What inhibits gluten formation in bread
Prepare sourdough - the complete guide
Sourdough guide - a new roommate in the refrigerator
When you have matured your sour, you can use it the same day for up to 12 hours use directly. Isn't baking day until tomorrow? Then store the sourdough until then in the fridge and apply it for 1-2 hours Room temperaturebefore it gets into the bread dough.
Sourdough yeasts and lactic acid bacteria stop working at refrigerator temperatures Break. Your Yeast you therefore always store in the refrigerator and feed it whenever you want to make sourdough for the next day, but at least once every 7-10 days. You don't always have to add 50 g of water and 50 g of flour, because the amount of ingredients depends on the amount of food to be served:
Basically you calculate for a sourdough 10-20% goods to be set up based on the amount of flour, depending on how intense the sour should be. So if you need 200 g of ripe sour for your recipe, then you would mix 10-20 g of topping with 100 g of flour and 100 ml of water and let it mature overnight. On the scales that is 210-220 g of dough, so that the food to be placed directly back on next approach remains. So if you cannot or do not want to bake bread for a while, it is sufficient to only continue a very small amount.
Nevertheless, with regular feedings, there is often a little more ripe acid left than you need directly. I have an extra screw jar in the fridge for this. Because even for this rest, no matter how ripe it is, there are ingenious and quick recipes.
Last but not least: if you really want to store your sourdough for a long time, or like me Backup for all eventualities, there are two simple options here.
Tip 1: Add so much more flour to the ripe sourdough until you are fine Sprinkles has. You can store these in a jar at room temperature, protected from light. When you want to start again, simply stir with enough water until the consistency is about the same as usual at 1: 1 and let ripen overnight. You may have to line up here 1-2 times in a row and let it mature until your starter is back at the start.
Tip 2: The sourdough will keep for years if you dry it. To do this, spread it thinly on a coated one Parchment paper and let it dry completely. Broken into pieces, you can store it in airtight packaging for almost forever. To reactivate the sourdough, you can mix about 1 tablespoon of the flakes with 50 g of water and 50 g of flour and feed again daily until the sourdough is as usual bubbles and is looking forward to his next assignment.
In principle, you can also freeze sourdough, but it is more difficult to reactivate it. I therefore advise against it.
The science behind the leaven
Perhaps you are now wondering what is going on in your water-flour mixture? Here comes the explanation.
That happens with spontaneous fermentation
If you mix equal parts water and flour, you create a perfect one fertile soil for all kinds of microorganisms. Because starch is a quick source of food and a moist environment is an ideal habitat. In your mix, of course, you don't just want something to flourish, but rather Lactic acid bacteria and wild yeast. Both are all around us: in the air, on our hands and above all in the flour itself, especially on the Bowl.
You can't completely control which microorganisms move into your spontaneous acid, but you don't have to either. In the best case scenario, sourdough yeasts and lactic acid bacteria do this by themselves.
Sourdough yeast and lactic acid bacteria
Unlike normal yeast from the supermarket, sourdough yeasts are acid-resistant. With a typical pH value in the sourdough between 3 and 4, they remain active. Other microorganisms have long since stopped working and even die at some point. Lactic acid bacteria ensure the acidic working atmosphere, which is primarily - who would have thought - Lactic acid produce, but also a little acetic acid. Hence then the perceptible comes sour taste and smell in bread. In addition, just like yeast, they also form alcohol and CO2, that is Flavorings and Loosening gases. Simply put: intense taste and the loosened bread crumb in sourdough bread. A symbiosis is created that protects your sourdough from mold and spoilage.
Before there was industrially produced yeast, many bakers used this wild yeast as a raising agent for bread and other baked goods. The industrial yeast is of course easier to store and portion and usually allows the dough to mature faster. What taste and texture As far as is concerned, one bread with the traditional, wild yeast made from sourdough is far behind any other.
This is how sourdough makes your bread better
Even if you are already excited about the starting blocks: it is worth knowing what Sauer can do.
Sourdough forms alcohol and acids in the dough, which not only determine the typical taste of bread, but also keep other, undesirable flavors in check. Depending on which flour you use for your sour, you can further determine the taste - rye is typical intensive and good for vigorous dark breads, wheat sourdough is milder and is suitable for pizza, baguette or other light breads, the classic Hermann cake from your childhood, or Italian panettone.
