A crunchy crust, an airy inside, and a delicious slightly sour taste ➡️ Sourdough! 🍞
• I received a starter from my sister-in-law over the holidays 🎄and have been experimenting with this 🎨 -meets-👩🏼🔬 process of bread making ever since. • The starter is a mixture of flour + 💦 + live and active cultures (bacteria 🦠 and yeast). These bacteria come from the flour, the 👩🏼🍳’s hands, and the environment that the bread is made in. So if you got your starter from your 👵🏻, that means it’s possible that the microbes from her hands and kitchen are still hard at work in your bread – 🆒! • The bacteria most commonly found in sourdough are part of the Lactobacillus genus. This ‘family’ of bacteria has about 200 different subgroups, so the variety is wild. • Because we all have slightly different microbes living on our hands and in our kitchens, our sourdough breads are going to taste slightly different. • As your 🍞 dough rests ⏰, the bacteria & yeast convert sugar from the flour into other chemicals such as acids and alcohol aka ⏩ fermentation. This is when the yeast produces CO2 (gas), alcohol, or other substrates. The lactobacillus bacteria create Lactic Acid (which creates that sour flavor 😋). • Sourdough is a fermented food, but because we bake ♨️ it after fermentation there are no live and active cultures in the finished bread. • #NoshItFoodFacts © Elieke Kearns, PhD, RD and Nosh.it Food Facts, 2021. Unauthorized use and/or duplication of this content and/or photos without express and written permission from this site’s author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Elieke Kearns, PhD, RD and Nosh.it Food Facts with appropriate and specific direction to the original content.
0 Comments
Leave a Reply. |