My family’s bakery has been making our Sourdough since the late ’50s. Here’s the entire process, it may be a little different than what you may be used to.
My family’s bakery has been making our Sourdough since the late ’50s. Here’s the entire process, it may be a little different than what you may be used to.
by mackavicious
12 Comments
AutoModerator
**Hello mackavicious,**
**I’M ONLY A BOT & CAN’T READ/REPLY. BEEP BOOP**
**TO AVOID POST REMOVAL**, please review [our rules wiki page](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/). Posts of **Sourdough Bake photos** are removed without notice when **Rule 5** isn’t met (**including ingredients & process** in your main post/comment section).
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
mackavicious
We use a sour mash instead of souring dough. Yeah, to start it’s basically the first few steps to making whiskey. (I’ve taken the tour of Jack Daniel’s distillery on Lynchburg, TN. When we entered their sour mash room I took a big whiff and exclaimed “I KNOW THIS SMELL.”)
My grandmother came up with this recipe and culture, as I said in the title, in the late 50s. Our bakery officially opened in 1963, but our sour has been in use for nearly 70 years.
Killshot_1
Pics of bread pls
teewat
Yo wtf that is so cool
itisrainingweiners
This is really interesting! Bread looks delicious, too 🤤
shoot_pee
Amazing post! Love encountering new methods of making bread. Would love to get to try it someday!
carlos_the_dwarf_
Amazing. This sub thinks the moon will blow up if you don’t measure by grams.
Original_Paper_3783
Seriously cool to read about this process! Thanks for sharing!
trimbandit
This is very interesting, thanks for posting. So do the oak barrels never get cleaned/sanitized with pbw or starsan? I assume that wood kill the yeast that you are relying on. If that’s the case, do you ever get an infection in the barrel?
syntheticassault
It’s interesting that you use the barrel to store and transfer the yeast and bacteria that contribute to the sourdough flavor. How long have you been using the same barrel?
12 Comments
**Hello mackavicious,**
**I’M ONLY A BOT & CAN’T READ/REPLY. BEEP BOOP**
**TO AVOID POST REMOVAL**,
please review [our rules wiki page](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).
Posts of **Sourdough Bake photos** are removed without notice when **Rule 5** isn’t met
(**including ingredients & process** in your main post/comment section).
**Need help or feedback?** Post a clear question, include a crumbshot, be detailed & specific. **NEW** [ Rule 5 FAQ/TIPS & TRICKS](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) – WIP 🙂 .
***
Still have questions? [Modmail us :-)](https://www.reddit.com/message/compose?to=/r/Sourdough) – this message will self destruct.
– #**[READING CRUMB GUIDE ](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
[Wiki index](https://www.reddit.com/r/Sourdough/wiki/index/), & [FAQ Beginner starter guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
We use a sour mash instead of souring dough. Yeah, to start it’s basically the first few steps to making whiskey. (I’ve taken the tour of Jack Daniel’s distillery on Lynchburg, TN. When we entered their sour mash room I took a big whiff and exclaimed “I KNOW THIS SMELL.”)
My grandmother came up with this recipe and culture, as I said in the title, in the late 50s. Our bakery officially opened in 1963, but our sour has been in use for nearly 70 years.
Pics of bread pls
Yo wtf that is so cool
This is really interesting! Bread looks delicious, too 🤤
Amazing post! Love encountering new methods of making bread. Would love to get to try it someday!
Amazing. This sub thinks the moon will blow up if you don’t measure by grams.
Seriously cool to read about this process! Thanks for sharing!
This is very interesting, thanks for posting. So do the oak barrels never get cleaned/sanitized with pbw or starsan? I assume that wood kill the yeast that you are relying on. If that’s the case, do you ever get an infection in the barrel?
It’s interesting that you use the barrel to store and transfer the yeast and bacteria that contribute to the sourdough flavor. How long have you been using the same barrel?
Fascinating. Thank you.
This is amazing! Thank you for sharing.