AY Honors/Sourdough/Answer Key

Sourdough

Skill Level

2

Year

2025

Version

18.09.2025

Approval authority

Australian Union

1

Research and present a brief history of sourdough. Include information on its origins, how it was traditionally used, and its significance in different cultures.

Sourdough has a rich and fascinating history that dates back thousands of years. The earliest evidence of sourdough bread comes from ancient Egypt around 1500 BCE. It is believed that the Egyptians discovered the process of fermentation by accident when wild yeast spores from the air settled into a mixture of flour and water, causing it to rise. This discovery revolutionised baking, leading to the creation of leavened bread, which was lighter and more palatable than the dense, unleavened bread that had been common until then.

Sourdough spread from Egypt to other parts of the ancient world, including Greece and Rome. The Greeks and Romans refined the process, developing more sophisticated techniques for maintaining and using sourdough starters. In ancient Rome, sourdough was a staple food, and bakers were highly respected members of society. The Roman Empire’s expansion helped spread sourdough baking techniques throughout Europe, where it became a fundamental part of the diet.

During the Middle Ages, sourdough continued to be a crucial part of European cuisine. Each region developed its own unique methods and flavours, influenced by local ingredients and traditions. Sourdough baking was often a communal activity, with families and villages maintaining their own starters and passing them down through generations. This period also saw the rise of professional bakeries, which began to standardise and commercialise the production of sourdough bread.

In more recent history, sourdough experienced a resurgence in popularity during the California Gold Rush in the mid-19th century. Miners and settlers relied on sourdough as a reliable and portable source of sustenance. The term “sourdough” even became a nickname for the gold prospectors themselves. Today, sourdough is celebrated for its unique flavour, health benefits, and artisanal qualities. Bakers around the world continue to experiment with and perfect this ancient technique, keeping the tradition of sourdough alive and thriving.

2

Identify and describe at least five different types of sourdough bread. Include information on their unique characteristics and regional variations.

Five different types of sourdough bread, each with its unique characteristics and regional variations:

1. San Francisco Sourdough:
San Francisco sourdough is renowned for its distinctive tangy flavour, which comes from the unique combination of wild yeast and bacteria native to the region, particularly Lactobacillus sanfranciscensis. This bread has a chewy texture and a thick, crunchy crust. The sourness of San Francisco sourdough is a result of the acetic acid produced during fermentation, giving it a flavour profile that is difficult to replicate elsewhere. Boudin Bakery, established in 1849, is famous for its original San Francisco sourdough, which uses a mother dough that has been maintained for over a century.

2. Borodinsky Bread:
Borodinsky bread is a traditional Russian sourdough made primarily from rye flour. It is characterised by its dark colour, dense texture, and slightly sweet flavour, which comes from the addition of molasses or malt. This bread often includes coriander seeds, which add a distinctive aroma and taste. Borodinsky bread is deeply rooted in Russian culture and is often associated with the country’s culinary heritage. It is typically enjoyed with butter, cheese, or cured meats.

3. Pain de Campagne:
Pain de Campagne, or “country bread,” is a French sourdough that is traditionally made with a mixture of white, whole wheat, and sometimes rye flours. This bread has a rustic appearance with a thick, crunchy crust and a soft, airy crumb. Pain de Campagne is known for its mild sourness and versatility, making it a staple in French households. It is often shaped into round or oval loaves and can be enjoyed with a variety of toppings, from simple butter to more elaborate spreads and cheeses.

4. Rye Sourdough:
Rye sourdough is popular in many European countries, particularly in Germany and Scandinavia. This bread is made with a high proportion of rye flour, which gives it a dense texture and a strong, earthy flavour. Rye sourdough is often darker in colour and has a slightly sour taste due to the fermentation process. It is rich in fibre and nutrients, making it a healthy choice. In Germany, rye sourdough is commonly used to make pumpernickel, a dark, slightly sweet bread that is often enjoyed with smoked fish or cold cuts.

