Booze Cruise Ltd. Columbia, Mo

sourdough LIKE SISTERS

For a while in my mind the idea of \u200b\u200btrying the sourdough in some preparations, for I am I decided to breed the famous "baby" of the Simili sisters. And I have entrusted to their own recipe. My baby is now 2 months old and I think it is ready for the big debut. But what's the sourdough? The dough, also called yeast, sour dough, yeast, yeast acid and growing, is a mixture of flour and water acidified by a complex of yeast and lactic acid bacteria that are able to start the natural fermentation. In the preparation of some desserts such as cake, dove, pandoro and some types of bread, the use of natural yeast is essential. What are the benefits resulting from the use of this yeast?

. a longer life of bread, because fermentation acid inhibits the occurrence of mold;
. smell much more intense due to bacterial fermentation,
. is easier to digest due to the presence of enzymes in yeast that, during the long rest, turn the dough resulting in a process of predigestion, is a bit like yogurt, thus facilitating the task of our digestive system;

here the doses from the book "Bread and sweet stuff" Simili, between brackets my specifications.

Dough initial

200 grams of flour ("0" or manitoba)
90 grams of water (warm) 1 tablespoon oil
(extravergine d'oliva)
1 cucchiaio di miele naturale

impastate tutti gli ingredienti, formate un panetto a cui farete un taglio a croce sulla superficie, mettetelo in un contenitore (meglio se di vetro) coperto da un piatto o da un coperchio non avvitato, e lasciatelo riposare per 2 giorni, riponendolo, specie nelle prime ore, in un luogo caldo. Durante le 48 ore l'impasto raddoppia il volume e forma degli alveoli irregolari. Trascorse le 48 ore si passa alla fase successiva chiamata rinfresco . Questa fase è molto importante perché serve per mantenere attiva e in vita la pasta madre. Se dopo questo tempo l'innesco della pasta madre non dà cenno di vita, prima di buttarla fate un rinfresco e attendete another 48 hours, if even then the volume is doubled, throw the whole thing and start over. Refreshments should be done every 2-3 days when stored at room temperature, sourdough, every 5 days if refrigerated. In the early advice to keep it at room temperature and cool it more often.

(picture after 24 hours)

Refreshments:

100 g of sourdough (original mix)
100 gr flour 45 gr water


take the initial mixture with a spoon remove the crust that has formed on the surface, please fit 100 grams, pour into a bowl and mix with the flour and warm water, again formed a ball that will give a screwdriver and put it in the container. The rest should be discarded. Try to stay with 100-200 grams of sourdough to avoid being overwhelmed, especially if not used as often. At this stage the dough will still taste a little too acid, better not use it. This fault will disappear with the passage of days if it will be refreshed every day for a week. The sourdough is mature when doubled in volume in 3-4 hours and this level is reached after a couple of months, because most sourdough ages and most are good. If the drinks are made with regularity our sourdough will last forever.

(picture after 48 hours)

Tips:

's sisters similar suggestions to make at least two receptions before baking, but if the dough is very active is fine only one party made the evening before the day of baking. For cakes leavened products such as cake, dove, and it is prudent pandoro 3.

For refreshments the rule to remember is that it uses the same amount of dough and flour and half of water (for example 100 gr. Sourdough, 100 gr. Of flour and 45 grams. Water)

With regard to the amount of dough to use, it is recommended to use its 30% of flour weight. If you use whole grain flours, the dose should be increased a little stretched and rising times.

If you keep the dough in the fridge once cooled allow to rest 3-4 hours at room temperature before storing in the refrigerator again.