You might be surprised to know that sourdough is the oldest form of leavened bread and has a history spanning centuries, dating as far back as ancient Egypt. It’s traveled to all corners of the world – from Egypt to Mexico to Europe and beyond – and its methods have been passed down generations from baker to baker to the present day.
Sourdough bread was around long before commercial yeasts were discovered. Fermentation is a process steeped in history and one which is common in many civilizations all over the world.
The fermentation process that is sourdough bread making has captured the attention of many home bakers in recent times (including me!) but it is a process that may be as old as time itself.
The process of sourdough fermentation involves cultivating a colony of wild yeast in a slurry of flour and water. This "sourdough starter" as it's called, forms a symbiotic culture of lactic acid bacteria and wild yeast that produce carbon dioxide responsible for the rising of bread dough - this was the original form of rising bread used throughout human history, until the discovery of commercial yeast in the mid-19th century.
When and where did sourdough originate?
The origins of bread-making are so ancient that no one can say for certain when and where sourdough came from, but the first recorded civilization we know of that made sourdough bread were the Egyptians around 1500 BC.
There are many theories as to how it was discovered, but it's assumed that it was by accident. One theory is that the Egyptian people left some out on the counter and some of the wild yeast spores in the air mixed with the dough, causing it to rise and create sourdough bread as we know it.
Where did it travel next?
From Egypt, sourdough bread-making spread north to ancient Greece, where it was first baked at home by women and later, in bakeries. The Romans learned the art of bread baking from the Greeks. There are sourdough recipes that date back to 17th Century France, which use a starter that is fed and risen three times before adding to the dough.
Master bakers from France then took their sourdough techniques to Northern California during the California Gold Rush in 1848, and it still remains a big part of the culture of San Francisco today.
Since 1849, bakers in San Fran have been using the same sourdough culture, which they call a "Mother dough," as well as the same recipe, flour, water, a pinch of salt and some of this "Mother Dough". In fact, their "Mother Dough" was so important that it was heroically saved by Louise Boudin during the Great San Francisco Earthquake of 1906! How incredible is that?!
The sourdough tradition was then carried into Alaska and the Yukon territories of Canada during the Klondike Gold Rush of 1898. Conventional leavenings, such as yeast and baking soda were much less reliable in the harsh conditions faced by the miners, so experienced miners would carry a pouch of starter either around their neck or on a belt at all times. They would even sleep with their starter to keep it from freezing in extreme temperatures, which led to the miners earning the nickname "Sourdough" at the turn of the century.
With growing popularity and an increasing number of home bakers looking to try their hands at baking sourdough, one thing’s for certain: sourdough is here to stay, and I'm okay with that.
Interested in trying your hand at making your own sourdough? Join one of my in-person Basic Sourdough Classes! My September Class is SOLD OUT, but I'm offering two classes in October - perfect for the holiday season! And if that doesn't tickle your fancy, get a copy of my eBook - a simple approach to sourdough bread.
sources: the sourdough school
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