5. Spelt Sourdough:
Spelt sourdough is made using spelt flour, an ancient grain that is a relative of modern wheat. This bread has a nutty, slightly sweet flavour and a lighter texture compared to traditional wheat sourdough. Spelt sourdough is often preferred by those with mild wheat sensitivities, as spelt is easier to digest. The bread has a soft crumb and a crisp crust, making it a versatile option for sandwiches, toast, or simply enjoyed on its own.

3

Look up and discuss at least two Bible verses that mention bread or leaven. Reflect on their significance and what they can teach us about the importance of sharing food.

Five Bible verses that mention bread or leaven, along with reflections on their significance and lessons about the importance of sharing food:

Give us this day our daily bread.
— Matthew 6:11 (NKJV)

This verse is part of the Lord’s Prayer, where Jesus teaches his disciples how to pray. It emphasises the importance of relying on God for our daily needs, including food. The phrase “daily bread” symbolises not just physical sustenance but also spiritual nourishment. It reminds us to trust in God’s provision and to be grateful for the food we receive each day. Sharing our daily bread with others is a way to demonstrate our faith and gratitude, ensuring that no one goes hungry and that we all experience God’s blessings together.

And Jesus said to them, “I am the bread of life. He who comes to Me shall never hunger, and he who believes in Me shall never thirst.
— John 6:35 (NKJV)

In this verse, Jesus identifies himself as the “bread of life,” highlighting his role as the spiritual sustenance for humanity. Just as bread is essential for physical survival, Jesus is essential for spiritual well-being. This verse teaches us that true fulfilment comes from a relationship with Jesus. By sharing the message of Jesus and his love with others, we can help nourish their souls and provide them with the spiritual sustenance they need. It also encourages us to share our physical resources, reflecting Jesus’ compassion and care for all people.

And as they were eating, Jesus took bread, blessed and broke it, and gave it to the disciples and said, “Take, eat; this is My body.”
— Matthew 26:26 (NKJV)

This verse describes the institution of the Eucharist during the Last Supper. Jesus uses bread as a symbol of his body, which will be sacrificed for the salvation of humanity. The breaking and sharing of bread in this context represent Jesus’ willingness to give himself for others. It teaches us the importance of selflessness and sacrifice in our relationships. By sharing food with others, we can embody the spirit of Jesus’ sacrifice, fostering a sense of community and mutual support.

Seven days you shall eat unleavened bread. On the first day you shall remove leaven from your houses. For whoever eats leavened bread from the first day until the seventh day, that person shall be cut off from Israel.
— Exodus 12:15 (NKJV)

This verse is part of the instructions for the Passover celebration, where the Israelites were commanded to eat unleavened bread to commemorate their hasty departure from Egypt. The removal of yeast symbolises the removal of sin and corruption. This practice teaches us the importance of purity and obedience to God’s commands. Sharing unleavened bread during Passover is a way to remember and honour God’s deliverance and to commit to living a life free from sin. It also emphasises the communal aspect of religious observance, as families and communities come together to share in this sacred meal.

Your glorying is not good. Do you not know that a little leaven leavens the whole lump? Therefore purge out the old leaven, that you may be a new lump, since you truly are unleavened. For indeed Christ, our Passover, was sacrificed for us.
— 1 Corinthians 5:6-7 (NKJV)

In this passage, Paul uses the metaphor of yeast to illustrate how a small amount of sin can affect an entire community. He urges the Corinthians to remove the “old yeast” of sin and become a “new unleavened batch,” reflecting their new life in Christ. This verse teaches us the importance of maintaining purity and integrity within our communities. By sharing food and fellowship in a spirit of sincerity and truth, we can support one another in living righteous lives and fostering a healthy, supportive community.

Conclusion
These verses highlight the significance of bread and leaven in both physical and spiritual contexts. They teach us about reliance on God’s provision, the importance of spiritual nourishment, selflessness, purity, and community. Sharing food is a powerful way to embody these lessons, as it fosters gratitude, compassion, and mutual support. By breaking bread together, we can strengthen our bonds with one another and with God, creating a more loving and caring world.

4

Learn how to make a sourdough starter from scratch. Document the process over a week, including the ingredients used, daily feedings, and observations of the starter’s development.

There are a number of methods to commence a starter, a simple one, along with expected observations are provided below:

MAKING A STARTER:

Day 1: Mix equal parts of flour (whole wheat or rye) and water in a jar. Cover loosely and let sit at room temperature.

Day 2-7: Discard half of the starter and feed with equal parts of flour and water daily. Observe bubbles, rise, and smell changes indicating fermentation.

Ingredients: Use unbleached flour and non-chlorinated water for best results.

OBSERVATIONS:

Day 1-2: Little to no activity.

Day 3-4: Bubbles start to form, and the starter begins to rise.

Day 5-7: The starter becomes more active, with a pleasant sour smell.

5

Understand how to feed and maintain a sourdough starter. Learn the differences between keeping a starter at room temperature and storing it in the refrigerator. Practice feeding your starter regularly and keeping it healthy.

There are many internet resources to educate on feeding and maintaining, basic requirements are outlined below:

FEEDING AND MAINTENANCE:

Room Temperature:
Feed daily with equal parts of flour and water. Ideal for frequent baking.

Refrigeration:
Feed once a week. Bring to room temperature and feed before baking.

Signs of a Healthy Starter:
Bubbles, rise, and a pleasant sour smell. Discard any starter with mould or an off smell.

6

Explore different ways to use excess sourdough starter. Try at least three recipes that use sourdough discard, such as pancakes, waffles, or crackers. Document your experiences and share the recipes with your group.

RECIPES FOR EXCESS STARTER:

Pancakes:
Mix starter with flour, milk, eggs, and baking soda for fluffy pancakes.

For example: Homemade fluffy sourdough pancakes

Waffles:
Combine starter with flour, milk, eggs, and butter for crispy waffles.

For example: No-wait sourdough waffles

Crackers:
Mix starter with flour, olive oil, and herbs, roll thin, and bake for crunchy crackers.

For example: Easy sourdough discard crackers

DOCUMENTATION:

Ingredients and Steps:
Record the ingredients used and the steps followed.

Results:
Note the texture, flavour, and any variations in the recipes.

7

Learn the steps involved in baking a loaf of sourdough bread. This includes mixing the dough, fermenting, shaping, proofing, and baking. Bake at least two loaves of sourdough bread and document the process and results.

STEPS FOR BAKING SOURDOUGH BREAD:

Mixing: Combine starter, flour, water, and salt. Mix until a rough dough forms.

Fermenting: Let the dough ferment at room temperature for several hours until it doubles in size.

Shaping: Shape the dough into a round or oval loaf.

Proofing: Let the shaped dough proof in a banneton or bowl until it rises again.

Baking: Preheat the oven with a Dutch oven or baking stone. Bake the loaf at high temperature, covered for the first half, then uncovered for a crispy crust.

FOR EXAMPLE:

Sourdough Bread: A Beginner's Guide

Sourdough Bread Recipe Beginner's Guide

Artisan Sourdough

DOCUMENTATION:

Ingredients and Steps:
Record the ingredients used and the steps followed.

Results:
Note the texture, flavour, and appearance of the bread.

8

Experiment with adding different ingredients to your sourdough bread, such as seeds, nuts, dried fruit, or herbs. Bake a loaf with your chosen additions and share it with your group.

CREATIVE ADDITIONS:

Seeds: Add sunflower, sesame, or poppy seeds for extra crunch.

Nuts: Incorporate chopped walnuts, almonds, or pecans for added texture.

Dried Fruit: Mix in raisins, cranberries, or apricots for a sweet twist.

Herbs: Add fresh or dried herbs like rosemary, thyme, or basil for enhanced flavour.

SHARING:

Presentation:
Encourage participants to present their creative loaves and share the flavours and textures they achieved.

Feedback:
Provide constructive feedback and celebrate the creativity and effort of each participant.

References

• Australian Union Sourdough Honor