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Sourdough or sourdough bread is a bread made by allowing the dough to ferment using naturally occurring lactobacillaceae and yeast before baking. The fermentation process produces lactic acid, which gives the bread a sour taste and improves its keeping-qualities.
When maintaining a starter's existing weight, it is advised to discard 60% (or more) of the starter, replacing that discarded dough with new dough. If an increased amount of starter is required, simply add new dough. 40-parts-to-60-parts of old-dough-to-new-dough by weight, or 2-to-3, is known as the back-slopping ratio, and changes to that ...
A bowl of biga. Biga is a type of pre-fermentation used in Italian baking.Many popular Italian breads, including ciabatta, are made using a biga. [1] Using a biga adds complexity to the bread's flavor [2] [3] and is often used in breads that need a light, open texture with holes.
Making sourdough can be tough, but it doesn't have to be! This set makes it so easy to create and maintain a sourdough starter so they can have fresh bread whenever they want. King Arthur Baking
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Nancy Silverton owns and operates La Brea Bakery, considered one of the most innovative bakeries in the country. From her kitchen at home in Los Angeles, she prepares a sourdough starter, which is then used to make a loaf of rustic bread, a focaccia pizza dough, and an olive bread.
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