Recipe: Appetizing Sourdough bread with mother yeast

Sourdough bread with mother yeast. Mother yeast and the ancient leavening of bread The prerogative of a few bread lovers until a few years ago, now in vogue again, sourdough also becomes a great selling point. Take a piece of mother yeast (refresh and store the remaining part as usual), add liquids (water, milk, etc.) and mix a little bit. Sourdough mother dough produces gas bubbles and lactic acids which give sourdough its characteristic slightly sour taste and texture.

Sourdough bread with mother yeast A starter is a homemade fermented yeast for bread. With regular yeast bread, you can use a store-bought packet of active dry yeast. Sourdough breads, on the other hand, get their flavor from wild yeast that is naturally found in your kitchen. You can have Sourdough bread with mother yeast using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Sourdough bread with mother yeast

  1. It’s 200 g of rye flour.
  2. It’s 200 g of whole grain flour.
  3. You need 100 g of mocaf flour.
  4. Prepare Pinch of salt.
  5. You need Pinch of curcuma.
  6. It’s 100 g of multi cereal.
  7. Prepare 200 g of mother yeast.
  8. You need of Water.

Instead of using baker's yeast, sourdough bread relies on a starter: a mixture of water and flour that develops a population of wild yeast. This yeast produces lactic acid, the source of sourdough. Sourdough is a stable culture of lactic acid bacteria and yeast in a mixture of flour and water. Broadly speaking, the yeast produces gas (carbon dioxide) which leavens the dough, and the lactic acid bacteria produce lactic acid, which contributes flavor in the form of sourness.

Sourdough bread with mother yeast instructions

  1. Mix all the flour, salt, curcuma, cereal.
  2. Mix with water until become a dough.
  3. Mix with mother yeast and knead it down like a dough.
  4. Put in the bowl covered with towel and leave for 2 hours.
  5. Punch the dough and divide become the bread size that you want (i divide become 2).
  6. Knead it down again till you can feel of its soft enough.
  7. Put on the tray covered with towel and leave for 3 hours.
  8. Heat the oven till 200 celcius degree and baked for 30 minutes.. enjoyyy!!.

The lactic acid bacteria metabolize sugars that the yeast cannot, while the yeast metabolizes the by-products of. It's tangy and yeast and malty and a little sweet, with an airy—but, compared to Tartine bread, tight—crumb. It has all the rustic qualities of a modern-day sourdough boule, but absolutely. Lots of Americans seem to have concluded that kneading dough might settle their quarantine jitters. Some are growing sourdough starters — the living, microbial goop that helps leaven bread and delivers a characteristic tangy flavor.

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