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History Types of sourdough Obtaining yours Methods of use Normal?! |
I love sourdough! I prefer a sourdough that is tangy but not too strong.
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The concept of "sourdough" is an old one. Used for centuries to leaven bread, forming little pockets of air that hold butter or melty cheese, developing lofty layers of fluffy goodness...
Sourdough is a combination of water, flour and the yeast spores which live in the surrounding air and on the wheat berries, and therefore, the ground flour made from them. Once the yeast, referred to here as "yeasty beastys" for obvious cute reasons, start their life cycle of eating and reproducing in the mud-like paste made of flour and water, beneficial bacteria moves in and lives in conjunction with the yeast. This provides a healthy environment for both the yeasty beastys and the beneficial bacteria.
The yeast provides the lift and the bacteria provides the distinctive flavor we associate with sourdough bread. Differing bacteria offer different flavors, so sourdough bread in one region has a different flavor than the sourdough in another region. The beneficial bacteria also play a part in fighting off molds and mildews, as well as, harmful bacteria that can take over and kill off the yeast.
Sourdough starters can be make from other grains as well. Rye is a favorite for many people!
The sign of harmful bacteria in your starter is a pink cloud. It is quite distinct, you will have no doubt that there is a problem! Should your starter develop this pink coloration it must be thrown out and the container sterilized, as this bacteria is poisonous and baking with the starter will not negate the poison!
Sourdough is a combination of water, flour and the yeast spores which live in the surrounding air and on the wheat berries, and therefore, the ground flour made from them. Once the yeast, referred to here as "yeasty beastys" for obvious cute reasons, start their life cycle of eating and reproducing in the mud-like paste made of flour and water, beneficial bacteria moves in and lives in conjunction with the yeast. This provides a healthy environment for both the yeasty beastys and the beneficial bacteria.
The yeast provides the lift and the bacteria provides the distinctive flavor we associate with sourdough bread. Differing bacteria offer different flavors, so sourdough bread in one region has a different flavor than the sourdough in another region. The beneficial bacteria also play a part in fighting off molds and mildews, as well as, harmful bacteria that can take over and kill off the yeast.
Sourdough starters can be make from other grains as well. Rye is a favorite for many people!
The sign of harmful bacteria in your starter is a pink cloud. It is quite distinct, you will have no doubt that there is a problem! Should your starter develop this pink coloration it must be thrown out and the container sterilized, as this bacteria is poisonous and baking with the starter will not negate the poison!