Sourdough, this stranger!
Someone gives you a piece of sourdough and you do not know anything about this topic. And now, what should you do with this?
Here is a small handbook for beginners, otherwise known as “Sourdough for dummies“.
Sourdough is a natural yeast, that used by our grandmothers, obtained by the fermentation of flour through yeast and bacteria naturally present in the air we breathe.
You can have it from someone who already has it or creating it yourself with flour, water and different starters (yoghurt, apple, raisins…). What is the starter? It ‘s just an ingredient that activates the fermentation and allows the yeast to begin to act.
The yeast is alive, it must be fed (refreshed, in technical terms) periodically so that the microorganisms present in it can carry out their task.
Precisely for this reason, it is not recommended its use to those who did not intend to make bread at least once a week.
It does not always replace the brewer’s yeast, but its advantage in baking is to have a product that lasts longer, that is more digestible and natural and that has a lower glycemic index than that obtained by the use of other types of yeast.
The Sourdough can be in a liquid form – with hydration (amount of water per amount of flour) between 100 and 130% – and in a solid form, with hydration between 40 and 50%.
Liquid yeast is more practical, more durable and easier to refresh.
Simple rules must be observed to ensure that the dough remains healthy, with a good leavening power: the hygiene of utensils and containers, the use temperature, the water hardness (the value that expresses the content of calcium and magnesium and any heavy metals present in it), the strength of the flour used for refreshments (the ability to resist processing).
Good Baking to all of you!