The surge in popularity of sourdough bread making during and following the COVID- 19 Pandemic is a testament to a growing cultural shift towards artisanal, homemade food. As homebound individuals sought new hobbies and culinary adventures, sourdough bread making became a worldwide phenomenon.
Vanessa Kimbell of The Sourdough School notes, "The pandemic changed the market in several ways." Many people discovered the joys of crafting their own tangy, microbe-enabled bread, leading to a significant increase in home baking.
While the pandemic may have initially fueled the sourdough boom, the trend shows no signs of slowing down. Azikiwee Anderson of Rize Up Bakery emphasizes the positive impact of the pandemic on the sourdough market: "The sheer amount of people connecting to their food and what it is made of is what made it amazing for small new found bakers like me!"
Karl De Smedt of The Sourdough Library points out that consumers increasingly associate sourdough with "better taste," "rustic," "healthier," and "more natural" qualities. This presents a significant opportunity for both home and professional bakers to capitalize on the growing demand for authentic sourdough bread.
This sourdough renaissance phenomenon can be attributed to several key factors:
1. A Desire for Authenticity and Connection:
- Back-to-basics: The increasing popularity of sourdough baking aligns with a broader trend towards authenticity and a desire to reconnect with traditional food production methods.
- Slow food movement: Sourdough bread, with its lengthy fermentation process, embodies the principles of the slow food movement, emphasizing quality over quantity and a connection to local producers.
2. Health and Wellness Trends:
- Perceived health benefits: Sourdough bread is often touted as being more digestible and nutritious than commercially produced bread. This perception has driven its popularity among health-conscious consumers.
- Gut health: The growing awareness of gut health has contributed to the appeal of sourdough, as the fermentation process creates beneficial bacteria that can support digestion.
3. Home Cooking Revival:
- Pandemic-induced baking: The COVID-19 pandemic sparked a renewed interest in home cooking, with many people turning to baking as a therapeutic activity. Sourdough bread, with its relatively simple ingredients and long fermentation process, became a popular choice for home bakers.
- DIY culture: The rise of DIY culture has encouraged people to take control of their food production, and sourdough baking offers a tangible way to do so.
4. Social Media and Influencers:
- Visual appeal: The visually appealing nature of sourdough bread has made it a popular subject on social media platforms like Instagram.
- Influencer culture: Food influencers and bloggers have played a significant role in popularizing sourdough bread, sharing their recipes, tips, and experiences with their followers.
5. Local and Sustainable Food Movements:
- Support for local businesses: Sourdough bread is often associated with local bakeries and small businesses, supporting the trend towards supporting local economies.
- Sustainability: The use of natural ingredients and the long fermentation process of sourdough align with the values of sustainability and reducing food waste
As the world moves beyond the pandemic, the sourdough trend is likely to continue. Whether people are baking at home or purchasing from professional bakeries, the appreciation for sourdough's unique flavor and health benefits remains strong.
Sourdough Bread's Renaissance
Sourdough bread, with its tangy flavor and chewy texture, has been a staple in many cultures for centuries. While the basics of sourdough making remain unchanged, recent years have seen a resurgence of interest in this traditional craft. This renewed enthusiasm has led to a wave of innovation and experimentation, resulting in new techniques, tools, and ingredients that are revolutionizing the way we make sourdough.
New Techniques and Tools
One of the most exciting developments in sourdough making has been the emergence of new techniques and tools. These innovations have made it easier for both experienced bakers and beginners to produce high-quality sourdough bread.
- No-Knead Sourdough: This method has gained popularity due to its simplicity. It involves mixing the dough, letting it rest for a long period, and then shaping and baking. No-knead sourdough can produce a delicious, rustic loaf with minimal effort.
- Autolyse: This technique involves allowing the flour and water to rest together before adding the starter, yeast, and salt. Autolyse helps to develop the gluten structure and can improve the bread's texture and flavor.
- High-Hydration Doughs: These doughs contain a higher proportion of water to flour, resulting in a more open crumb and a chewy texture. High-hydration doughs are often used to make rustic loaves and baguettes.
- Precision Scales: The use of precision scales has become increasingly common in sourdough making. Accurate measurements of flour, water, and other ingredients are essential for producing consistent results.
- Dutch Oven: This versatile piece of equipment is often used to bake sourdough bread. A Dutch oven helps to create a moist environment, which promotes a crusty exterior and a tender interior.
Experimenting with Ingredients
In addition to new techniques and tools, sourdough bakers are also experimenting with a wide range of ingredients. These innovations have led to the creation of unique and flavorful sourdough breads.
- Whole Grains: Incorporating whole grains like whole wheat, rye, or spelt into sourdough dough can add complexity and nutritional value.
- Alternative Starters: While traditional sourdough starters are made with flour and water, some bakers are experimenting with alternative starters, such as rye, spelt, or even fruit.
- Flavor Enhancers: Adding flavor enhancers like herbs, spices, or citrus zest can give sourdough bread a unique twist.
- Natural Leaveners: Some bakers are exploring the use of natural leavens, such as wild yeast or sourdough from different regions, to create truly artisanal bread.
The Future of Sourdough Making
The future of sourdough making is bright. As interest in this traditional craft continues to grow, we can expect to see even more innovation and experimentation. Whether you're a seasoned sourdough baker or just starting out, there's never been a better time to explore the world of sourdough bread.
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Remember, if you are looking for a place to get Abigail's Oven’s delicious sourdough bread, we are in more than 30 stores throughout Utah, at Farmers Markets in Ogden, SLC Downtown, Murray, So Jordan, Draper, Daybreak, Provo, Sandy, Spanish Fork, and Wheeler Farm. Of course, on weekdays you can always drop by The Store at the Bakery: Mon 12:00 PM-5:00 PM, Tue 9:00 AM-5:00 PM, and Wed-Fri 10:00 AM-5:00 PM, at 421 South 200 East in Spanish Fork, Utah.
Author: Darryl Alder lives with his wife in Riverside Lodge, (which is what they call their home), along the Provo River in Utah. He is a retired career Scouter and outdoorsman who spent many hours over a campfire using a Dutch oven and loves sharing recipes for the kitchen and the campfire alike. You'll find many of his recipes on this blog and can follow him on Facebook, Instagram, YouTube, and Twitter.