Sourdough must bread
Bread and baked goods - Romania
A sourdough leaving agent is made from the foam of fermented grape juice (must) that results from the winemaking process. The foam is collected in the second day after the juice is left to ferment, and it is placed in the wooden bread-making bowl (copaie), mixed with corn flour and a small quantity of wheat flour. The mixture is then molded into small cakes and left out to dry. The cakes can be used throughout the following months. Before every breadmaking session, one of the cakes is immersed in warm water and slowly mixed with flour, left to leaven and then turned into bread.The resulting bread is used over the course of a whole week. It is round, very dense and relatively flat compared to standard commercial bread. Similar to the use of rennet, this type of homemade leavening agent (being able to prepare food from scratch) contributed to the food self-sustainability of many households.No current producers (commercial or domestic) have been identified, and while many local elderly women hold the knowledge to prepare the sourdough must bread and could document the procedure, they do not regularly actively make the bread. There is, however, a growing demand for specialty, artisan breads, often sourdough, which gives the product market potential. Domestic breadmaking has recorded a general decline with the generalized presence of convenience stores in the countryside. Many villages with a mill hold an agreement with the residents to collect their wheat crops in exchange of bread coupons, which they can use to buy their bread throughout the year.