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Sourdough Quotes

Browse 12 quotes about Sourdough.

Sourdough Quotes

“For every day I have known her, she has eaten the same breakfast: sourdough toast with butter and whipped honey. She slices the golden brown toasted bread into four small squares and places them on a paper towel she has folded in half. A generous smear of softened butter goes on each piece, as thick as frosting on a cupcake, and each is then topped by a good-size dollop of whipped honey. As a child, I watched her do this hundreds of times, and now, when I'm sick, sourdough toast with butter and honey is like medicine.”

HoneyButterToastRemedialSourdough
Book:The Violets of March
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“Sourdough isn't only for bread. Any grain-based baked good- from crackers to waffles, from muffins to pasta, can be made with a wild yeast starter. Why would the home baker want to incorporate sourdough into their regular baking? First, it's an excellent way to use the starter you remove during feedings. Instead of throwing the excess in the trash, add it to your pancake batter or chocolate chip cookies. Second, a sourdough starter is an ecosystem of wild yeasts and beneficial bacteria that work together to add B-vitamins to grains, to break down gluten for better digestion, and to neutralize phytic acid and enzyme inhibitors. In other words, it's good for you. And finally, because sourdough eventually becomes a way of life. Experimenting with different ways of using it is one of the most satisfying aspects of using wild yeast in your kitchen.”

HealthyNotesStartersBaked GoodsBreadmakingSourdoughGrainsLiesl McnamaraGood For You
Book:Stones For Bread
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“Sourdough causes certain endocrine glands to secrete hormones that affect your feelings and behavior by making you happy. Therefore, it counteracts depression, in turn reducing the stress of depression. Your stress-free life helps you maintain a youthful disposition, both physically and mentally. So, eat lots of sourdough bread! - I'll be honest, I stole a quote about chocolate, but I'm sure it still counts!”

BreadBakingBakerBreadmakingSourdoughGbbo
Author:Chris Geiger
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“At Lovely’s, Minnick has emerged as the Alice Waters of pizza, with a near-spiritual connection to Oregon’s most adventurous farmers. She builds toppings from whatever they drop off— stinging nettles, quinoa greens, maybe bok choy raab, backed by unusual regional cheeses. Lovely’s makes its superb sourdough crust with locally milled grains that change with the season. The results may not be pizza as you know it. But I’m embarrassed for most other pies when I dig into one of these chewy, sour, flavor-rich wheels, and I may not be alone.”

ToppingsSourdoughPizzeriaHerbs And VegetablesLovelys
Book:The Best American Food Writing 2018: An Anthology of Wondrous Essays on How Food Redesigns Our World
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“It was while here that I got my first lessons in baking bread in the ground. The method was this: A shallow hole was dug in the sand and a fire lighted in it and allowed to burn out, thoroughly heating the ground all around it. While the ground was being heated, bread was made of sour dough, put between two gold-pans, and allowed to rise. Then the hot ashes and dirt were scooped out of the hole and the gold pans put in and covered with ashes and hot sand. The bread was allowed to stay in about an hour: if left in too long it wouldn’t burn, but the crust would get thicker. The loaf came out a rich golden brown and very delicious. This of course was only done when conditions were favorable.”

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Book:A Dog
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