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Open Preview See a Problem? Details if other :. Thanks for telling us about the problem. Return to Book Page. Greenway Goodreads Author. The Basic White formula is explored as well as it's many variations. Get A Copy. Kindle Edition , pages. More Details Friend Reviews. To see what your friends thought of this book, please sign up. Lists with This Book. This book is not yet featured on Listopia. Community Reviews. Showing Rating details. Instructions Add sourdough starter to the mixer. Add oil butter to mixer.
Add salt to mixer. Add 8 cups of bread flour approx 2lbs 3. Slowly add remaining bread flour all purpose if substituted as mixer is turning. The dough should feel sticky, but not stick to your finger like glue when you push it into the side of the dough. The dough should have pulled away from the sides of the bowl and feel nice and springy.
Discovering Sourdough Part II Intermediate Sourdough by Teresa L. Greenway
Turn off the mixer and allow the dough to rest for about minutes. Mix on medium for another minute. Cover and let rise until doubled about hours. Deflate dough and pour onto floured counter. In order to produce acetic acid, L. Glucofructans are long strings of fructose molecules attached to a single glucose molecule. Sucrose can be considered the shortest glucofructan, with only a single fructose molecule attached.
If the fermenting dough gets too warm, the yeasts slow down, producing less fructose. Fructose depletion is more of a concern in doughs with lower enzymatic activities. In the first two days of refreshment, atypical genera Enterococcus and Lactococcus bacteria highlighted the doughs.
During days 2—5, sourdough-specific bacteria belonging to the genera Lactobacillus , Pediococcus , and Weissella outcompete earlier strains. Yeasts grew more slowly and reached population peaks near days 4—5.
By days 5—7, "well-adapted" Lactobacillus strains such as L. One characteristic of a stable dough is that the heterofermentative have outcompeted homofermentative lactobacilli. Investigations of wheat sourdough found that S. In Type II sourdoughs, baker's yeast or Saccharomyces cerevisiae  is added to leaven the dough; L. In Type II sourdoughs, yeast growth is slowed or stopped due to higher fermentation temperatures. These doughs are more liquid and once fermented may be chilled and stored for up to a week.
They are pumpable and used in continuous bread production systems. Type III sourdoughs are Type II sourdoughs subjected to a drying process, usually either spray or drum drying , and are mainly used at an industrial level as flavoring agents. They are dominated by "drying-resistant [lactic acid bacteria] such as Pediococcus pentosaceus , Lactobacillus plantarum , and L. There are many breads that use techniques similar to that used in the making of sourdough bread. It is also leavened with baking powder and baking soda.
An Amish sourdough is fed with sugar and potato flakes every 3—5 days.
German pumpernickel is traditionally made from a sourdough starter,  although modern pumpernickel loaves often use commercial yeasts, sometimes spiked with citric acid or lactic acid to inactivate the amylases in the rye flour. Flemish desem bread the word means 'starter' is a whole-wheat sourdough. Although sourdough breads made from wheat, rye, barley, and other cereal grains may cause gluten sensitivity , sourdough fermentation and lactic acid bacteria may be useful to improve the quality of gluten-free breads, such as by enhancing texture, aroma, and shelf life , which can be extended by inhibition of mycotoxins associated with fungal contamination.
Sourdough bread has a relatively low glycemic index compared with other types of bread. From Wikipedia, the free encyclopedia. Bread product made by a long fermentation of dough. Two round loaves of sourdough bread. Flour water sourdough culture salt. See also: Lactic acid fermentation. Main article: Lactic acid bacteria. Food portal. Boudin Bakery Herman cake History of California bread Klondike Gold Rush , where sourdough was a word for an experienced miner  Kyselo , Czech soup made from sourdough.
The secret to baking the perfect sourdough (and avoiding supermarket fakes)
Retrieved June 13, In Batt, Carl ed. Encyclopedia of Food Microbiology 2nd ed. Academic Press. Food in History. Stein and Day. Natural History. Loeb Classics. Handbook on Sourdough Biotechnology. Retrieved June 28, San Francisco: A Food Biography. The Oxford Companion to Food.
Oxford: Oxford University Press. Slow - The International Herald of Tastes. Retrieved June 18, The Guardian. Retrieved 30 September Technology of reduced additive foods Second ed. Oxford: Blackwell Science. Retrieved When baker's yeast became available, the immediate need for the dough resting time of several hours disappeared. The industrialisation of bread-making was introduced and consequently the production time was dramatically reduced. Dough conditioners and enzymes became necessary to secure the required dough characteristics. Bread: a baker's book of techniques and recipes.
New York: John Wiley. Cereal Chemistry. Retrieved Feb 4, See Table 8. General Microbiology 7 ed.
Cambridge University Press. August Retrieved Dec 17, Yeasts responsible for the leavening action". Appl Microbiol.
Isolation and characterization of undescribed bacterial species responsible for the souring activity". Retrieved Nov 23, The bacterium Lactobacillus sanfrancisco ferments maltose, but not glucose. Some glucose is provided by the action of the maltose phosphorylase pathway which is then fermented by the acid-tolerant yeast, Saccharomyces exiguus, which cannot use maltose. The yeast in turn provides growth stimulants for the bacterium. Retrieved Dec 15, Glorious French food: a fresh approach to the classics.
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London: J. Because these natural yeasts are less aggressive and more genetically diverse than packaged yeasts, they give the dough a more complex flavor, partially because they allow for the competition of naturally occurring benevolent bacteria. Dumke Allergy Adapt, Inc. In addition to the wild yeast being slower producers of the gas that makes bread rise, the lactobacilli take about twelve hours to develop the full flavor you want in your bread. On food and cooking: the science and lore of the kitchen.
New York: Scribner. Washington: Government Printing Office.