The Real Know How

How-Tos, Videos, Tutorials — Ramping Up for the 21st Century

Archive for the category “baking”

The What, How and Why of Sourdough Starter

From Wardeh Harmon in Oregon. She discusses the science and the benefits of sourdough:

No need to buy your yeast – the wild yeasts and lactobacilli in sourdough starter are everywhere in the environment, you just need to encourage them.

Sourdough breads don’t stale as quickly.

-Sourdough starter is more versatile and resilient than store-bought yeast (for example, sourdough starter can tolerate a wider range of temperature and ph than storebought yeast).

Making A Natural Yeast Culture For Bread

Here Miho in Japan explains to thedailyenglishshow how she makes a natural yeast starter using fruit.

They experiment with three fruit based starters Miho prepares for from raisins, pommelo and grapes. The first stage of the process is fermenting the fruit in water until it is fizzy.

Then you strain out the fruit, put the strained liquid back in jars and mix flour into it. The ferment liquid-flour mixture should start to rise. It’s this yeasty dough that you use in your bread making.

The raisins won out in terms of producing a viable bread starter.

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