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How to Fake a Sourdough Bread

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You might know sourdough bread as a weird activity during pandemic times, or maybe you’re a long-time bread baker like myself. Sourdough bread is one of the most difficult to make, especially for beginners. Instead of making it the “long way,” you can make a sour-flavored loaf by simply adding vinegar. And, it turns out, adding a bit of vinegar can make for an overall bouncier loaf.

Sourdough is a pain in the ass

Caring for sourdough from wild yeast involves time, patience, and recognizing unusual signs of life in a cup of mush. Mixing and proofing your dough requires an adept eye to assess when it’s ready to bake. Even after these many steps, and possibly four or five days of agonizing over your dough, you can still screw it up, wasting all of that hard work.

I’m not saying, “Why not go out and buy a sourdough loaf?” That’s not a low-effort-bread-baking-trick; that’s just grocery shopping. But it would be nice if there was a shortcut to get sourdough flavor in a loaf instead of nursing a fermented foam for three days before you even begin.

How to fake a sourdough bread

Most of the time when I want something to be sour I add acid to it—and as long as you’re not gifting this loaf to a bread connoisseur, you can do it with bread, too. When baking a single loaf of bread, add a teaspoon and a half up to two teaspoons of white vinegar to the dough mixture. (For this measurement, a single loaf recipe has about 14 to 16 ounces of total flour.) I like to add the vinegar only after the dough has begun mixing. Once it’s a shaggy consistency, sprinkle in the vinegar. 

I tried this experiment with a simple lean dough recipe (lean dough is not enriched with butter, eggs, or sugar) for a white bread boule. The first trial had one and a half teaspoons of vinegar added to the mixture. The sourdough flavor was detectable, but I wanted to see if I could get more, so I doubled the vinegar to one tablespoon for the second loaf. The results were fascinating.

How vinegar effects gluten 

Bread baking is a practice in observation. It’s such a sensitive science that a change in temperature, ambient humidity, or any seemingly small ingredient change can cause the dough to behave differently. By adding something as powerful as even a diluted acetic acid (white vinegar), I expected a change. I just didn’t know how much it would take to get there. 

The answer is: about a tablespoon. 

I started noticing changes during the proofing stage. The first proof was about 30 minutes quicker than with the first loaf. During the second proof with shaped dough, I noticed small fissures all around the outside. This was particularly distressing because a taut skin is crucial to a well-formed loaf of bread. This skin allows the loaf to rise upward instead of outward, so you get a nice tall loaf. It also makes it easier to handle as you escort it to the oven. Despite these changes, I rode it out. 

The finished second bread had a stronger sour flavor, as expected. It also had an incredibly bouncy, well-risen crumb. My boyfriend and I marveled at the buoyant texture and slightly sour flavor. If the first loaf was good, this one was excellent. However, looks-wise, the loaf was a monster. It had suffered a major blow-out at the bottom, despite my scoring across the top. I’m not an amateur baker, and this isn’t my first loaf. You can see in the pictures below how the first test with less vinegar came out normally, and the second test caused irregularities.

A boule of bread

The first test loaf with one and a half teaspoons of vinegar expanded at the score marks normally.
Credit: Allie Chanthorn Reinmann

Irregular loaf of bread sliced in half.

The second loaf with a full tablespoon of vinegar broke out of the bottom and resulted in irregular gas pocket formation.
Credit: Allie Chanthorn Reinmann

The higher measurement of vinegar had started to break down my gluten network. Besides adding flavor, adding vinegar to dough can act as a helpful dough conditioner, inhibiting the formation of a strong gluten network. This is why adding some to pie crust can keep it from becoming tough. It’s also why the crumb of the finished loaf had extra sponginess and loft to it. However, there’s a limit. Too much vinegar will start to take out gluten indiscriminately—I didn’t get to choose whether the gluten could remain strong on the skin of the loaf. These numerous fissures allowed the bread to rise and tear the dough in an uncontrolled way, instead of through the score I made. To make up for it, the weaker gluten structure in the crust was pleasantly pliable as I ate the ugly slices. 

The takeaway

You can fake a sourdough flavor in your average loaf of lean bread, with a caveat. The more vinegar you add, the more structure you lose. That doesn’t mean you can’t add a tablespoon for a strong sour taste. It just means you might need to provide a little support. 

My second trial that developed fissures across the entire surface due to the higher vinegar content could have been helped. I was using a peel to slide the boule into my oven and I put gritty cornmeal down to help it launch. Turns out, these itty bitty shards aggravated the situation by poking more holes into my weak gluten crust. Going back, I would have proofed the bread on a piece of parchment paper and baked it in a dutch oven so that no cornmeal would be needed. Better yet, I could bake the bread in a loaf pan for sourdough slices. Overall, I enjoyed the bouncy texture of the crumb and flavorful, pliant crust so much, I can see myself adding a teaspoon of vinegar to future breads, fake sourdough or not.





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Should London become a 'sponge city'?

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Surface flooding is one of London’s biggest threats – so what can be done to combat it?



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Unconfirmed sighting of mountain lion in Griffith Park recalls L.A.’s favorite big cat, P-22

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The mountain lion was caught in the Tesla’s headlights. Vladimir Polumiskov moved both quickly and slowly, not wanting to draw unwanted attention.

