The preparation of sour dough begins with a pre-ferment (the starter of leaven, also known as the chief or head), made of flour and water. Flour naturally contains a variety of yeast and bacterial spores. The wild yeast is called lactobacilli and the bacterial spores are called microorganisms.
Our spores are over 100 years old. We got our start when we went on a vacation to Palmyra New York. We saw a license plate from California that said SOUR DOUGH. We went in and they gave us a start of their sour dough that was 78 years old at the time they gave it to us. This was before 9-11 and we carried it home on the plane in a cup of ice. So it way over 100 years old. I am always amazed because I neglect that starter for weeks, months and I have even forgot about it for over a year but it always starts again. It has soured a ton of flour for sour dough waffles.
|I made rolls for our lunch tomorrow after dinner today.|