DAILY REPORT - SOUR DOUGH (09/10/2017)




Back again did some experiment in the kitchen. Today we were making sourdough starter that we have to treated it like a baby that have to feed everyday until he grow up and be perfect sourdough starter. 

So what is sourdough starter? 

Sourdough starter is non-chemical leavening agent that made from warm water and hard flour (1:1), that already fermented for 7 days. The proportion and type of flour and liquid can vary dramatically, from a stiff starter made entirely with rye flour and water, to a liquid batter of milk and cornmeal, and everything in between.


Friendly bacteria (lactobacilli), present in our natural environment; and the wild yeast attracted to and living on flour begin to work with one another when flour is mixed with warm water. The result: sourdough starter. These tiny living creatures (lactobacilli and yeast, collectively called the sourdough's microflora) generate byproducts that cause bread to rise and give it complex, rich flavor.

But sourdough starter's not just for bread. Our early settlers used it to leaven pancakes and biscuits; today, we enjoy sourdough starter in treats as diverse as chocolate cake and pizza, where we value it for its rich, complex flavor as much as its ability to make things rise.

How does sourdough make things rise?

Wild yeast is a tiny fungus. It exists all around us in varying degrees in the air, settled on work surfaces, and in some of the ingredients you bake with: most importantly, flour.

Lactobacilli are also all around us. They have a wonderfully symbiotic relationship with wild yeast; when the two are brought together with flour and water, the result is high-rising, delicious bread, or light, fluffy pancakes.

How does it all work to make dough rise? Lactobacilli (remember, they're all around us; you don't need to "add" them) break down flour's complex carbohydrates into simple sugars—exactly what yeast needs for food. The yeast, feeding on these simple sugars, produces carbon dioxide bubbles. The elastic wheat gluten in bread dough traps these carbon dioxide bubbles, causing the dough to expand as if it contained a million tiny balloons.

When you put a risen loaf into the oven, the yeast quickly dies; but the CO2 it generated remains trapped beneath its flour/water matrix, producing a golden loaf of beautifully risen bread.

Where does the sour flavor comes from?

As byproducts of manufacturing simple sugars, lactobacilli produce flavorful organic acids: lactic acid, which adds a rich, mellow flavor to bread; and to a lesser degree over a longer period of time, acetic acid, which gives sourdough bread its sour tang.

To take a short deep dive here, there are two types of lactobacilli: homo-fermentative, which produces primarily milder-flavored lactic acid (think yogurt); and hetero-fermentative, which produces lactic acid, but also stronger-flavored acetic acid (think vinegar).

Since homo-fermentative lactobacilli do well at room temperature, dough raised at room temperature will generally yield a milder-flavored bread. Hetero-fermentative lactobacilli prefers temperatures around 50°F; so raising bread dough in a cooler spot (as cool as the refrigerator) will bring out its vinegary acidity.

By varying the liquid/flour balance of your starter, and the temperature at which it's fed; as well as the temperature and duration of a sourdough loaf's rise, you can make sourdough bread that's richly flavored, with barely a hint of sour; or one that's truly mouth-puckering.

From above I think you're already know more about sourdough. Back to my experiment today. By the way, my partners today were Chan and Raiz. We were together preparing, made feed and control our sourdough for next 7 days. To make sourdough started, starting with preparing:

Sour Dough Ingredients :

100 gr Hard Flour
100 gr Warm Water

Mix water and flour in a transparant jar

until well like this

DON'T FORGET TO CHECK THE TEMPERATURE

Wraped and leave for the next day to feed and control

REPORTS:
D-1
Temperature : 36⁰C
Condition :
- slime texture
- smells like an usual dough (flour's smell, before fermentation)
- colour white




Sources:
http://www.kingarthurflour.com/guides/sourdough/

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