He put his 2-year-old son back in the car seat and got behind the wheel and quietly closed the door. His wife, Anastasiia Prokopenko, was in the passenger seat; she couldn’t believe what they were seeing.

“No way. No way,” she said. “Get in the car. Get in the car.”

The family, just back from a sushi dinner on Tuesday night, had pulled into a parking space at their apartment complex off Barham Boulevard in the Hollywood Hills. Living on the western edge of Griffith Park, they were accustomed to seeing wildlife — coyotes, bobcats, deer, foxes — wandering into their backyard. But a mountain lion was extreme.

“We’re not getting out,” Prokopenko said.

Less than 13 feet away, the cat was sitting on the low-angled trunk of an oak tree, partly hidden by weeds, his blond coat set off by the bright lights. Polumiskov, 30, reached for his phone and started shooting video.

“This guy was huge,” he said.

Though the sighting has not been confirmed by the National Park Service, which oversees the Santa Monica Mountains National Recreation Area and has also studied wildlife in the 4,000 acres of Griffith Park, the possibility of a mountain lion making its home in this island wilderness may give many Angelenos a sense of déjà vu all over again.

The mountain-lion king of Griffith Park — a cat known as P-22 — roamed these hills for 10 years. Captured in December 2022, he was euthanized after a team of doctors determined that because of internal injuries and infection, he was too sick to return to the wild.

A few months before, Polumiskov said he had seen P-22 skulking through the same parking lot before running off. “I had the same reaction then,” he said. “That doesn’t change. It was shocking.”

“Los Angeles misses P-22,” said Beth Pratt of the National Wildlife Federation, perhaps his most ardent champion.

In February 2023, Pratt helped organize at the Greek Theatre a sold-out celebration of his improbable life in Griffith Park, drawing more than 6,000 people wanting to pay their respects to the charismatic cat who, surrounded by development, freeways and cemeteries, lived peaceably in the center of Los Angeles.

Seven months later, the eighth annual official P-22 Day festival drew 15,000 attendees.

When Pratt first heard of this new sighting, she felt slightly overcome.

“It does my heart good,” she said . “It felt like P-22 had sent someone back to us — just to keep the hope alive that we hadn’t entirely banished the wildness in our lives.”

The National Park Service, which has reviewed Polumiskov’s video, is taking the claim seriously, according to spokesperson Ana Beatriz Cholo.

The park service has been studying the mountain lion population in the Santa Monica Mountains since 2002, when it collared its first cougar, which was given the name P-1 (P is for puma). Since then, it has tracked and collared 121 of the animals throughout the park.

If collared, the big cat in last week’s video would be P-122.

Video of a mountain lion spotted on Tuesday near Barnham Boulevard in Toluca Hills, new Hollywood. (Vladmir Polumisko)

“I’m a scientist at heart, but there is something almost mystical about this,” said Pratt, referring to the coincidental possibility that the two cats in Griffith Park would share so similar a number.

Park Service researchers are conducting interviews and combing through footage from wildlife cameras positioned throughout Griffith Park.

“We obviously want to make sure we confirm this is the real thing,” Cholo said. “Hopefully we’ll get that in the near future.”

But hope aside, she added, there is no guarantee that the mountain lion will stick around. Pumas need up to 200 square miles of habitat, and Griffith Park offers a little more than eight.

After shooting the video, Polumiskov put the Tesla in reverse and found another parking space far away from the mountain lion. Two hours later, he returned with a friend, and the cat was still there.

“He was still sitting in that tree, looking at us,” he said. “He is a beautiful, beautiful animal, young and healthy, perhaps the biggest mountain lion I’ve seen in my life.”

Four months earlier, Polumiskov had seen — while driving — what he believed was also a mountain lion. But without evidence, his family and friends doubted him. Now he had something more tangible.

The next day, he got a call from Jeff Sikich, a wildlife biologist and mountain lion specialist with the park service, who asked him a few simple questions — where and when — and reminded him to play it safe.

“He definitely educated me,” Polumiskov said.

“While it is exciting to see a wild animal,” said Cholo, “if you see a mountain lion, give it space. Don’t follow it. As tempting as it might be, this is a big cat and its behavior can be unpredictable.”

The total number of mountain lions in California is estimated to be between 3,200 and 4,500. About a dozen of the cats are said to live in the Santa Monica Mountains, and they are at risk for extinction because of low genetic diversity.

The current construction of a wildlife corridor over a 10-lane stretch of the 101 Freeway at Liberty Canyon in Agoura Hills promises to be a critical lifeline for the endangered species. When completed in 2026, it will be the largest — 200 feet long and 165 feet wide — and most expensive bridge of its kind in the world.

“The Wallis Annenberg Wildlife Crossing is critical” for the survival of the species, Pratt said . “But Griffith Park also needs safe routes for its wildlife trying to navigate the city.”



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Former CIA director reacts to Stefanik’s remarks about ‘wiping’ Hamas ‘off the face of the Earth’

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House GOP Conference Chair Elise Stefanik delivered remarks at the Israeli Knesset Sunday, saying victory for Israel in the war against Hamas starts with “wiping” those responsible for the October 7 terrorist attacks “off the face of the Earth” and calling for a return to former President Donald Trump’s policies. Former CIA director Leon Panetta reacts.



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