Wheat sourdough increases the bound Amount of water in your dough. That in turn supports the Gluten formation: Your dough is more elastic and can be easier to process. In addition, it can hold the loosening gases better and helps you if you have a baguette, for example coarse pores want to achieve. Have you ever seen a yeast dough rise too long and collapse? Here, too, sourdough helps to become your wheat dough more stable to fermentation.
Rye sourdough is not only nice to have for doughs with rye flour, but also essential. Rye contains substances that naturally prevent proper gluten formation. The fine pores A rye bread is only created when the starch structure from the flour in the dough becomes firm during baking. At the same time, however, the rye flour tries to sabotage itself: it contains many enzymes that break down starch into glucose. This provides a lot of fuel for the yeast, but if there is not enough starch left, the rye bread unfortunately only becomes a rye flatbread. The acid in the sourdough inhibits this breakdown, so that the bread looks beautiful in the oven rises and the Retains shape. The baker therefore says: rye is not possible without acidification bakable.
As already said above: Sourdough brings bound water into the dough. This also makes the crumb in the baked bread more juicy. In addition, it becomes more elastic, which means you can eat your bread better to cut and coat. In the case of rye bread, sourdough also ensures that the bread does not stick to your teeth.
Sourdough builds substances such as Phytic acid and thus facilitates the body's absorption of nutrients and minerals. He also makes the gluten in bread for many people more tolerable. And leavened bread is generally better for you Blood sugar level as unleavened.
Your homemade sourdough bread doesn't just reward your efforts with great things taste, but also for a long time Freshness. The lower pH value in bread inhibits the formation of mold and your bread is also not susceptible to other so-called bread diseases such as stringing. So you have up to one week long-term enjoyment of your sourdough bread - if it has not been plastered long beforehand.
For professionals: dough yield, dough temperature, standing time
This is not your first rodeo and you want to targeted sourdough for certain recipes apply and Taxes? All right! You can check the activity and ratio of sourdough yeast and lactic acid bacteria with a few Adjusting screws to adjust.
The dough yield (TA) is that relationship from flour to liquid. You may also know it as "Baker's Percentage". You calculate it with the formula:
Amount of dough x 100 divided by amount of flour
At the first step of our spontaneous sour, the TA is:
100 x 100/50 = 200
I almost always have a single-stage sour for bread with me TA 200, so with flour and water too equal parts.
You can also use the sourdough softer or more solid to lead. Softer dough matures more quickly, firmer slower. And the yeasts feel at home in the soft dough, the lactic acid bacteria in a firm dough. Accordingly, the latter is also more acidic and less powerful.
Next, temperature comes into play. Here you have to know: the Yeasts like it warm at 28-30 ° C, the Lactic acid bacteria preferably around 24-28 ° Ccooler. A sourdough with a temperature of 30 ° C is milder and more leaky than a sourdough at 24 ° C, which tastes strong, but is less loosening.
To classify you: in the instructions above, I specify lukewarm water. By feeling and the tap, this is around 35 ° C for most people. Mixed with flour at room temperature results in an average temperature of 28 ° C. If you let the sourdough stand at room temperature, the temperature drops steadily and eventually reaches 21 ° C. Through this process, the sourdough yeast and the lactic acid bacteria work about the same strength. So the Sauer is usually very balanced even without much measuring.
Finally, the standing time is important. All the more longer the more you let your sourdough mature stronger yeast and lactic acid bacteria have worked. If the surface is bulging and the dough has a lot of bubbles, then the optimal one is the highest Maturity point reached. Before that, the sourdough is still too young and does not perform to its full potential in the bread dough. Then your sour will be overripe: the surface will collapse, the yeast will slowly get too sour and they will stop working. You can of course still use it now, but maybe give something Yeast extra in the bread dough if the recipe does not contain one. A tip: if the quantities remain the same, you can mark the highest ripening point with a rubber ring on the glass.
These three factors so interlock and influence taste and Driving force your sourdough. So here you can try a lot and develop into an expert over time. When in doubt, the craft industry always likes to say: warm and soft makes the baker rich. But cool and firm can also deliver great results, especially with strong rye breads.
SOS. - What's wrong with my sourdough?
What are these colored spots?
Red, pink, green, bluish, white - if such spots are visible on your sourdough, it is moldy and you should urgently to dispose. It can happen. Cheer up, just start over.
What is that dark liquid on my sourdough?
If you've left your items in the refrigerator for a long time, a liquid that can appear greyish or even brownish will settle on the surface. Here is the one created by the yeast alcohol discontinued. Pour off this liquid, the sour can then fed again and reused become.
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