List of sourdough breads

This is a list of sourdough breads. Sourdough is prepared through the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic acid produced by the lactobacilli imbues it a more sour taste, as well as extending its shelf life compared to other breads.[lower-alpha 1][2][3] Sourdough baking has a devoted community today. Many devotees share starters and tips via the Internet,[4] and hobbyists often proudly share their work on social media.[5][6]

A loaf of homemade sourdough bread

Sourdough breads
  • Amish friendship bread is a type of bread or cake made from a sourdough starter that is often shared in a manner similar to a chain letter.[7] The starter is a substitute for baking yeast and can be used to make many kinds of yeast-based breads, shared with friends, or frozen for future use. The sweet, cake-like Amish cinnamon bread is a common bread that is made from this starter; it is a simple, stirred quickbread that includes a substantial amount of sugar and vegetable oil, with a mild cinnamon flavor. It has characteristics of both pound cake and coffee cake. The flavor of the finished product can be altered by cinnamon being omitted.
Bazlama
  • Bazlama is a single-layered, flat, circular and leavened bread with a creamy yellow colour, found in Turkey. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm.
  • Borodinsky bread (Russian: бородинский хлеб borodinskiy khleb) or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds.
  • The German word Butterbrot (literally: butter bread = bread with butter) describes a slice of bread topped with butter. The slice of bread could be served with cheese, sweet toppings or a slice of sausage and it is still called Butterbrot. The words in formal and colloquial German and the different dialects for butterbrot (different from belegtes Brot - with cheese, sausages etc.), simply Brot ("bread"), Butterstulle, Stulle, Schnitte (all three Low German/Berlinerisch dialect), Botteramm (Colognian dialect, cf. Dutch boterham), Bütterken (Lower Rhine dialect) to Bemme (Upper Saxon German) or Knifte (Ruhrdeutsch). Although it is increasingly replaced by other foods, it remains a common staple food in Germany. Since 1999, the last Friday in the month of September was made the Day of Butterbrot by the Marketing Organization of German Agricultural Industries.[8] Russian adopted the term buterbrod (бутерброд) from New High German (Butterbrot),[9] perhaps as early as the 17th century during the reign of Peter the Great. In modern Russian the term has a more general meaning, whatever the ingredient on top of the slice of bread is. From Russian, the term buterbrod was adopted into Azerbaijani, Belarusian, Georgian, Kazakh, Ukrainian, and Lithuanian.
Coppia ferrarese
  • Coppia ferrarese [ˈkɔppja ferraˈreːze], also known as ciopa, ciupeta and pane ferrarese, is a type of sourdough bread made with flour, lard, malt, and olive oil, and has a twisted shape. It was first made around the thirteenth century in Ferrara, Italy. It has PGI status under European Law, which was obtained in 2001.
  • Eish merahrah (Egyptian Arabic: عيش مرحرح, [ʕeːʃ meˈɾɑħɾɑħ], "smoothed-out bread", "spread-out bread") is a flatbread, made with ground fenugreek seeds and maize, eaten in Egypt. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in Upper Egypt. The loaves are flat and wide, and usually about 50 cm in diameter.[10] A soft dough is made with the maize flour and left to ferment overnight with a sourdough starter, shaped into round loaves, and then allowed to rise or “proof” for 30 minutes before being flattened into round disks and baked.
  • Eish shamsi (Egyptian Arabic: عيش شمسي), is a thick sourdough bread eaten in Egypt made with wheat flour.[11] In Upper Egypt it replaces eish baladi as the local staple,[12] although the latter is common as well. The name, which translates to "sun bread", is thought to derive from the practice of letting the dough rise in the sun.[12] The bread is traditionally baked at home in domed clay ovens with openings at the top, although this tradition is fading with pre-made bread becoming increasingly common.[11]
  • Herman cake (often called Herman) is a 'friendship cake'. Similar to the Amish friendship bread, the starter is passed from person to person (like a chain letter) and continues to grow as it contains yeast and lactic acid bacteria.[13] One starter can, in theory, last indefinitely. The other ingredients for the mixture are milk, sugar, flour and warm water.[14][15] They became popular in the 1970s.[15]
Ethiopian injera with its typical spongy texture
A slice of pumpernickel
  • Pumpernickel (English: /ˈpʌmpərnɪkəl/; German: [ˈpʊmpɐˌnɪkl̩]) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of flour made from rye as well as whole rye grains ("rye berries").
  • Rugbrød (Danish pronunciation: [ˈʁu:ˌpʁœðˀ]) is a very common form of rye bread from Denmark.[26][27] Rugbrød usually resembles a long brown extruded rectangle, no more than 12 cm high, and 30–35 cm wide, depending on the bread pan in which it is baked. The basic ingredient is rye flour which will produce a plain or "old-fashioned" bread of uniform, somewhat heavy structure, but the most popular versions today contain whole grains (cracked or chopped rye kernels) and often other seeds such as sunflower seeds, linseeds or pumpkin seeds.

