Sourdough

Question 1

What are the 5 main ingredients of sourdough?

Answer 1

Flour, water, salt, wild yeast, fermented lactic acid bacteria

Question 2

Why do you complete a folding process during bulk fermentation and what does it aid?

Answer 2

• To develop gluten
• To build structure
• Organises the gluten network and makes it able to hold onto gases more efficiently and subsequently give it more strength

Question 3

What is the benefit of cooking a sourdough loaf in a casserole dish?

Answer 3

Allows more steam to be produced and retained, keeping the crust softer for longer so more expansion is allowed

Question 4

What is a sourdough starter?

Answer 4

A starter is a colony of symbiotic microbes in a body of flour and water

Question 5

What is a suitable hydration for sourdough bread?

Answer 5

70-82%+

Question 6

What does autolyse mean?

Answer 6

Autolyse is the period after mixing the flour, water and pre-ferment or starter before salt is added.
Starches in the flour start to absorb liquid and amylase enzymes begin to break down carbohydrates producing sugars for the yeasts to feed on.
It allows the glutenin and gliadin to bond and therefore develop gluten.

Question 7

What is bulk fermentation?

Answer 7

This is the time for the dough to ferment, during which the dough will be stretched and folded using the coil fold as a kneading technique.