"You cannot have what you do not want."
- John Acosta
Well these days breads are more in fashion during lockdown. They are forgiving, easy to make, and just a drizzle of butter makes it feel heavenly. But now what is picking up is sourdough bread. The rustic burnt looks equally appealing. So I thought of starting a short series to give a bit of insight about this trending product.
The starting point to make sourdough is the STARTER followed by its process of feeding it and then making the bread. Though it looks easy but it’s a lengthy process that needs a lot of patience.
As mentioned unlike other breads we do not use readymade fresh, dry or active yeast which has been making our life easier all these years. These breads basically depend on wild yeast which has been present for ages, everywhere — in the air, in a bag of flour, on the surface of grapes.
By contrast, wild yeast can be fussy and finicky. So don’t expect it to get it right at the first try. It needs a medium, a sourdough starter, in order to be useful to bakers. This medium has to be constantly maintained and monitored.
A sourdough starter is basically how we cultivate wild yeast that can be useful for baking. Now since the wild yeast is present in all flour, the easiest way to make a starter is simply by combining flour and water and letting it sit for several days. We do not need any fancy ingredients to START OFF — it’s already there in the flour.
After a day or two, bubbles start appearing, indicating that the wild yeast is becoming active and multiply. To keep the yeast happy, we feed the starter with fresh flour and water over the next several days, until the starter is bubbly and billowy. Once it reaches that frothy, billowy stage, the starter is ready to be used.
So to start with all we need is All purpose flour, wheat flour ( 25gms each ) and water (50 ml). mix all the three ingredients and keep it in a glass jar so that you can monitor the growth. The starter will not flourish in cooler temperatures.
You may or may not find bubbles on the second day. On the third day discard about half of the starter and add the same ingredients to the jar 25 grams whole wheat flour, 25 grams all-purpose flour, and 50 grams of water. And keep following for 3-4 days until you reach a bubbly and billowy stage. The funky sour smell is an indication that it is ready to use.
So, as a project I want all my readers to try out this project until I meet you next week with the recipe of sourdough bread.
Read:- DIFFERENT TYPES OF SUGAR