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Sourdough September

Sourdough September

Dating back to 1500 BC, sourdough bread was enjoyed by the ancient Egyptians. In fact, it was the only form of “leavened” bread that was possible to make during those times, until commercial yeast became available a few hundred years ago. Since it contains a live culture (unlike dry yeast), sourdough bread is made from a ‘starter’ that has been saved from a previous batch and left to ferment. The starter must be ‘fed’ with flour and watered every week, it can simply be left at room temperature to grow until it is ready to be used again in another loaf of bread.

Activity Ideas:

  • Integrate sourdough tasting into our Bread and Spread activity – here
  • Learn how to make sourdough with an informational video – here
  • Get hungry with a Great British Baking video – here
  • Or how about working with the kitchen to make your very own sourdough starter