National Sourdough Bread Day

April 01: National Sourdough Bread Day

National Sourdough Bread Day

National Sourdough Bread Day is April 1st.

Sourdough bread is made by fermenting dough for a long time using naturally occurring lactobacilli and yeasts. It typically has a mild sour taste due to the lactic acid produced by the lactobacilli.

Sourdough dates back to ancient Egypt and the discovery of leavening agents about 5,000 years ago. Though it was original developed for the production of beer, bakers applied the leavening to water and flour creating leavened bread.

Sourdough Facts & Trivia:
  • Sourdough uses a “starter,” a fermented mixture of flour and water, containing a colony of microorganisms including wild yeast and lactobacilli.
  • Sourdough taste varies in different places because of the local microorganisms. So, be sure to try sourdough when you travel!
  • Sourdough was the main bread during the California Gold Rush; it remains a part of the San Francisco culture today.
  • Sourdough was also a main stable for the Alaskan and Canadian territories during the Klondike Gold Rush. Experienced miners and settlers frequently carried a pouch of starter around their neck or on a belt. Old-timers are still called “Sourdoughs.”
  • In San Francisco, the sourdough starters in some places have been kept in production since the Gold Rush. When the great fire and earthquake hit the city in 1906, Louise Boudin, of Boudin Bakery, saved the original mother dough in a bucket.
  • “Sourdough Sam” is the mascot of the San Francisco 49ers.

⇴ image from Pixabay.com


National Sourdough Bread Day, watercolor Button
National Sourdough Bread Day, watercolor Button
by HolidayBug
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