how to make sour dough
in the technique of making sourdough was discovered in 4000 BC by the people of Ancient Egypt who accidentally let wheat mixed with water and milk for some time so that it expands. Bread produced from acid dough is softer and lighter than bread where the mixture does not undergo fermentation first.
Through a process of trial and error, some of the remaining dough left when mixed with flour and water still produces the dough with the same flavor so that it is known as a starter.
Making sourdough bread is different compared to making commercially sold bread, because the bread dough will be mixed with sour dough, which is a mixture of water and flour that is left open at room temperature for the storage process.
Wild yeast in sourdough will eat the sugar contained in the flour mixture and make this mixture sour. Carbon dioxide produced during sourdough storage will produce air chambers that will raise the bread and give a solid texture to the bread and the crisp on the outside.
The original sourdough bread recipe is made from sourdough (the original ingredient) and does not use instant yeast or better known as dry yeast used in commercial bread or Asian bread to develop dough, but there are also recipes that mix a little instant yeast.
Making bread with this technique takes a long fermentation process using yeast derived from nature and also lactobacilli. Sourdough yeast is commonly called leaven, which will produce leaven is carbon dioxide (CO2) gas. This sourdough bread will taste a little sour because lactobacilli is produced by lactic acid.
Types of Sourdough
There are two types of sourdough that are often used, namely pre ferments or sourdough with the addition of yeast / yeast called Poolish (French) and Boga (Italian). In addition there are Sours or natural yeast that is without the addition of yeast / yeast usually called Leyain (French) and Lau Mien (Chinese), Italian Mother Sour (Italian)
How to Make Sourdough
Material :
100 gr Hard Flour
100 gr of water
Sourdough Foods:
100 gr Hard Flour
100 gr of water
How to make :
Day 1: Mix flour and water, place it in a transparent plastic container. Wrap in plastic wrap and wrap with napkins or napkin and let stand for 24 hours.
Day 2: mix "food" into the first mixture.
Day 3: take 200 frams of dough from day 2, add "food" and stir until smooth.
Day 4: same as day 3. (do the same thing until about 7 days)
Sourdough is ready for use when the surfaces and sides appear air ronga and the color has changed.
Through a process of trial and error, some of the remaining dough left when mixed with flour and water still produces the dough with the same flavor so that it is known as a starter.
Making sourdough bread is different compared to making commercially sold bread, because the bread dough will be mixed with sour dough, which is a mixture of water and flour that is left open at room temperature for the storage process.
Wild yeast in sourdough will eat the sugar contained in the flour mixture and make this mixture sour. Carbon dioxide produced during sourdough storage will produce air chambers that will raise the bread and give a solid texture to the bread and the crisp on the outside.
The original sourdough bread recipe is made from sourdough (the original ingredient) and does not use instant yeast or better known as dry yeast used in commercial bread or Asian bread to develop dough, but there are also recipes that mix a little instant yeast.
Making bread with this technique takes a long fermentation process using yeast derived from nature and also lactobacilli. Sourdough yeast is commonly called leaven, which will produce leaven is carbon dioxide (CO2) gas. This sourdough bread will taste a little sour because lactobacilli is produced by lactic acid.
Types of Sourdough
There are two types of sourdough that are often used, namely pre ferments or sourdough with the addition of yeast / yeast called Poolish (French) and Boga (Italian). In addition there are Sours or natural yeast that is without the addition of yeast / yeast usually called Leyain (French) and Lau Mien (Chinese), Italian Mother Sour (Italian)
How to Make Sourdough
Material :
100 gr Hard Flour
100 gr of water
Sourdough Foods:
100 gr Hard Flour
100 gr of water
How to make :
Day 1: Mix flour and water, place it in a transparent plastic container. Wrap in plastic wrap and wrap with napkins or napkin and let stand for 24 hours.
Day 2: mix "food" into the first mixture.
Day 3: take 200 frams of dough from day 2, add "food" and stir until smooth.
Day 4: same as day 3. (do the same thing until about 7 days)
Sourdough is ready for use when the surfaces and sides appear air ronga and the color has changed.
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