Soup in a Sourdough Bread Bowl (Sourdough Bread Day!)
Updated: Aug 27, 2020
I think it's really funny when food is the serving dish as well, so for Sourdough Bread Day, I decided to do soup in a sourdough bread bowl. A miniature version; this is just a little roll, not a big bowl/boule. :)
I have started to learn how to bake different things, but making sourdough bread from scratch is a little intense. I never realized it!
To make your own sourdough starter, it takes ~5 days! One of these days. :) For now, I'll just buy it when I feel like it.
I like baking because it's a little science project with the yeasties and making sourdough bread is no exception. Something interesting I learned while watching the Cooking Channel's Food Fact or Fiction was that sourdough bread tastes different and has different textures etc. depending on where it is baked because it is so dependent on the surroundings (temperature, humidity, and the air etc.). They tested the same recipe and starter -- baking it in San Francisco (most famous place for sourdough bread in the US) and the Northeast and the Midwest if I remembered correctly.
This is a really cool graphic from studentsdiscover.org about the Science of Sourdough.
National Sourdough Bread Day / some history of Sourdough
National Sourdough Bread Day on April 1st recognizes one of the world’s oldest leavened breads.
Sourdough is produced through the process of long fermentation of the dough using lactobacilli and yeasts. The use of naturally occurring yeasts and friendly bacteria versus cultivated yeast causes the bread to have a slightly sour, but pleasant taste.
Most likely the first form of leavening available to bakers, it is believed sourdough originated in Ancient Egyptian times around 1500 BC. During the European Middle Ages, it also remained the usual form of leavening.
As part of the California Gold Rush, sourdough was the principal bread made in Northern California and is still a part of the culture of San Francisco today. The bread was so common at that time the word “sourdough” became a nickname for the gold prospectors. In The Yukon and Alaska, a “sourdough” is also a nickname given to someone who has spent an entire winter north of the Arctic Circle. It refers to their tradition of protecting their sourdough during the coldest months by keeping it close to their body. The sourdough tradition was also carried into Alaska and western Canadian territories during the Klondike Gold Rush.
San Francisco sourdough is the most famous sourdough bread made in the United States today. In contrast to sourdough production in other areas of the country, the San Francisco variety has remained in continuous production since 1849, with some bakeries able to trace their starters back to California’s Gold Rush period. Many restaurant chains keep it as a menu staple. Sourdough bread is a great side to your soup, stew or toasted with your morning cereal.
I just put a little soup and made a little bread bowl. If you're going to have soup and a roll, why not make it fun? Give it a try! We are good at this!