Sourdough, named for its unique flavor, has a slightly sour flavor. The bread won fame in the gold rush days when each prospector carried his own pot of yeast starter (a mixture of yeast, water and flour) for making breads and griddle cakes.

Our bread is like sourdough in that it has a starter, but that's where the similarity ends. Virtually every sourdough has something added to it to make it rise, like yeast, dairy, sugar or vinegar. We add nothing-just the flour and water to make our starter. Some people say that it is really "wild yeast" in the air that causes the bread to rise.

Probably not, since most bread machines depend on the more predictable rising schedule of commercial yeast. However, your bread machine is an excellent way to mix and knead the dough. A friendly reminder: Sourdough is a closed email topic. These are general baking issues rather than issues with sourdough, specifically; consult your favorite book on bread-bakery (or consult a baker friend who can visit your kitchen and see what you're doing and recommend changes).

We do not use starter in our Sourdough process. We use our motherdough in a process which is proprietary. Your complete satisfaction with every loaf of our famous Sourdough is guaranteed. If for any reason you're not fully satisfied, just call us at (800) 992-1849 and we'll gladly replace or refund your order. This guarantee applies to all perishable food products. Refunds on non-perishable product will be processed on returned merchandise only.

Boudin famous San Francisco Sourdough French Bread originated in 1849, in a tiny, old-world bakery on Dupont Street. There a French immigrant named Isidore Boudin first kneaded a hearty dough, fermented with wild yeast and then formed it into the shape of a traditional French loaf. Our Sourdough French bread is still made with flour, salt, & water and a portion of the original mother dough that dates back to the first loaf.

How often does the average San Franciscan visit Fisherman’s Wharf? Approximately never? Even tourist demand is shifting, as there are now a half-dozen taquerias at, or adjacent to, the Wharf. It’s a safe bet that when the Griswolds head back home to Kansas City, the kids will be bragging about how they downed a whole super burrito, not two ladles worth of half-warm soup housed in some leaky, yeasty contraption.

It is likely that too little liquid was added to your dough. During bread making one adds liquid to the yeast to stimulate its production of CO2 allowing the dough to rise. If too little liquid is added the yeast cannot produce enough gluten, causing the loaf to be too small and dense.

All bread has yeast and the idea is that you TOAST it WELL. This kills the yeast. I would avoid sourdough and fruity breads but the others are fine. Return to Top.

Our bread rises as a result of the starter method we use. All Pacific Bakery products are made under supervision of Kosher Overseers of America (KOA). They are not suitable for Passover because they are leavened.

These products are not recommended for canning; choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low-acid and have the potential for supporting the growth of a bacteria like Clostridium botulinum if it is present inside the closed jar. One university's research showed a high potential for problems.

Any other questions not answered here please contact the Food & Nutrition Services office at 915-779-4216

Commercial breads can contain non-vegan ingredients, including whey, honey, shortening (some labels specify vegetable shortening, which is vegan), milk, and eggs. Sodium stearyl lactylate, glycerides, emulsifiers, natural flavor, mono- and diglycerides, glycerides, emulsifiers, artificial flavor, and lactase are just a few of the ingredients that, although not in every case necessarily animal-derived, should be considered non-vegan. Some bakeries grease the bread pans with animal fat.

Ezekiel, Essene and Manna breads are made from 100% sprouted grains, as opposed to all other commercially available sprouted grain breads which also have regular flour included in the recipe. The lectins in many grains are contained in the seed coat. The seed coat is actually metabolized by the seed/grain when it is germinated, thereby eliminating the lectin and rendering the food useable. New brand names of sprouted grain bread are continually coming to market.

The Zone is not about completely avoiding certain foods, but more about making wise choices and balancing your foods. No food is absolutely banned on the Zone. While these food items should not be used often, it is ok to include them with your meals on occasion. As a general rule, you should try to keep unfavorable carbohydrates to 25% or less of your total carbohydrate allotment.

For answers, experiments, pictures and step by step instructions for making bread, visit this website: www.howstuffworks.com/bread.html.

instant read thermometer will let you know when the bread is thoroughly cooked. It should read at 190 degrees F when put into the middle of the bread after baking. If the cycle is over and bread is not cooked all the way through, you may finish it in your conventional oven. Another option, if you bread maker has a Bake Only cycle, is finishing it in the pan. However, most machines need time to cool off before they can bake again.

Bread collapsing may be a sign that you are using too much liquid. When too much fluid is added gluten growth is stimulated so much that the dough cannot hold its structure and collapses.

Batter bread is a shortcut, no-knead yeast bread. Ingredients are simply mixed, then the batter is spread in a pan to rise and bake.

No. My sourdough has plenty of yeast and wheat in it, it's just that the yeast isn't purchased separately. If you have those kinds of food sensitivities, consult a physician or dietician for advice on what you can eat safely. One reader has reported that the method works well for Spelt-based sourdough (and another uses rice flour), but while that would help with the wheat it wouldn't remove any yeast.

I only use my starter for bread loaves, so I don't have other recipes that I can recommend from experience. Give Google a whirl, though, and it should be easy to find some that others have enjoyed. Several readers have let me know that their "pet" works excellently in their favorite recipes of that sort. A friendly reminder: Sourdough is a closed email topic. Many years ago I had some sourdough bread that I really loved, but I think it was made differently from yours.

Boudin Sourdough is made with unbleached flour, pure water, salt, and some of the original "Mother Dough", and does not contain any preservatives. Our breads will stay fresh at room temperature for as long as 2-3 days, if they're kept away from heat and humidity. Temperatures should not exceed 70 degrees, and relative humidity should remain below 60%. Avoid direct sunlight. To store bread for up to two months, place package in a plastic bag, close tightly, and refrigerate.

The secret is in our starter, or "Mother Dough", which includes micro-organisms that slowly and naturally ferment and raise the bread, producing a deliciously sour flavor. Our starter is proprietary, as it's the original "Mother Dough" from 1849, so we do not share or sell it. We don't make an "Extra Sour" version of our bread, either, as we prefer to use the original Sourdough French Bread recipe.

Molds are part of a larger group of microorganisms called fungi. Fungi are found everywhere, but soil, air, water, and decaying organic matter are prime sources. Molds are microscopic plants made up of several cells. Many have a filament and a head that contains spores that can spread through the air and start new mold plants.

One thing you can try is to put ½ tablespoon of oil in each corner of the pan before adding the water. This method has worked well for many people.

The nonstick baking pan provides excellent release; however, the kneading blades sometimes make the bread difficult to remove. If this happens, allow the bread to cool at least 15 minutes in the pan before attempting to remove the bread. If necessary, twist the two wing nuts that are under the pan in both directions to help release the kneading blades from the loaf.

The Sourdough baking process has existed for thousands of years, but Boudin Bakery was the first to combine the Sourdough process with French baking techniques to create the first Sourdough French bread in 1849.

home, fresh bread will stay fresh longer if it is held at room temperature. Staling will be slowed or halted by keeping bread in the freezer. Bread stales the quickest in the refrigerator. So, why do many people store their bread in the refrigerator? Answer: To keep it from molding. A warmer temperature will keep bread fresh longer, but it also causes bread to mold faster. Refrigerator temperatures slow the growth of mold and freezer temperatures will stop mold growth. (Answered by Dr.

This is a frequent question that we get, since on one hand, at many restaurants it is common to get a basket of bread rolls (usually from a nearby bakery) and, on the other hand, many Indian restaurants around the world have "dinner plates" that include a portion of rice. There are two parts to the answer to this question: one is a commercial part and the other more important part is the artistic part.