early twenties and I had my first child a few months, when he was born within me the desire to put the finger in the pie and bake!
Looking back after twenty years ... I remember that I never thought to bake with yeast! Yet with a small child to be an easier way ... but something inside me said that making bread is to be a ritual, an action can not be rushed, a few hours ... that quickly, even in making Bread is a bad advisor! From now on we
quini adopted a piece of dough that has been living with us for a few years. Yeah, when you enter a house in sourdough the family grows, there is another component to care for, feed and water.
But what makes sourdough bread with it Special wishes to lead us to where that little voice inside us tells us that this bread is better?
I was always fascinated by the profound difference that exists between nutrition a bakery with bread yeast and a product with natural leavening.
Let us see what are the major differences between these two types of work .... maybe in several places due to the complexity of the subject and we hope that the summer finally arrives!!
We start by the inhabitants.
The yeast is a true multi-ethnic metropolis! The simple mixture of flour and water is inhabited by thousands of yeasts and bacteria that live together peacefully eating sugar (glucose) released thanks to the starch of the flour amylase (enzymes that shred the starch) present in the flour and water turned on arrival.
Populations of yeasts and lactic acid bacteria (which produce primarily lactic acid) are formed by several types of yeast and different bacteria and the wonderful thing is that these people change over time depending on the season, depending on how the environment changes we work our bread ... if we are to find guests, or if the environment is more or less clean!
Brewer's yeast is sold fresh in the form of small cubes 25g bulk or in pieces, but you can easily take home the yeast into small balls dry. The active dry yeast we find on the market in two different types: a smaller grain that can be directly mixed with wheat flour and another with a little 'bigger must be reactivated in warm water with a little sugar or honey.
Whatever form the yeast is exclusively composed of selected colonies of Saccharomyces cerevisiae yeast that always guarantees a standard repeatable swelling of the mix, timing, and taste ... a whole other world!
Another world because this yeast we buy it, we support an industry that produces it ... The Sourdough untie us from all this! He lives with us and when we want to make bread enough to make a trade: we give food (Flour) and water and in return she transforms us into the mix ... oh yes, I will tell the next thing happens in the dough! How to do it only yeast leavened dough while the mother manages to turn it more deeply!
