Anyone with a taste of authentic sourdough bread with yeast-based writer knows the depth of flavor and beauty of sourdough bread is presented very difficult to beat. You would think that unless you live in an area known for its sourdough bread (like San Francisco), it is almost impossible to create such bread in his house.
Nothing could be further from the truth, however, almost anyone can make a wonderful home sourdough bread using yeast. Moreover, making the start of a local, made his own reality is a very simple process to rely on only two simple ingredients:
1. accurate. I recommend using bread flour is bleached, but you can experience the full utilization of wheat and rye. Organic flour is ideal, but not absolutely necessary.
2. water. Will tap water unless the water in your area heavily chlorinated (or deal with other chemicals) or distasteful. If so, you can try the boiling water before using or use bottled water.
You also need a container to store sourdough. Clear glass bowl is the best way you will be able to see the activity going on with the development of the early sourdough. A quarter of the size of the perfect pot canning, such as glass pickle or empty mayonnaise jar.
Click to create sourdough at home
You yeast home early to rely on "wild" natural yeast that is found in every home. The process of creating a viable start that has the ability to lift a bar of bread lasts about a week, is a very simple process.
The first day: clean pot save your dough begins well fermented. Then add a cup of flour, a cup of hot water into the pot. Mix well with a wooden spoon or plastic (avoid using a metal spoon with the start), then cover the top of the bottle with a setting of humidity and a hot towel somewhere, ideally between 70 and 80 degrees (F).
Second day: You may notice some bubbles in the pot at this point, but if not, do not worry. Do nothing on the second day, but make sure you are always in a warm place in your home.
Third day: Today should see some activity in the pot (bubbles) and slightly sour smell. Now I'm going to "feed" the principle of yeast. Ignoring the first half, then add half a cup of flour, half a cup of hot water to the pot and stir again. Cover and return to your warm welcome.
Four days during the seven: Repeat step three in each of these days. Be sure to ignore half the beginning of each day, however, or soon will be overwhelmed by the beginning of his sourdough.
After seven days, and the beginning of a leavened dough is ready for use. You will notice that the principle is now full of bubbles and grows after the daily diet. At this point, you are ready to bake sourdough bread using a portion of the first, or you can refrigerate the beginning of the yeast until ready to use it to make sourdough bread.
