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About Sourdough Bread Day

Sourdough Bread Day is an unofficial national food holiday in the United States, the origin of which is unknown. Sourdough first appeared in Egypt around 1500 BC. It’s the first known fluffy bread (versus flat bread) and it’s believed to be a bi-product of beer, as the Egyptians used yeast to make beer. It’s believed the yeast for the beer may have accidentally ended up on the dough waiting to be cooked. When the brewer finally went to cook the dough, it had risen. Prior to sourdough bread, breads didn’t use yeast. They were flat.

1849 is when sourdough became an institution. It was during the Gold Rush in California. Master bakers from France set up shop in downtown San Francisco and began baking the bread. It traveled well with the miners and became a hit.

Sourdough bread’s flavor is tangy and the bread is easily identifiable by its large holes created from the C02 generated from yeast. Sourdough is also the only bread that turns carbs into protein, sort of. The fermentation process partially digests the wheat proteins, but not completely, allowing the bread to be higher in protein. It is the only bread that does this. Fermentation is how it gets its tangy flavor.

Best way to celebrate today? Grab a slice, slather it with butter, pour yourself a beer and dig in…just don’t forget to thank the Egyptians!

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