The lactic acid bacteria commonly found in sourdough are Leuconostoc, Pediococcus, Weissella and other genera. But by far the most common species belong to the very large and diverse genus Lactobacillus [73] This stage is the first fermentation period of the dough after the first mixture of flour, starter and water and often comes after a period of kneading. Mass fermentation usually takes place at room temperature, unless otherwise specified in the recipe, and is longer (4 to 12 hours) than the final fermentation period. This step can be listed in a recipe as fermentation, leavening, or mass fermentation, but it is always the first fermentation period and a delay must be specified in the recipe. Pliny the Elder described the sourdough method in his natural history:[5][6] You can use different flours in our basic recipe without changing the amount of water you use or the method other than by adding less strong white bread flour. Here are the ideal proportions: Now that you know more about sourdough language, you`re ready to dive into sourdough cooking. Check out our sourdough ebook to learn more about the wonderful world of sourdough. A drier, cooler starter has less bacterial activity and more yeast growth, resulting in the bacterial production of more acetic acid compared to lactic acid. Conversely, a wet, warmer starter has more bacterial activity and less yeast growth, with more lactic acid compared to acetic acid. [49] Yeasts mainly produce CO2 and ethanol.
[50] High amounts of lactic acid are desired in mixed rye and rye fermentations, while relatively higher amounts of acetic acid are desired in wheat fermentations. [51] A dry, fresh starter produces a more acidic bread than a warm, wet bread. [49] Solid starters (such as the Desem Flemish starter, which can be buried in a large container of flour to prevent drying out) tend to consume more resources than wet starters. [ref. needed] Solubilization of flour pentosans, particularly the conversion of water-extractable arabinoxylan to water-extractable arabinoxylan, has been reported to improve bread volume and texture in baking wheat and fibre-rich bread (Katina et al., 2007). Sourdough fermentation increased the content of extractable phenols and free ferulic acid (Katina et al., 2007). Flour naturally contains a variety of yeasts and bacteria. [26] [27] When wheat flour comes into contact with water, the natural enzyme amylase breaks down the starch into glucose and maltose sugars, which the leaven`s natural yeast can metabolize. [28] With sufficient time, temperature and refreshments with new or fresh dough, the mixture develops a stable culture. [24] [29] This culture will make the dough rise. [24] Bacteria ferment starches that yeast cannot metabolize, and by-products, primarily maltose, are metabolized by yeast, which produces gaseous carbon dioxide and stirs the dough.
[30] [31] [32] [33] [34] [Note 1] This white sourdough recipe makes two loaves, but it can be cut in half to make one, or raised to make as many loaves of bread as you need. Once you`ve mastered that white bread, adjust it with other flours or use the dough to make pizza or flatbread. The dough for basic bread can also be used to make pizza. This sourdough pizza recipe is a classic margherita, but you can customize the toppings. Choosing a wine with candied yams and sourdough filling is a challenge. A dough is a mixture of water, flour, sourdough and salt that is usually stiff enough to be worked by hand. The dough is most often used in connection with baking bread, even in breads with higher hydration. Conversely, a dough is usually a mixture with higher hydration that can be scraped or picked up but never kneaded or shaped by hand. The dough is often quick bread, pastries or sweets. Sourdough can be defined as an intermediate containing a flour/water mixture fermented by a combination of bacteria, usually heterofermentative strains of lactic acid bacteria and yeasts (DeVuyst and Neysens, 2005), resulting in a final product with a sour taste. The use of lactic acid bacteria in the form of sourdough in the preparation of wheat bread is well documented.
There is a broad consensus on the positive effects of its use on the product, but there is little agreement on how sourdough helps to improve the properties of bread quality, such as bread volume, through its effect on the dough component.