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Artisan Breads Use of Pre-ferments No Chemical Additives or Preservatives Traditional Production Methods Flour had lower protein content of 11.5% and higher extraction rate Pre-Ferments and Sourdough Starters Pre-ferments Use of commercial yeast Limited shelf life Sourdough Uses wild yeast Can last indefinitely Pre-Ferments Poolish Biga 100% flour, 50-60% water, 1-1½ % yeast Levain-levure 100% Flour, 100% water, commercial yeast Usually a stiff starter Pate Fermentee Piece of fermented bread dough from a previous batch. Not as strong. Sourdough Starters Natural Sour or Natural Starter Wild Yeast and Bacteria Wild Yeast can tolerate more acidity Lactobacilli bacteria creates acidity Lactic acid Acetic acid Yeast to Make a Starter Wild Yeast is present In the air On the skins and surfaces of fruits On the surfaces of whole grains Making the Starter Mix water and flour together Leave uncovered for one day Cover and rest for an additional two days or until starter starts to become active Refresh the starter with the addition of flour and water mixture equal to 100% of the starter daily Loose starters are referred to as a barm, while stiff starters are called a Levain Autolyse Only flour and water are mixed together Rest for 30 minutes Add remaining ingredients and finish mixing dough