Don't be Sour About Sourdough
Sourdough: one of the most popular and delicious of breads! For bakers: an art form. True, it’s one of the simplest formulas—pretty much four and water. However, the baker needs to masterfully control the ingredients and process to end up with a consistent, signature flavored bread.
The chemistry of sourdough
Inside sourdough, microorganisms feed on the flour to produce alcohol and acids. The acids are responsible for the “sour.” The alcohol and other fermentative by-products produce distinctive flavors.
The fermentation time varies from 6 to 24 hours. Too long, and the dough becomes slack. Too short, and you miss out on flavor and taste. The fermentation process is where you can really experiment with flavors to build a rich, unique taste.
Sourdough products:
If you’re looking for an easier or faster way to make sourdough, there are ready-to-use products:
- Liquid form: Made with either a cooling process, that keeps the micro-organisms alive but dormant, or a heating process that has a longer shelf life.
- Powdered Form: Made by either warm air drying, creating subtle and complex flavor notes, or by contact drying that enhances caramelization and toasted notes.
Discover more tips for sourdough!
Science. Don't be sour about it!
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