Sourdough Flashcards
What is a starter?
A colony of symbiotic microbes in a pot of flour and water
What is the ideal size for a starter for best results?
200g for best microbial activity
What type of wheats are better for slow fermentation?
Winter wheats
What are the three main things that flour determines in bread making?
Crust, flavour and testure
What role does glutenin play in bread making?
Gives elasticity which supports structure as it rises
What role does gliding play in bread making?
Ability to shape dough into desired shape
Why do we use a mixture of English and Canadian wheats in sourdough making?
English wheat has more enzymes activity and Canadian higher protein so stronger flour
What is an ambient method dough?
White starter, leave for 8-12 hours, late at night to make bread in morning (best for night owls)
What is the retarded method dough?
Pre ferment made with rye, ferments quickly, make during the day, provide overnight (better for early risers)
What are the benefits of slow fermentation of sourdough overnight in the fridge?
Accelerates the bacteria to produce acids which is meant to create optimal nutritional value in the bread because it breaks down the nutrients in the flour
What does more water in a dough result in?
More open textures, more gas production, better flavour
What’s is the standard hydration ranges for sourdough?
70-82%
What happens when your auto lose? (The period after mixing flour, water with the preferment)
Starches in the flour absorb the liquid and release enzymes which bread down the carbs on the flour to create sugars for the wild yeast.
Glutenin and gliadin bond together and dough develops a smoother more uniform appearance./
What happens after autolysing?
Final ingredients are added (such as bran or seeds) and sa;t which will tighten the gluten. Water can also be added in the bassinage technique.
What is bulk fermentation?
The period after autolysing and salt addition where the dough is left to ferment and you stretch and fold the dough to organise the gluten and give the dough better structure and strength. Four stretch and folds.
Why do we shape dough?
To create tension and structure
What do use to shape sourdough loaf?
Brotform dusted with flour
If using the retard method when making sorudough what is it essential to do BEFORE shaping?
Bench rest
What is the outcome if your dough isn’t shaped well?
Not enough tension will be achieved so the crust will be impacted
What is key thing to avoid when shaping dough?
Dont pull it beyond the point of resistance which will result in tearing and breaking the gluten stands
Why score/ slash bread?
Allows free movement and a defined point of weakness to control where bread splits open
What is the benefit of using a casserole dish/ cloche/ Dutch oven for sorudough baking?
It traps the stea, which keeps the crust softer for so longer so more expansion ion the dough is achieved
What is pronyl lysine?
An antioxidant which prevents cancer found in sourdough crust which is very dark
Why is volkornbrot dense in texture?
It is made with rye flour which is lower in glutenin (elasticity protein) and rye flour also absorbs much more water which inhitbs gluten production
What five ingredients are present in sourdough?
Flour, water, salt, wild yeasts, lactic acid, bacteria
What is bakers percentage?
The method of calculating the relative proportions of ingredients in bread starting with 100% flour
How to biogas and sourdough starters differ?
Big as contain a little commercial yeast to get them going
What is fermentation in bread making?
The production of co2 gases through yeast development
Wha acids are produced in sourdough making?
Lactic acid and acetic acid
What is oven spring?.
The rapid expansion of a loaf volume that occurs in the first few minutes if baking
What is a poolish?
French version of a biga
What is a sourdough starter?
A colony of microorganisms of wilds hats and bacteria in a pot of flour and water
