Sourdough Quotes & Sayings

I told him God didn't invent grocery stores. He told me that I had no proof of this, and wouldn't I feel stupid when I died and went to heaven and saw God's Food Mart? I told him that was a dumb name for a grocery store. He told me that I couldn't do any better. I told him God's grocery store was named God's Amazing Food Emporium and that they had weekly specials on the Body Of Christ Sourdough bread loaves. He told me I was sacrilegious. I told him we weren't any kind of religious. — T.J. Klune

No writing is wasted. Did you know that sourdough from San Francisco is leavened partly by a bacteria called lactobacillus sanfrancisensis? It is native to the soil there, and does not do well elsewhere. But any kitchen can become an ecosystem. If you bake a lot, your kitchen will become a happy home to wild yeasts, and all your bread will taste better. Even a failed loaf is not wasted. Likewise, cheese makers wash the dairy floor with whey. Tomato gardeners compost with rotten tomatoes. No writing is wasted: the words you can't put in your book can wash the floor, live in the soil, lurk around in the air. They will make the next words better. — Erin Bow

Nova Scotia is a box bass and a fiddle and German sourdough and scotch eggs. And the air, all heavy and bracing and wet. When you're driving, you wave to the old guy walking along the side of the road in the plaid flannel shirt and he waves back, because it's just what you do. This is an extraordinarily hospitable and musical place. You've got to haul wood in the winter and batten down hatches during hurricanes, and there are bagpipes and banjos and weathered old barns and whales offshore and abandoned fishing boats sleeping on the beach. — Kate Inglis

The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough. — Yotam Ottolenghi

To ferment your own food is to lodge a small but eloquent protest - on behalf of the senses and the microbes - against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we remain passive consumers of its standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live, because your pale ale or sourdough bread or kimchi is going to taste nothing like mine or anyone else's. — Michael Pollan

Sourdough? Well, next to the Bible, sourdough is the most important possession on the frontier. You can make flapjacks and biscuits with it, patch a crack in the cabin, treat wounds, and even make brew. — Maggie Brendan

He had the sourdough smell of age. His chest sagged into shrivelled teats; his lovemaking was unreliable, yet she found it strangely wholesome in a way that defied sense. — Richard Flanagan

On Sundays Mom invariably ran out of money, which is when she cracked eggs into the skillet over cubes of fried black sourdough bread. It was, I think, the most delicious and eloquent expression of pauperism. — Anya Von Bremzen

From my table inside I watch the glamorous women outside who are lunching on Spa Cobb salads without blue cheese or dressing. The man with the bread basket wanders from table to table, lonesome as a cloud. When he comes to me his basket is full and perfectly arranged. He gives me a smile of sincere pleasure when I tell him I will take both the sourdough roll and the cheese stick. — Ann Patchett

Some researchers attribute the increase in gluten intolerance and celiac disease to the fact that modern breads no longer receive a lengthy fermentation. The organic acids produced by the sourdough culture also seem to slow our bodies' absorption of the sugars in white flour, reducing the dangerous spikes of insulin that refined carbohydrates can cause. (Put another way, a sourdough bread will have a lower "glycemic index" than a bread leavened with yeast.) Lastly, the acids activate an enzyme called phytase, which unlocks many of the minerals that, in a seed, have been carefully locked up (or "chelated") for the eventual use of the germinating plant. To — Michael Pollan

The perfect bacon sandwich is on white bread, very soft and very thick. Sourdough with a good crust. The bacon is half way to being crispy - and there's lots of it - and enough brown sauce to trickle down your arm. You've not really enjoyed a bacon sandwich unless 10 minutes later you're still licking your wrists. — Howard Jacobson

He is dangerous," Alton said, his voice rough.
She parted her lips to refute his claim. His heated gaze studied her mouth.
For a moment, she thought he wanted to kiss her. At the dining table. In front of her brother. Cook, who had just entered the dining hall with a tray full of fresh sourdough rolls. And one human prisoner. For one insane moment, she wanted him to. Kiss her. — Terry Spear