times a day. So they can mutate quickly. And that can directly effect how they behave in your starter, and how your next batch of bread will taste.
My take
I’ve experienced this unavoidable phenomenon. I kept a starter going for a few months, once, while I was making Sourdough weekly, to get to know its peculiarities and hone my technique. Over a month, I could notice a definite change in the flavaroma character of the finished product. I wondered why, but I didn’t pursue the issue.
Now, thanks to a recent post by food writer Stacey Leasca on Food & Wine, I know everything I ever needed to know (and maybe more) about how Soughdough starters.
However, Stacey notes, in closing, that the study she’s reviewing was conducted in a lab, under controlled conditions: “So if your grandma’s starter, which has been alive since the turn of the 20th century, is thriving on a daily feeding, then go ahead and keep doing what you’re doing. We don’t want to be responsible for messing up a good thing!”
All kidding aside… It’s a really good look at a new scientific study on the topic. If you’re the least bit interested in Sourdough, or the fermentation process in general, I recommend you surf on over and read it…
~ Maggie J.