Bread Making
Bread making is at least 30000 years old and became a dominant food that can be found all over the world. It is, therefore, is one of the oldest human-made artificial foods. Grains are important sources of vitamins and minerals. Bread made out of grains is a ready eatable product that can be transported easily and has a reasonable shelf life.
Before Louis Pasteur discovered yeast in 1780, preferment and starter were used in bread making. The fermentation process using wild yeast allowed to make a less dense and better chewable bead.
When you look through my recipes, you will notice that I prefer using them over commercial yeast. I noticed that the bread not only tasted better, but it was easier to digest and had an enhanced shelf life. So why should wild yeast bread be better for my digestion? Let’s have a closer look at the science:
It is known that certain parts of the wheat grains such as barn contain phytic acid. It is this acid that inhibits enzymes which are needed for the breakdown of proteins and starch in the stomach. As a result, we might feel some discomfort with bloating. Sourdough’s wild yeast and lactobacillus in the leaven neutralize the phytic acid as the bread proves through the acidification of the dough. Sourdough fermentation is much more efficient than yeast fermentation in reducing the phytic acid in whole wheat bread.
If you search the internet, you will many types of preferment. This blog will focus on these starters for bread making. Because the techniques often vary I will continuously update this site.
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Read more:
- Bread Making
- Preferment and Starter
- Yeasted preferment (Sponges)
- “Null” dough (without micro-organisms): Water Roux
- Making a Sourdough Starter
- Sourdough Feeding, Storing and Reviving
- Treatment of Sourdough
- Nut Cranberry Raisin Bread
- Japanese Milk Bread
- Swiss Whole Wheat Bread with sourdough (Ruchbrot)
- Swiss Whole Wheat Zopf
- Porridge Bread (No-Knead Bread) with cracked Barley and Dal
- White Fluffy Toast Bread
- Anise Zwieback
- No-knead Cracked Barley Black Bean Bread
Would love to perpetually get updated outstanding weblog! .
Thank you. Sorry for the late reply. My wife and I took a little vacation and then I started to build a pizza oven. Of course with bread baking in mind!
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