See also

Notes
  1. "Advantages of using sourdough in bread-making..." "Extended shelf life of sourdough bread — Longer mold-free period — prevention of rope in bread — Anti-staling effect"[1]

References
  1. Hui, Y.H.; Evranuz, E.Ö. (2012). Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition. Food science and technology. Taylor & Francis. p. 495. ISBN 978-1-4398-4904-0. Retrieved December 3, 2020.
  2. Gänzle, Michael G. (2014). "Enzymatic and bacterial conversions during sourdough fermentation". Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10-12 October 2012. 37: 2–10. doi:10.1016/j.fm.2013.04.007. ISSN 0740-0020.
  3. Gadsby, Patricia; Weeks, Eric. "The Biology of... Sourdough". Discover. Discover Magazine. Retrieved June 13, 2019.
  4. Harris, Lynn (2003-08-01). "Sourdough Culture". Gastronomica. 3 (3): 76–79. doi:10.1525/gfc.2003.3.3.76. ISSN 1529-3262.
  5. Nordhagen, Ari (2020-10-09). "Sourdough Goes Viral: Lucky Lady Bread shares her starter during COVID-19 crisis". Edible Inland Northwest.
  6. Scott, Chey (2020-03-14). "Homemade sourdough bread is seeing a quarantine-spurred resurgence; two local experts share their best bread-baking advice". Inlander. Retrieved 2021-10-28.
  7. "newsminer.com • Amish Friendship Bread comes with a commitment". Archived from the original on 12 March 2008. Retrieved 2008-03-18.
  8. "Tag des Deutschen Butterbrotes". berlinonline.de. Archived from the original on 1 October 2011. Retrieved 18 October 2010.
  9. Что такое БУТЕРБРОД - Этимологический русскоязычный словарь Фасмера - Словари - Словопедия
  10. "Appendix 3: Descriptions of Selected Processed Foods Included in the Tables". Food Composition Tables for The Near East. Rome: Food and Agriculture Organization. 1982. ISBN 92-5-101277-6.
  11. Weintz, Aurelia. "Shamsi Bread". Slow Food. Slow Food Foundation for Biodiversity. Retrieved 11 March 2018.
  12. El-Behary, Hend (2015). "Al-Shamsi "an ancient" bread still baked in upper Egypt". Egypt Independent. Retrieved 11 March 2018.
  13. Löll, Christiane (31 July 2003). "Ein Kuchen namens Hermann". Stern (in German). Retrieved 17 December 2012.
  14. Enfield, Lizzie (30 November 2011). "A friendship cake called Herman". Word of Mouth Blog. The Guardian. Retrieved 6 December 2012.
  15. Orr, Gillian (11 May 2012). "Home cooks revive a friendly Seventies fad to create a family tree of Herman cakes". The Independent. Retrieved 6 December 2012.
  16. Clarkson, Janet (2013). Food History Almanac: Over 1,300 Years of World Culinary History, Culture, and Social Influence. Rowman & Littlefield Publishers. p. 1293. ISBN 978-1-4422-2715-6.
  17. Cauvain, Stanley P.; Young, Linda S. (2009). The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications. DEStech Publications, Inc. p. 216. ISBN 9781932078992. Injera is the fermented pancake-like flatbread, which originated in Ethiopia.
  18. Satheesh Neela; Solomon Workneh Fanta (2020). "Injera (An Ethnic, Traditional Staple Food of Ethiopia): A review on Traditional Practice to Scientific Developments". Journal of Ethnic Foods. 7. doi:10.1186/s42779-020-00069-x. S2CID 221824144. Retrieved 9 February 2021.
  19. Lyons, Diane; D' Andrea, A. Catherine (September 2003). "Griddles, Ovens, and Agricultural Origins: An Ethnoarchaeological Study of Bread Baking in Highland Ethiopia". American Anthropologist. 105 (3): 515–530. doi:10.1525/aa.2003.105.3.515. JSTOR 3566902.
  20. Mekonnen, Yohannes (29 January 2013). Ethiopia: the Land, Its People, History and Culture. Yohannes Mekonnen. p. 362. ISBN 978-1-4823-1117-4.
  21. "Kommißbrot" (pdf). Kleines Brotlexikon. Museum der Brotkultur, Ulm. Retrieved 1 September 2011.
  22. "Kommissbrot". Bread. German Food Guide. 2009. Retrieved 1 September 2011.
  23. "The culinary art and culture of 'Il-Ftira Maltija' has been recognized by UNESCO - The Malta Independent". www.independent.com.mt. Retrieved 2021-01-06.
  24. Malta, Lovin (2017-01-21). "7 Ways To Use Maltese Bread That Will Have You Salivating". Lovin Malta. Retrieved 2021-01-06.
  25. "Watch: The rising cost of bread and Malta's dying art - The Malta Independent". www.independent.com.mt. Retrieved 2021-01-06.
  26. Mellish, K.X. (2014). How to Live in Denmark: A Humorous Guide for Foreigners and Their Danish Friends. Primedia E-launch LLC. ISBN 978-1-63315-290-8. Retrieved February 7, 2015.
  27. Sheraton, M. (2015). 1,000 Foods To Eat Before You Die: A Food Lover's Life List. Workman Publishing Company. p. 0. ISBN 978-0-7611-8306-8. Retrieved February 7, 2015.
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