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In sourdough bread-making, cold decreases the activity of wild yeast relative to the Lactobacilli, [13] which produce flavoring products such as lactic acid and acetic acid. [14] Sourdough that is retarded before baking can result in a more sour loaf. To prevent the dough from drying, air flow in the dough retarder is kept to a minimum.
Spontaneous sourdough starters take, at a minimum, several days, and are subject to many variables. [3] To make a sourdough starter from scratch, the minimum-needed ingredients are flour, water, and time. This starter is maintained with daily feedings or refreshments of fresh flour and water or, new dough.
Breadmaking#Preparation, the rest period in which dough is left without yeast or starter to autolyse for improved gluten development Autolysing yeast , the natural process by which yeast breaks down its own proteins to simpler compounds, in the production of commercial extract
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Are you tempted to shove leftovers in the freezer to keep them fresh? Some items don’t fare well and will emerge inedible. Here are 25 foods you should never freeze.
Calvel argues that long kneading times subject dough to atmospheric oxygen, which bleaches the naturally occurring carotenoids in bread flour, robbing the flour of its natural creamy color and flavor. [5] In the making of fermented beverages, autolysis can occur when the must or wort is left on the lees for a long time.
In the Encyclopedia of Food Microbiology, Michael Gaenzle writes: "One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent and Egypt several thousand years earlier", [3] and "Bread production relied on the use of sourdough as a leavening agent for most ...
Sourdough is a mixture of flour and water inhabited by a symbiosis of Lactic acid bacteria and yeasts. It is used in baking to leaven and acidify bread. It is used in baking to leaven and acidify bread.