baking a sourdough bread for more, than 25 years, using for a new starter a piece of previous baked bread

David Lower September 26, 2015 at 4:56 pm

I believe the purpose of a wood-fired brick oven is to create a crust totally around the loaf. This crust acts to prevent the inside of the loaf from becoming too hot. Thus not all the microbes in the sourdough loaf are killed. The remaining beneficial microbes repopulate over the next few days rendering an even more nutritional loaf of bread. I have made sourdough starters when using a piece of sourdough bread so I do not believe all the microbes are killed in the oven.

EleNovember 14, 2016 at 11:14 pm

My friends father just takes a cooked piece of last weeks sour dough and used as a started for the the up and coming batches of bread – Try it and have acre think ?


NikaAugust 13, 2016 at 6:54 pm

Hi there,

my uncle has been baking a sourdough bread for more, than 25 years, using for a new starter a piece of previous baked bread…the bacterias are definitely not killed, as the starter which starts a new process of fermentation, has been made of already baked bread…