Preferment and Starter
Yeasted preferment (Sponges)
The scientific name for the yeast that baker’s use is Saccharomyces Cerevisiae, or “sugar-eating fungus. This microscopic fungus consisting of single oval cells that reproduce by budding. Yeast cells digest food to obtain energy for growth and using enzymes that are capable of converting sugar into alcohol and carbon dioxide. Carbon dioxide helps to raise dough in the baking process.”.
The following starters are using commercial yeast to make a smaller amount of dough that is “aged” either at room temperature or in the refrigerator for 12 to 24h. This process allows the dough to develop flavor:
“Null” doughs (without micro-organisms)
Water Roux is a mixture that contains 1 part flour and 5 parts water which is heated to 65°C. It does not contain yeast and therefore microorganisms that would help the dough rise. Nevertheless, the higher temperature causes the starch to quill and thus to bind more water, which makes the bread softer and fluffier and enhanced the shelf life.
Sourdough
The fermentation that is producing wild yeast occurs naturally in nature. Wild yeast has been used for thousands of years in brewing beers and making wines and loaves of bread. For instance, many grapes that are overripe are full of sugar which then become fermented and alcoholic. Many grains can be naturally fermented, and thus sourdoughs can be made. Instead of commercial brewers yeast, cultivated sourdoughs are used in the baking process.
Here are outlined several methods to produce the following sourdoughs and explained how to maintain them:
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