Page 7 - BrockCoNewsletter-JulyAug2025.indd

F€ D „S: SOURDOUGH

People have been making and eating bread Experimentation made things better, but the more flavorful breads than the bland ones
for about 12,000 years. Over time, various legendary Boudin Bakery perfected the recipe stocking supermarket shelves, so they bought
cultures have developed numerous types of for the bread that became the standard for San sourdough bread.
bread with distinct textures and fl avors. In the Francisco sourdough. Interest in homemade sourdough often grows
last few years, America has fallen back in love Because there was more hope than success when the economy is weak. When basic
with San Francisco sourdough bread, a tangy during the Gold Rush, making bread was ingredients are hard to get, sourdough is a
bread characterized by its light interior and much more a ordable than buying it. Miners creative and innovative way to stretch fl our.

hard crust. used small amounts of flour and stretched it

Sourdough became popular in San Francisco by mixing in sourdough starter. In the early Bakers and scientists believe baking something
from scratch gives people a sense of comfort
during the Gold Rush of the 1840s. 1900s, people who headed to Alaska for gold, during tense times. Baking also relieves stress,

fishing, or oil brought their love of sourdough
People from Europe, Asia, and Australia rushed enhances mindfulness, and provides a creative
to California in hopes of striking it rich. Many with them. Even when they left California, they outlet. Best of all, after you bake San Francisco-
were also bakers, and they brought their own took that taste with them. style sourdough bread, you get to eat it!
styles and sourdough starters with them. By 1910, commercial bakers began focusing Source:
Researchers credit San Francisco’s cool, foggy on bread that did not require days of rest, https://food52.com/blog/25888-san-francisco-
climate for the wild yeast’s growth. and as a result, demand for sourdough sourdough-bread-history

At first, sour bread wasn’t popular. Diners bread plummeted. It wouldn’t rise again https://www.northernhealthcare.org.uk/news-
preferred bread with a hint of sweetness. until the 1980s when consumers wanted resources/the-mental-health-benefi ts-of-baking/
fresh and high-quality food. People wanted

From the Kitchen: ELOTES: MEXICAN INSPIRED CORN ON THE COB

Serves 8 DIRECTIONS:
INGREDIENTS: Heat a gas or charcoal grill to medium-high
heat, approximately 400°F.
• ½ cup sour cream
While the grill heats, whisk together the sour
• ½ cup mayonnaise
cream, mayonnaise, cilantro, garlic, chipotle
• ½ cup fresh cilantro, chopped pepper, lime zest powder, and lime juice in a
medium bowl. Taste and add salt if needed.
• 1 clove garlic, chopped
Set aside.
• ¼ tsp. chipotle pepper, ground
Place the husked corn directly onto the hot
• 2 tsp. lime zest, fi nely grated from about grill. Cook for about 3 minutes without
2 limes; (use a microplane or fi nely chop if turning until the kernels start to brown and
using a larger grater) char slightly. Turn and cook each side for an
additional 2 to 3 minutes, until all sides are
• 1 tablespoon lime juice, fresh
evenly charred. The total grill time should be 8
• Salt, to taste to 10 minutes. Remove the corn from the grill.
• 8 ears corn, shucked While it is still hot, coat each ear of corn with
the crema mixture and sprinkle generously with
• ½ cup Cotija cheese, crumbled
crumbled Cotija cheese. If desired, cover with
Nutrition Information (Serving Size 1 Ear):
• 8 lime wedges (for serving) additional chipotle pepper. Calories – 350, Total Fat – 19g, Saturated Fat – 5g,
Cholesterol – 30mg, Sodium – 320mg,
Serve immediately with the lime wedges. Total Carbohydrate – 41g, Fiber – 6g,
Total Sugars – 11g, Protein – 11g