sourdough starter?

[seathroughghost]

I tend to eat a lot of sourdough bread as it is one of the few breads I can count on to almost never contain eggs or dairy products and I enjoy the taste. But the other day my sister told me that she thinks some sour dough starter is made by using beef enzymes??? Yuck. Does anybody have any knowledge about this???

Comments

By the Power of Google:

[purpletigron]

http://shop.bakerscatalogue.com/items/LA_4_French_Sourdough_Starter.html

LA-4 French Sourdough Starter

"Create artisan breads -- crusty, chewy, and full of incredible flavor -- at home with our imported French Lalvain du Jour® Starters, a dry mixture of specialized yeast, bacteria and lactose. The pain de campagne LA-2 starter produces bread with an elusive tang, bread where the rich, nutty taste of the wheat shines through. The French sourdough LA-4 starter (contains beef traces) creates an assertive sourdough loaf; it includes lactobacillus type San Francisco, the bacteria that gives San Francisco sourdough its characteristic bite. Use just 1/4 teaspoon starter to make two loaves; each 5g packet contains enough starter for 12 loaves of bread. Recipes and instructions included. Note: These packets are very small -- look carefully for them when you're unwrapping your order!"

Re: By the Power of Google:

[vgnwtch]

So, by the time the starter's been refreshed a couple of times, there'll be no trace remaining?

Re: By the Power of Google:

[seathroughghost]

there ya go!

^_^

Re: By the Power of Google:

[seathroughghost]

Thanks for finding this. We'll gawd damn. Why they gotta go put dead animals in my freaking bread! I was really hoping my sister was on crack. Guess not. Pouts and sits in a corner.

Well I think I'm going to pick my favourite local bakery and phone them and ask...wonder if they'll tell me the truth?

[futurejane]

wow that's.... yucky. i had never heard that before. i guess i'll be more careful where i get my bread. traditional sourdough is made by kneading the dough, covering it with a towel and letting it sit there for a couple days to rise. just FYI. maybe you can make your own? it's pretty easy.

[seathroughghost]

not a bad idea...thankies!

[purpletigron]

You will still need a starter, though?

[vgnwtch]

You can make your own - the ones they sell are starters that contain very regional-specific yeasts, as I understand it, which is why San Francisco sourdough tastes different to Chicago sourdough, for example. But you can make your own, regionally-specific version at home.