FanPost

GDT: 2010 NLDS, Game 4. Bumgarner v. Lowe.

Sourdough is a dough containing a Lactobacillus culture in symbiotic combination with yeasts. It is one of the principal means of biological leavening in bread baking, the others using cultivated forms of yeast (Saccharomyces). It is important in baking rye-based breads, where yeast does not produce comparable results. Compared to breads made with baker's yeast, it produces a mildlysour taste because of the lactic acid produced by the lactobacilli.

Preparation[edit]

Starter[edit]

The preparation of sourdough begins with a pre-ferment, (the "starter" or "levain", also known as the "chief", "chef" or "head"), made of flour and water.[1] The purpose of the starter is to produce a vigorous leaven and to develop the flavour of the bread. In practice there are several kinds. The ratio of water to flour in the starter (the "hydration") varies and a starter may be a fluid batter or a stiff dough.

When wheat flour comes into contact with water, naturally occurring amylase enzymes break down the starch into maltose; the enzyme maltase converts the maltose sugar into glucose, which yeast can metabolize.[2] Flour naturally contains a variety of yeasts and bacterial spores.[3][4] With sufficient time, temperature, and refreshments with new or fresh dough, the mixture develops a balanced, symbiotic or stable culture.[1][5] This culture will cause a dough to rise if the gluten has been developed sufficiently.[1] The bacteria ferment sugars that the yeast cannot metabolise and their by-products are metabolised by yeast, which produces carbon dioxide gas, which leavens the dough.[6][7][8][9][10][note 1] Obtaining a satisfactory rise from sourdough takes longer than in a dough leavened with packaged yeast because the yeast in a sourdough is less vigorous.[12][13] In the presence of lactic acid bacteria, however, some sourdough yeasts have been observed to produce twice the gas of baker's or packaged yeast.[14] The acidic conditions in sourdough, along with the bacteria also producing enzymes that break down proteins, result in weaker gluten and may produce a denser finished product.[15]

This FanPost is reader-generated, and it does not necessarily reflect the views of McCovey Chronicles. If the author uses filler to achieve the minimum word requirement, a moderator may edit the FanPost for his or her own amusement.

X
Log In Sign Up

forgot?
Log In Sign Up

Forgot password?

We'll email you a reset link.

If you signed up using a 3rd party account like Facebook or Twitter, please login with it instead.

Forgot password?

Try another email?

Almost done,

Join McCovey Chronicles

You must be a member of McCovey Chronicles to participate.

We have our own Community Guidelines at McCovey Chronicles. You should read them.

Join McCovey Chronicles

You must be a member of McCovey Chronicles to participate.

We have our own Community Guidelines at McCovey Chronicles. You should read them.

Spinner

Authenticating

Great!

Choose an available username to complete sign up.

In order to provide our users with a better overall experience, we ask for more information from Facebook when using it to login so that we can learn more about our audience and provide you with the best possible experience. We do not store specific user data and the sharing of it is not required to login with Facebook.

tracking_pixel_9351_tracker