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	What is Sourdough?
		From a scientific perspective, a sourdough starter is a natural leaven - a mixture of grains and liquid (usually flour and water) inhabited by so-called "wild" yeasts and bacteria which leaven and flavor bread dough.
		Sourdough Starter: A starter or culture of wild/natural yeast and lactobacilli in a medium of flour and liquid which is propagated through ongoing refreshments (or "feedings") for the purpose of leavening bread dough, is on-going and is continued on from one bake or activation to the next.
		With sourdough, the degree of sourness depends on many factors including the temperature, length of fermentation, type of grains, amount of water, and most importantly, the particular strains of yeast and lactobacilli that live in the starter.
	www.angelfire.com /ab/bethsbread/WhatisSourdough.html (1380 words)

	Sourdough - Wikipedia, the free encyclopedia
		Sourdough is a symbiotic culture of lactobacilli and yeasts used to leaven bread.
		A sourdough starter is a stable symbiotic culture of yeast and lactobacteria, including the well known Candida milleri (yeast) and Lactobacillus sanfranciscensis (bacteria) of San Francisco sourdough, growing in a paste of flour and water.
		Sourdough was the main bread made in Northern California during the California Gold Rush, and it remains a major part of the culture of San Francisco.
	en.wikipedia.org /wiki/Sourdough (721 words)

	Sourdough cooking recipes (Site not responding. Last check: 2007-10-10)
		In bread baking, the sourdough acts primarily as the leavening or raising agent.
		The sourdough base is often called a sponge and from it springs bread, biscuits and flapjacks.
		Sourdough fed generations of miners, trappers, mountain men and pioneers--and, later on, farm and city families.
	www.cowboyshowcase.com /sourdough.htm (1445 words)

	Hormel Foods - Glossary - Sourdough Starter (Site not responding. Last check: 2007-10-10)
		The primary difference between making bread with a sourdough starter and making bread with the direct or straight yeast method (the method familiar to most home cooks) is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods.
		Sourdough breads feature a chewy crust, open crumb, a moderately dense texture, and a slightly sour flavor and aroma that are very pleasing.
		Once the sourdough starter has been prepared, a small piece of the dough can be reserved to be used later as the starter for a new batch of bread.
	www.hormel.com /kitchen/glossary.asp?id=34480&catitemid= (319 words)

	Sourdough (Site not responding. Last check: 2007-10-10)
		Sourdough has been around long before they developed yeast.
		All you need is 1 or 2 tablespoons of ~sourdough starter, you can get some culture from a ~friendor relative that keeps a start on hand.
		Your sourdough is not a lost cause if you happen to leave it in your refrigerator to long.
	members.networld.com /rcsfoote/html/index1.html (555 words)

	Sourdough -- benefits, catching and care, recipes
		With sourdough, you are keeping and feeding a population of friendly yeast and bacteria, called a "culture," or a "starter." The population rises and falls, depending on where you keep it and what you feed it.
		When sourdough is at its peak, it has risen to maximum volume, it's full of bubbles and living yeast, it's thick enough to hold the bubbles, and it's not yet very sour.
		Unless you're eating sourdough at every meal, or your kitchen is cold, you'll need to keep it in a refrigerator, where you can feed it as infrequently as once a week.
	www.ranprieur.com /misc/sourdough.html (3881 words)

	The History of Sourdough
		Sourdough is the oldest and most original form of leavened bread.
		They found out that the sourdough culture there was very unique and they became very famous for their bread with this special flavor.
		Since 1849 they have been using the same sourdough culture, which they call a "Mother dough" and the same recipe, flour, water, a pinch of salt and some of the this "Mother Dough".So important is their "Mother Dough" it was heroically saved by Louise Boudin during the Great San Francisco Earthquake of 1906.
	www.kitchenproject.com /history/sourdough.htm (868 words)

	rec.food.sourdough FAQ Questions and Answers
		From the point of view of sourdough she is not a purist and in the context of a general book on bread I have no major quibble with that.
		Sourdoughs do not have to double in bulk in fermentation, as much of their flavor and microbiological vigor is carried from the prefermentation stages-- from the sponge or leaven you have made from your active starter.
		As I understand it, all stable "sourdough" starters are a symbiotic mixture of yeasts and bacteria, that, through their mutual liking of the other's by-products, cause the mixture to remain stable over time, relatively unaffected by other wild yeasts and bacteria that may, by chance, settle into the mix.
	www.faqs.org /faqs/food/sourdough/faq (21684 words)

