History of Sourdough

Sourdough's history began in ancient Egypt, where wild yeast and bacteria in the air fermented grain and water to leaven bread. It was the only method for making leavened bread for thousands of years until commercial yeast was developed in the 19th century. The practice spread through civilizations like ancient Greece and Rome and became a staple for pioneers, especially during the California Gold Rush, when miners were nicknamed "sourdoughs" for carrying their starter. 

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• Ancient Origins: The first recorded use of sourdough was by the ancient Egyptians, likely through an accidental discovery where a mixture of flour and water left out in the open fermented due to wild yeast in the air. This mixture created carbon dioxide, which made the bread rise.

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• Spreading Through Civilizations: From Egypt, the process spread to ancient Greece and Rome, where it became a staple food. Sourdough remained the primary way to make bread rise through the Middle Ages and Renaissance.

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• The Gold Rush Connection: In the United States, sourdough became a staple for pioneers in the 19th century, particularly during the California Gold Rush. It was essential because commercial yeast was not easily available and starter could be transported. Prospectors in the Klondike Gold Rush in Alaska and Canada also relied on sourdough starter, sometimes carrying it with them to keep it from freezing.

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• Decline and Resurgence: The introduction of commercial yeast in the 19th century made bread-making faster, and sourdough's popularity declined. However, sourdough has experienced a major resurgence in recent years, driven by the artisan bread movement and a renewed interest in traditional cooking methods. It can also attribute a surge in popularity as a result of the pandemic when commercial yeast was often not in stock in grocery stores.