A specific type of bread, deeply rooted in the history of westward expansion, relies on a natural leavening process utilizing wild yeasts and bacteria. The resulting loaf often possesses a distinct tangy flavor and a chewy texture. This bread, a staple food during a significant era, provided essential sustenance to individuals engaged in arduous labor.
Its value stemmed from several factors: its relative ease of preservation compared to other baked goods, its nutritional content which offered sustained energy, and the portability that allowed it to be carried and consumed in remote locations. The process of creating it also fostered a sense of community, as starters were often shared and carefully maintained as valuable possessions, linking individuals through a common culinary heritage. This aliment became intrinsically tied to the spirit of resilience and self-sufficiency of the period.
