queue time spin
day
more items,
of silence and emptiness
Since Now almost a month I started my sourdough.
kesako the starter, you ask yourself, febrile
In the bread you buy, there are flour, water
yes, yes
salt, re-
and yes ...
a leavening agent in most cases, it is the yeast
it enables the dough to swell, thereby taking the body, taste, and explode it in the oven
She gives her holes in the crumb is only
Pasteur who discovered schmilbick and who popularized
Yet the French have not waited to eat bread,
and bread, was good still
What Was Then Their secret?
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Leaven also allows the dough to rise,
is a mixture of flour and water, simply
sometimes there is as much water as flour was then a liquid leaven , which often has a lactic aroma, gentle, almost imperceptible
sometimes, there is less water than flour, yeast was then a farm. It has a flavor quite acidic, characteristic of large loaves of campaign you probably know
every 8 hours, the yeast is remixed with water and flour. This is called refresh the starter. He double or even triple in volume 8, and must then be refreshed again.
The bakers are usually cold. This slows down the fermentation and not refresh once a day (you can also add salt, it regulates fermentation)
Obviously, the leaven, it is not born like that. Otherwise all the pancake would double in volume during their rest time. It should
5-6 days of successive refreshed for the good bacteria that cause fermentation are reactive.
In fact, a starter is a culture of natural bacteria and wild yeast.
then incorporated leaven the dough to the final kneadings (Keeping a portion of the course to refresh leaven). The shoot will be lower and slower than a yeast dough. But the taste of sourdough bread is irreplaceable. It keeps better, its texture is denser, thicker crust.
AND MORE, it contains much less than phytic acid in bread baking. And phytic acid (a strong presence in whole grains) limits the absorption of minerals (like calcium). Basically if you eat wholemeal bread, try to find a baker who knead sourdough.
and it has less because it contains phytic acid phytase (Because its acidity), which destroys it. Capito ?
Generally, during the final kneading when the dough is mixed with other ingredients, adding a little yeast to boost the overall economy and the wake up (hey, it's nice as an expression). But in France, you can not sell under the name BREAD SOURDOUGH that if in the final dough, you do not put more than 0.2% of yeast by weight of total flour (flour sourdough included).
You'll think it's nothing like figure
but let them talk, these figures
in 1 kg of flour (knowing that if you understand it, the yeast is natural fermentation flour activated with water), there are 6000-7000 cells
and in 1 g yeast, there are 7 million 6-cell!
if you refresh your starter in a drummer that the apprentice has forgot to clean, and there are still pieces of dough, so a few grams of yeast, it changes the whole gives your starter!
must be very scrupulous
in fact, the yeast is adventure
must take care of some bakers will pass it on from father to son, some do "keep" for the holidays ("nanny looking sourdough work ":)), some do not sleep more than 5 hours to deal with it (true !)
mine, once it has started (after 10 days of twice daily refreshed), I put in the fridge when I need
I go out, I refreshed, I wait 2 -3am, I takes a portion for my little bread, and I put it back in the cold. It is, in fact
it with me my little roommate