	Blue Ribbon Bakery--about Sourdough Breads
		I am now using sourdough in many kinds of bread, modifying old recipes; often the only change is an adjustment in liquid to accommodate the wetness of my starter, omission of the commercial yeast, and breaking the process into different stages.
		Sourdoughs International sells starters from all over the world and a book "World Sourdoughs From Antiquity." The book tells the interesting stories of how Ed Wood gathered these starters and how he participated in a National Geographic project to duplicate the ancient bakery that fed the builders of the pyramids.
		Basically, you add milk and eggs and a little oil or melted butter to your basic sourdough sponge (this may be leftover from a bread recipe.) I'd use 1 egg and 1 Tbsp oil for one cup of sponge; double that for two cups of sponge.
	www.geocities.com /NapaValley/4496/sour.html (2299 words)

	About Sourdough Starter (Site not responding. Last check: 2007-10-10)
		Sourdough starter is used in baked goods because it contains an organism that is able to produce the gasses that give baked goods their lightness.
		The general rule for substituting sourdough starter for yeast is to use one cup of starter for each one-ounce yeast cake, and then reduce the amounts of flour and liquid each by about one cup.
		Try the recipe as an ordinary "slow" method recipe, since that's what sourdough is. For quickbreads such as biscuits and muffins, substitute starter for about one-third or one-half of the flour and reduce the liquid by that amount, and use baking soda instead of baking powder.
	home.teleport.com /~packham/sourdo.htm (1927 words)

	Sourdough Bread
		If your sourdough is vigorous, it's time to move it from its warm spot to the refrigerator, and to start feeding it either weekly or after every use.
		Sourdough bread is supposed to have a tougher crust than "normal" bread.
		In summary, sourdough bread baking consists of innoculating a part of your flour and water (the sponge) with your yeast-and-lactobacilli culture (the starter), then letting the microorganisms grow and reproduce (proof) until you have enough of them to leaven your bread, whereupon you add the rest of the flour and water and some salt.
	www.tyler.net /jpwright/sourdo.htm (2959 words)

	How Sourdough Bread Works (NOT GF) (Site not responding. Last check: 2007-10-10)
		It turns out that sourdough bread represents a centuries-old technology for preserving and storing yeast for long periods of time, and it is this technology that creates the amazing flavor.
		Sourdough bakers call this "hooch." Over the week the starter became a thick liquid, like pancake batter.
		You need to have the sourdough starter at room temperature, so if you have your starter in the refrigerator, put a cup of it out on the counter for a while before you start mixing the bread.
	www.breadwithoutborders.com /printable/sourdough.htm (1885 words)

	Sourdough Definitions
		It is a portion of the ripe sourdough leaven saved from the previous day's bake and corresponds to the French term "chef".
		Sourdough bread may or may not have a sour flavor depending on the acids produced by the specific strains of lactobacilli that are involved in the fermentation process.
		Sour bread is only sourdough bread when it has been leavened by a sourdough (natural leaven) culture of wild yeast and lacatobacilli.
	www.angelfire.com /ab/bethsbread/sdDefinitions.html (1923 words)

	Sourdough Home - All About Sour
		One consequence of the common belief that sourdough should be sour is that commercial sourdough is too sour.
		Sourdough, in all breads, acts as a preservative, a natural preservative.
		Sourdough also adds a depth of flavor that is interesting and compelling.
	www.sourdoughhome.com /sour.html (1493 words)

	Sourdough (Site not responding. Last check: 2007-10-10)
		The microorganisms that we collectively call "sourdough" are a combination of a wild yeast and an acidifying bacteria that produce the acetic and lactic acids that yield the characteristics of what we call sourdough leavened bread.
		Sourdough is propagated by saving a small amount of the existing material and using it to "seed" the next batch of dough.
		The first step in using your sourdough is to proof/feed/wakeup at least some portion of your sourdough culture.
	www.innerlodge.com /Recipes/Breads/Sourdough (1173 words)

	Sourdough
		Sourdough is something that I've been interested in and have enjoyed learning about and cooking with for years.
		My uncle sent us a sourdough starter from Alaska when I was a kid - one of the "Sourdough Jack" cookbook and starter sets that were so prevalent in the 60's and early 70's.
		He'd been a hunter, trapper and wilderness guide for years before starting his sourdough bakery and supply company in San Francisco and then retired to Seattle when he retired.
	www.qdpnet.com /clientwebs/mikeoak840/pages/cooking/sourdough.htm (309 words)

