Food Storage Sourdough Bread

Item

Title (Dublin Core)

Description (Dublin Core)

The pandemic caught me unprepared in many ways. I did not expect to run out of flour or yeast. I regularly bake rolls, muffins, cookies, and other treats several times a week. Just a day before New York shut down, I was at my local wholesale club stocking up on freezer items and canned goods, but could not find yeast or flour. The flour and yeast shortage was real and lasted for months in New York. Sourdough bread recipes started to circulate and I realized it was time to break out our food storage. As a member of the Church of Jesus Christ of Latter-day Saints, I have approximately a year's worth of dry canned whole wheat in my basement. My husband started the sourdough starter. As a the scientist in our family, I figured he would be up to the challenge of experimenting with a starter. After two weeks of tending his starter, he pulled out the wheat grinder. The grinder loudly screamed through the house as a fine flour sifted through the blades. A warm, homey smell settled in the kitchen. Then, he set about making the bread--a twenty-four hour affair. The tang of the starter smelled promising. The last hour of baking we smelled the rich smell of the bread baking in the hot oven. When he pulled it out, we could hardly wait to taste it. The jagged dark crust had the hallmarks of an artisanal loaf of bread. It smelled so good, earthy and hearty. After it cooled, he sliced the bread, cracking through the rough crust into the perfectly textured inside. The flavor was perfectly tangy, with a gorgeous whole wheat texture. Before the pandemic, my husband worked long hours at his lab and would never have had the time to make a loaf of bread that required so many steps and 24 hours. And before, we never had the need to make a starter or to use our food storage wheat.

Photograph of homemade sourdough whole wheat bread

Date (Dublin Core)

April 9, 2020

Creator (Dublin Core)

Tiffany Wacaser

Contributor (Dublin Core)

Tiffany Wacaser

Event Identifier (Dublin Core)

HST643

Partner (Dublin Core)

Arizona State University

Type (Dublin Core)

photograph

Controlled Vocabulary (Dublin Core)

English Home & Family Life

English Food & Drink

English Social Distance

English Religion

Curator's Tags (Omeka Classic)

shortage

yeast

flour

sourdough

whole wheat

sound

smell

sensory history

tangy

LDS

time

Contributor's Tags (a true folksonomy) (Friend of a Friend)

flour shortage

yeast shortage

sourdough

whole wheat

food shortage

tangy sourdough

Church of Jesus Christ of Latter-Day Saints

New York

homemade bread

lockdown

Collection (Dublin Core)

Foodways

Religion

Linked Data (Dublin Core)

Sensory history contribution to COVID-19 Archive

Date Submitted (Dublin Core)

10/2/20

Date Modified (Dublin Core)

10/12/2020

2/3/21

Item sets

Covid 19

Arizona State University

This item was submitted on October 12, 2020 by Tiffany Wacaser using the form “Share Your Story” on the site “A Journal of the Plague Year”: https://www.covid-19archive.org/s/archive

Click here to view the collected data.

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