Secrets of Sourdough with Eduardo Morell.
Produced by KQED’s “Quest: Science on the SPOT”.
Sourdough bread served with olive oil and sea salt would be a classic combination of flavours, the bread simply sponging up the golden oil. Decadent.
Text & Photo © JE Nilsson, CM Cordeiro 2013
A few years ago, the concept of slow cooking began in Sweden as a general awareness raised in the context of too much pre-fabricated ingredients being used in the food and beverage industry. Today, the idea of slow cooking has developed more into a lifestyle philosophy here on the Swedish culinary scene, and at the heart of this all, is the secret to sourdough baking – it is an all natural process of fermentation of the bread, and it takes time, the standard time being three days to the baking of one batch.
Continue reading “Sourdough: naturally leavened bread”