	Sourdough! (Site not responding. Last check: 2007-10-10)
		If you're interested in making sourdough bread as the oldtimers made it, your starter can be formulated by dissolving a cake or a package of dry yeast in two cups of warm water.
		Sourdough French bread, with its fine crunchy crust baked to a golden brown, is also a taste tempter and I hope you'll try it the next time you feel the need for a little variety in your bread making.
		Hotcakes made from sourdough starter have a distinctive soft texture all their own and no treatise on sourdough would be complete without a few words on the subject.
	www.motherearthnews.com /library/1971_September_October/Sourdough_ (2327 words)

	NPR : Sourdough: More than a Bread
		Sourdough can be used in pancakes, biscuits, rolls, and even chocolate cake and brownies.
		"Sourdough" even became the nickname for California Klondike miners at the turn of the last century because they carried starter in their backpacks to make bread without having to find a town, let alone yeast.
		Sourdough is the oldest form of leavened bread and was used at least as early as ancient Egypt.
	www.npr.org /templates/story/story.php?storyId=6061648 (2261 words)

	Sourdough Cultures
		Classic Sourdoughs was written to anticipate and answer the many questions of the first time baker as well as the old time sourdough addict.
		This is the only sourdough culture we are aware of that leavens whole-wheat better than it does white flour and is therefore ideal for those who grind their own flour.
		And the Saudi sourdough is as desert as its Bedouin baker.
	www.sourdo.com /culture.htm (1662 words)

	Sourdough
		Sourdough is an interesting alternative to traditional yeast breads, and so, over the years, we have tried a number of different starters - some with more success than others.
		Sourdough needs a consistent temperature of 80-90 degrees when being activated or replenished.
		In large bowl, beat egg, add sourdough starter, buttermilk and oil and mix well.
	www.molsol.com /Cooking/sourdough.html (591 words)

	Sourdough
		By making a "starter" in which wild yeast can grow, the sourdough baker can raise bread naturally, as mankind did for thousands and thousands of years before a packet of yeast was an available convenience at the local market.
		Sourdough "starter" is a batter of flour and water, filled with living yeast and bacteria.
		There are also recipes for sourdough rolls, sourdough pancakes, sourdough pretzels, sourdough bagels, and probably sourdough saltines for all I know.
	www.makeitandbakeit.com.au /sourdough.htm (1493 words)

	Hacking wild Sourdough \| MetaFilter
		Sourdough bread is perhaps one of the most primal forms of bread relying an an artificial ecosystem of hundreds of different bacteria and yeasts to digest grain flours and produce gas.
		The souring of the dough has complex effects on the flavor of the resulting bread and is necessary for low-protein flours such as rye.
		Sourdough in some ways puts the art of hacking back into breadmaking because it requires a deeper understanding of what is going on beyond just throwing a set of dry and wet ingredients into a bread machine.
	www.metafilter.com /34124/Hacking-wild-Sourdough (2932 words)

	Sourdough Bread (Site not responding. Last check: 2007-10-10)
		If your sourdough is vigorous, it's time to move it from its warm spot to the refrigerator, and to start feeding it either weekly or after every use.
		Sourdough bread is supposed to have a tougher crust than "normal" bread.
		In summary, sourdough bread baking consists of innoculating a part of your flour and water (the sponge) with your yeast-and-lactobacilli culture (the starter), then letting the microorganisms grow and reproduce (proof) until you have enough of them to leaven your bread, whereupon you add the rest of the flour and water and some salt.
	www.cox-internet.com /jpwright/sourdo.htm (2959 words)

	Joan's Sourdough Page
		Sourdough yeasts also help the bread rise and, as in any other yeast bread recipe, carbon dioxide (as well as a small amount of alcohol) is produced, pushing on the air pockets between the cell walls and thus causing expansion of the dough.
		Sourdough is so variable and I think it is this quality that makes sourdough baking so enjoyable and often times a challenge.
		Experienced sourdough bakers who know their cultures quite well don't always use the "equal rule " or you may wish to remove and pour out the same amount or half the amount of the total added.
	mysite.verizon.net /vzeomllb/id8.html (11339 words)

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