List of sourdough breads

Last updated

A loaf of homemade sourdough bread Homemade Sourdough 2020.jpg
A loaf of homemade sourdough bread

This is a list of sourdough breads. Sourdough is prepared through the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli imbues it with a more sour taste, as well as extending its shelf life compared to other breads. [a] [2] [3] Sourdough baking has a devoted community today. Many devotees share starters and tips via the Internet, [4] and hobbyists often proudly share their work on social media. [5] [6]

Contents

Sourdough breads

Bazlama Bazlama.jpg
Bazlama

After baking, it is generally consumed fresh and is often served as part of a traditional Turkish breakfast. Bazlama is sometimes referred to as "village bread" due to its popularity in rural areas of Turkey. [9] Shelf life of bazlama varies from several hours to a few days, depending on storage conditions. [10]

Coppia ferrarese Coppia-ferrarese.jpg
Coppia ferrarese
Ethiopian injera with its typical spongy texture Injera Texture.jpg
Ethiopian injera with its typical spongy texture
A slice of pumpernickel Pumpernickel.jpg
A slice of pumpernickel

See also

Notes

  1. "Advantages of using sourdough in bread-making..." "Extended shelf life of sourdough bread — Longer mold-free period — prevention of rope in bread — Anti-staling effect" [1]

References

  1. Hui, Y.H.; Evranuz, E.Ö. (2012). Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition. Food science and technology. Taylor & Francis. p. 495. ISBN   978-1-4398-4904-0 . Retrieved December 3, 2020.
  2. Gänzle, Michael G. (2014). "Enzymatic and bacterial conversions during sourdough fermentation" . Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–12 October 2012. 37: 2–10. doi:10.1016/j.fm.2013.04.007. ISSN   0740-0020. PMID   24230468.
  3. Gadsby, Patricia; Weeks, Eric. "The Biology of... Sourdough". Discover. Discover Magazine. Retrieved June 13, 2019.
  4. Harris, Lynn (2003-08-01). "Sourdough Culture" . Gastronomica. 3 (3): 76–79. doi:10.1525/gfc.2003.3.3.76. ISSN   1529-3262.
  5. Nordhagen, Ari (2020-10-09). "Sourdough Goes Viral: Lucky Lady Bread shares her starter during COVID-19 crisis". Edible Inland Northwest.
  6. Scott, Chey (2020-03-14). "Homemade sourdough bread is seeing a quarantine-spurred resurgence; two local experts share their best bread-baking advice". Inlander . Retrieved 2021-10-28.
  7. "newsminer.com • Amish Friendship Bread comes with a commitment". Archived from the original on 12 March 2008. Retrieved 2008-03-18.
  8. HasanzadeNemati, Shadi (2024-05-09). "Bazlama Easy Turkish Flatbread". Unicorns in the Kitchen. Retrieved 2025-02-09.
  9. Life, Turkey's For (2010-11-20). "Bazlama Bread - The Resurgence Of A Village Bread". Turkey's For Life. Retrieved 2025-02-09.
  10. Barley for Food and Health: Science, Technology, and Products , p. 158, at Google Books
  11. "Appendix 3: Descriptions of Selected Processed Foods Included in the Tables". Food Composition Tables for The Near East. Rome: Food and Agriculture Organization. 1982. ISBN   92-5-101277-6.
  12. 1 2 Weintz, Aurelia. "Shamsi Bread". Slow Food. Slow Food Foundation for Biodiversity. Retrieved 11 March 2018.
  13. 1 2 El-Behary, Hend (2015). "Al-Shamsi "an ancient" bread still baked in upper Egypt". Egypt Independent. Retrieved 11 March 2018.
  14. Löll, Christiane (31 July 2003). "Ein Kuchen namens Hermann". Stern (in German). Retrieved 17 December 2012.
  15. Enfield, Lizzie (30 November 2011). "A friendship cake called Herman". Word of Mouth Blog. The Guardian. Retrieved 6 December 2012.
  16. 1 2 Orr, Gillian (11 May 2012). "Home cooks revive a friendly Seventies fad to create a family tree of Herman cakes". The Independent. Retrieved 6 December 2012.
  17. Clarkson, Janet (2013). Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence. Rowman & Littlefield Publishers. p. 1293. ISBN   978-1-4422-2715-6.
  18. Cauvain, Stanley P.; Young, Linda S. (2009). The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications. DEStech Publications, Inc. p. 216. ISBN   9781932078992. Injera is the fermented pancake-like flatbread, which originated in Ethiopia.
  19. Shinn, David (29 March 2004). Historical Dictionary of Ethiopia. Scarecrow Press. p. 198. ISBN   978-0-8108-6566-2.
  20. Lyons, Diane; D' Andrea, A. Catherine (September 2003). "Griddles, Ovens, and Agricultural Origins: An Ethnoarchaeological Study of Bread Baking in Highland Ethiopia". American Anthropologist. 105 (3): 515–530. doi:10.1525/aa.2003.105.3.515. JSTOR   3566902.
  21. Mekonnen, Yohannes (29 January 2013). Ethiopia: the Land, Its People, History and Culture. Yohannes Mekonnen. p. 362. ISBN   978-1-4823-1117-4.
  22. "Kommißbrot" (PDF). Kleines Brotlexikon. Museum der Brotkultur, Ulm. Archived from the original (PDF) on 31 March 2012. Retrieved 1 September 2011.
  23. Dictionary of German Bread Names, Bread Village
  24. "Kommissbrot". Bread. German Food Guide. 2009. Archived from the original on 27 March 2012. Retrieved 1 September 2011.
  25. "The culinary art and culture of 'Il-Ftira Maltija' has been recognized by UNESCO - The Malta Independent". www.independent.com.mt. Retrieved 2021-01-06.
  26. Malta, Lovin (2017-01-21). "7 Ways To Use Maltese Bread That Will Have You Salivating". Lovin Malta. Retrieved 2021-01-06.
  27. "Watch: The rising cost of bread and Malta's dying art - The Malta Independent". www.independent.com.mt. Retrieved 2021-01-06.
  28. Mellish, K.X. (2014). How to Live in Denmark: A Humorous Guide for Foreigners and Their Danish Friends. Primedia E-launch LLC. ISBN   978-1-63315-290-8 . Retrieved February 7, 2015.
  29. Sheraton, M. (2015). 1,000 Foods To Eat Before You Die: A Food Lover's Life List. Workman Publishing Company. p. 0. ISBN   978-0-7611-8306-8 . Retrieved February 7, 2015.
  30. "Do Danes really eat rugbrød for at least one meal every day?". The Local .dk. Archived from the original on 13 August 2021. Retrieved 10 March 2023.