cornflakes chicken breasts to prepare at home on sourdough More or less since I started this adventure of the blog, I began earnestly to look after a small whimsical creature: the yeast .
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| Sourdough |
The
sourdough is known by many names: yeast, dough mother, sour dough, increasing child or friendship bread to put the American name that comes from the fact that generally the packet of yeast you are a gift from a friend.
Or, call, familiarly,
"Blob" . In fact, if not carefully assess the timing and amounts of drinks, in less than no time you will invade the fridge, as has happened at Christmas in the middle of preparations for the homemade cake, when in the refrigerator between the baker's yeast , yeast mine waste yeast, liquid yeast and dried yeast there was no chance even for the milk!
three months have passed since then, quite a few 'refreshments and various tests and I'm ready to explain the procedure. Especially since some time
natural yeast made by me, by me, my "blob" has reached the right point of maturity and rises to perfection.
If you are ready to leave at once should be enough time to arrive in Easter with a yeast suitable for preparation of the dove. I try to do together!
How to make the sourdough There various methods to produce the sourdough. Looking carefully in the web there's a lot.
In fact it is a fermented mixture of flour and water, in which multiply in the environment and the yeasts naturally present in flour in their metabolic process that produces carbon dioxide, which inflates the dough.
early to make sure that the populace yeast dough can be added in proportions ranging from recipe to recipe, the ingredients: sugar and ripe fruit (apples, grapes), compounds based on sugars (honey, malt variety) , oil, yogurt.
So are many different roads you can follow what matters is being able to achieve: a loaf white, firm, fruity aroma and slightly acid, which doubled in volume at room temperature in about 3-4 hours.
To catch the spores of yeast in the air there are methods that seem vaguely crazy: the Simili sisters, who are experts in money matters, we recommend using a bowl where you have kneaded the bread, others suggest starting in a day you baked.
One thing I learned is that you must follow the magic methods.
It takes dedication and patience. And I will explain some things gradually.
The first rule is to persevere The yeast will have on her days and days yes, no, you look at it wondering what you did wrong, he spoke to him through the looking glass of the container to see if the bubbles have a spherical or elongated in order to understand if it is sickly or if you are well, do the bath and feed him. This explains why they call him "baby." Yet
will surprise you as you begin your to think seriously of abandoning the enterprise, will have a burst of pride and begin to grow out even in the cold of the fridge! Therefore
start, choose a method and perseverance, you will see results after a month and it will be worth it.
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| Step 1: Apple puree |
Ingredients - apple (or grape) very ripe pureed with the skin
- water
-
- manitoba flour container glass
procedure - Mix the apples with the peel puree with equal amounts of warm water.
Ferment at room temperature (preferably 21 °) for a full day of apple puree, if the temperature is less than about 2 hours counted for every degree less.  |
| Step 3: first mixture |
- The next day, filtered apple juice, mix it with pesatene 50 g and 100 g of flour.
You must obtain a homogeneous and hard. - Put the ball on the bottom of a container filled with water at a temperature of 16 degrees and let rest in a temperature 21 degrees.
The ball must be completely and thoroughly immersed.
If all goes well, the microorganisms produce so much carbon dioxide by bringing up the ball within two days. Otherwise you will throw away everything and start over.  |
| Step 4: first mixture after 36 hours. |
- When the dough will come to the surface (see photo), gently pull it out and clean the surface crusts and external parties who have lost consistency.
Weighing and make the first drink in proportions lm 1 - 1 meal - warm water from 0.30 to 0.35.
Example: weighs 50 grams, cleaned up the dough, knead it with 15-18 ounces of water and 50 grams of flour. - Wrap the dough in a cotton cloth washed without fabric softener and tie loosely with string because it will increase in volume.
Let stand for one day at a temperature of 18 °.  |
| Step 5a: First refreshments. |
- The next day, open the cloth removed with a sharp boxcutter rinds and refreshed in proportion lm 1 - 1 meal - water at 30 ° 0.5.
Example: If your mother cleaned up the crust dough weighs 100 g, the melt in 50 g of warm water added gradually and mixed with 100 g of flour. In the days following - remake refreshments and daily
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| Step 5b: First refresh after 24 hours |
let rise at room temperature, the lm.
Yeast will double in volume when mature in about 3 hours. It will serve about a month.
Tips - water: salt, chlorine and limestone are the enemies of rising.
Avoid using tap water if it is very hard and especially if you add salt to the water softener. I use to refresh the natural mineral water with a low dry residue and bread dough using water network dall'addolcitore untreated and left to rest in a jug half a day to evaporate the chlorine. - Farina : no need to use strong flour such as Manitoba.
Potereste also use flour 0, 00 or in full. I did experiment with different flours and I chose to use the Manitoba because it makes the yeast is less acidic and I prefer it. - Oil : I recommend you oil the vessel in which the lievieto preserved. It 's a method I have tried cases and I find it extraordinary: My Blob is detached from the walls with ease and remain in the vessel a few residues that wash off easily. does not stick to most the walls do not come back I put in the dough.
Small digression: the experiment with the oil has coincided with the rebirth of my baking and when I picked it up in one of the controls that I always do to see if the little baby resting in the fridge well I found gonfissimo and fragrant like the other yeast that had given me for Christmas and the baker will not tell you the satisfaction. - malt, honey and sugar : I usually do not directly add to the mix can be used as "tonics" for the yeast. They are useful for "correcting" a yeast that no longer behaves as it should. For explanation refer to the next post.
- Use the glass and not plastic or metal. The glass can be sterilized and does not corrode in contact with the acidity of the paste.
- Always use clean containers perfectly to reduce the risk that the lm is contaminated with mold. When you begin the adventure, sterilized in a pot other than glass jars with lids by boiling for 20 minutes. Leave them in a clean bag, as you will.
- Leavening must be in sheltered areas by the airflow needed oxygen. So no plastic sheeting to ensure a tight and flat resting on the edge of the container.
- The temperature is important because it is closely related to the times of rising and because it linked the balance in the population of yeast.
environment of rising you should not ever exceed 28 ° , temperature measure of the stature of a thermometer (see note below).
If the temperature of the house is lower than that recommended or lengthen the yeast leavening or put to rest in the oven pre heated and barely off, I tried it in the oven with the light on (as stated in the network), but In my case, the bulb does not move even one degree temperature inside the oven. - Food Thermometer : very useful if not necessary. You can spend even modest figures. First I spent less than € 7 and I bought a chain of products for the home thermometer for roasts. It has a long steel probe as a knitting needle that measures the temperature of the environment that the internal temperature of yeast and has held up very well compared with an accurate thermometer oven thermometer
- : useful for cooking to verify the exact temperature in the oven. I have an electric oven with the antiquated analog temperature setting (a knob that rotates) and I verified that the thermostat (mine) oven is far from accurate. If you are in the same situation recommend it.
Ready ... Beware ... Go! These are all the information you need to go.
In the next post I will explain: how to keep
- LM,
- how to make refreshments for the bakery,
- how to make small bathrooms,
- how to correct errors (yeast too acidic or too weak ).
And above indicate the "exit strategy" for survival should the Blob should take possession of your fridge or on the contrary do not want their knowledge to rise!
Meanwhile, if you have any questions please do not hesitate to ask.
All for today.
I wish you good work and see
in the coming days with the first prescription given by a reader:
"chicken breast with cornflakes .
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