Let’s Talk with Cheryl Hollon

Don’t Fool with my Sourdough
By Cheryl Hollon

It’s National Sourdough Day which is no April Fools’ Day joke with me. For my late father, it was a serious business.

Dad made the holiday cloverleaf dinner rolls for Easter with his usual exacting focus. It was a production effort that rivaled the D-Day landing for precision. Us kids stayed well out of his way. That is until we got old enough to act as cooking assistants. Then it was all hands on deck.

He was protective of his starter – it had its dedicated place in the refrigerator. He nurtured that starter as tenderly as a hen brooded her eggs. It was the first thing he checked each morning and the last thing every night.


He took that starter with him to deer hunting camp in Michigan with his hunting buddies. He also brought it along for a two-week family camping vacation on Cumberland Lake in Kentucky.

From what my mom recalls, he used a heritage San Francisco recipe. That particular one is the most famous sourdough bread made in the United States today. In contrast to sourdough production in other areas of the country, the San Francisco variety has remained in continuous production since 1849, with some bakeries able to trace their starters back to California’s Gold Rush period. Many restaurant chains keep it as a menu staple. Sourdough bread is a great side to your soup, stew, or toasted with your morning cereal.

Follow the link to this fantastic video if you want to give it a try.

What are your favorite treats for Easter?

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