Sabtu, 13 Desember 2008


(without yeast)


"Poolish" method

1.Mix flour with water and let the mixture undergo a pre-fermentation.
2.Add some more flour in order to obtain a dough of similar texture to the
one obtained in the direct sour dough starter method.
3.The dough of a sour dough bread is made by firstly growing a natural microflore
made up of yeasts and lactic bacteria on it: We uses the starter to sow the dough.
Once growing is done, we should save a lump off it for the next bread. Keep it
wrapped and chilled.

The daily progress of sour dough bread...
Enjoy my first experiment diary !

Wednesday April 10 - 14:00

day 1 (H 0)

1 sour dough starter preparation

Today, weighed 250 grams of flour and 10 grams of sugar

Moisturised with water ( half of the flour weight )

A fluid wet mix is obtained

Store in open air, in a non-closed jar.
Average room temperature : 20°C

Let's take an opportunity to revise!
We have two or three days ahead for this experiment...


The gluten is the only ingredient responsible for bread-making ( "panification" ) : when the yeast produce carbon dioxide bubbles, the dough's volume increases. The gluten protein network keeps the round shape of the dough ball

Fermenting gluten

In the case of sour dough bread using "Poolish", the gluten ferments and becomes the yeast-less starter. Later, it is observed in its elastic form when kneading the water and flour mix.

Let's use what we saw in this experiment while segregating starch and gluten.
We observe that gluten placed in a closed container with water, ferments and releases typical fermentation aromas.
We now have a better understanding of the fermentation process.
We therefore understand it is possible to add gluten to a non bread-making flour - for example sweet chestnut or buckwheat - in order to enable bread-making process. This preserves any flour specificity because we don't add wheat flour.

Thursday April 11 - 14:00

day 2 (H 24)

Gluten keeps fermenting.
Very strong odor. Looks very sticky.
Falls apart when shaking jar but groups back after a rest.

2 Look and smell report.

Mix apperance became very sticky.

Water surges on surface

It is now necessary to stir again,
No specific odour.

Average room temperature is 20°C
Sour dough starter temperature is 25°C

Tidak ada komentar: