I can't believe it! Hairy Canary, one of the first ever cafes (well, its more than a cafe really) that I visited in Melbourne way back in 2000 (well before the dream of moving here had become a reality), turns 15 this year!!!! That's a great feat for a Melbourne dining spot and one that really has stayed true to its traditions. It's look, feel and overall concept hasn't changed in all that time - and as they say, if it ain't broke, don't fix it.
I have actually been there twice this week - once with my Sydney friend Monique and her daughter, Madison and the second time to take rest whilst 'declaring my love for Melbourne' at Melbourne Open House.
I noticed on the menu that the kitchen made their own sourdough and it got me thinking about the rise....and rise of sourdough. Gone are the days of straight, stock standard wholemeal, wholegrain, multi-grain and white breads. It seems that sourdough is the preferred choice.
So, I thought I'd check out exactly what it is about sourdough that is making it so popular these days.
Sourdough is the oldest form of leavened bread in the world, dating back to 1500BC. In more modern times, San Francisco became a hub for the 'loaf' during the Gold Rush, and is now sold down at Fisherman's Wharf filled with chowder. In fact, saw this for myself when I was over there in 2009. It's a pity that the loaf is often thrown to the seagulls and not eaten. Seems to defeat the purpose of its goodness.
The way that bakers prepare bread now is very different to some 60 years ago. Some of the mainstream bakeries can now produce a loaf of bread in just 40 minutes! In the past, bakeries would run two shifts throughout the night because the dough was fermented properly and it needed time for this to occur...and manpower.
Free of commercial yeast, sourdough bread has an aroma and distinctive flavour all of its own and is naturally leavened by a fermented starter. Sourdough also has a mild effect on blood sugar, meaning that if you eat sourdough, it will not increase your blood sugar. This is great for Type 1 & 2 Diabetes sufferers.
Only when wheat gluten is properly fermented is it healthy for human consumption. When not it is potentially one of the most highly allergenic foods we eat. People with allergies to commercially yeasted breads may not have the same sensitivities to naturally leavened whole grain sourdough bread.
For the rest of us healthy folk, what's important for us to realise is that naturally leavened bread, because of its inherent beneficial ferments, slowly recreates the population of friendly lactobacillus digestive bacteria in the absorption tract. The end result is a recovery of digestion and proper elimination by the effective action of friendly bacteria. Numerous studies demonstrate that populations with the highest fibre intake have the lowest incidence of colon cancer.
Instead of supplying a recipe this blog edition, I'm going to recommend some of my favourite sourdough makers around the traps.
Melbourne:
Dench Bakers
Brisbane:
Sol Breads
Sydney:
Can you recommend any too??
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