Sour sourdough - A French perspective
With all the recent discussions about how to get your sourdough to be sourer, I thought a French perspective might be of interest.
Janedo is an American who has lived in France for 15 years. She has a wonderful blog devoted to bread and pastry baking. She just wrote about her attempts to make "San Francisco Sourdough" from Peter Reinhart's "Crust and Crumb." You have to be able to read French well enough to follow her commentary, but it clearly differentiates French taste in bread from American. She also has a lot to say about American attitudes toward ... well, everything ... particularly our tendency to make what for the French is just an everyday commonplace, bread, the subject of both scientific analysis and spirituality.
Anyway, here is the link to Janedo's discussion. It is so interesting anthropologically, even if the subject is something so mundane as ... bread!