![]() These bacteria metabolize the complex carbohydrates in flour and produce lactic acid, which gives the bread a distinct tartness. This sour flavor comes from lactobacillus bacteria in the starter culture. In addition, sourdoughs have a complex sour flavor that can range from very light to very strong. The yeast in sourdough bread often contains more than one variety while the yeast in modern breads only contains one variety – saccharomyces cerevisiae, which is also used in beer brewing. In modern bread baking, those yeasts are domesticated and typically come as dried granules in a packet you buy from a commercial yeast maker. And in traditional sourdough baking those yeasts are wild, and they come from the surrounding environment and the flour used. The biggest difference between traditional and artisan sourdough breads and the modern breads you find in the grocery store or might bake at home centers around its yeast. Learn how to make a beautiful focaccia to impress your friends and family at pot luck dinners.īelow I have compiled a few facts about sourdough, the difference to commercial yeast and the health benefits of true sourdough bread. We also run sourdough bread baking classes so you get hands-on experience. It come with a thorough guide on how to look after it as well as recipes. We are selling our starter with full directions on how to look after it. 2-3 weeks with everyday feeding the mixture and then not knowing if you are successful is not an easy task. ![]() You can of course grow your own starter at home, but from our experience it takes a lot of time, dedication and flour until you have an active starter to bake bread. All the images in this blog are made with the KoruKai rye sourdough starter. Over the last few years we have completely ditched commercial yeast and are using our sourdough starter for all types of bread including pizza dough, ciabatta, baguettes, focaccia and also sweet treats like hot cross buns and cinnamon rolls. Sourdough Brezen, a must when growing up in Bavaria. Our German visitors and homestays love the taste of our “real” bread especially when they have already spent a few months in New Zealand. So we grew our own sourdough starter culture and were experimenting for about one year to get the bread just perfect. We were inexperienced with baking bread and started with yeast loaves, which were good but not quite what we were craving for. Good bread is part of our culture! Artisan sourdough bread baked at KoruKai Herb Farm. And every German on holiday in New Zealand can relate to this. Upon arriving in New Zealand it didn’t take long until we missed the proper bread from Germany big time. The perfect bread is dark, has a wonderful crust and an airy crumb and tastes slightly sour. Artisan-style sourdough bread is the standard loaf and forms the basis of at least one meal per day. Growing up in Germany a good bread is cheap and is found in bakeries throughout the country. We kind of stumbled into sourdough bread baking 12 years ago.
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