Comparing Sourdough and Sourbread
The Differences
Sourdough starter is a culture of natural or wild yeast, together with lactobacilli in a medium of liquid and flour. It is propagated using ongoing feedings or refreshments with the sole purpose of leavening bread dough. It is ongoing and continues from one activation or bake to another. Sourdough bread has been leavened using a sourdough starter. It may or may not be a sour bread, based on the characteristics of the starter.
Sourdough is the term used to describe the natural leaven of natural or wild yeast and lactobacilli. It is the process of leavening bread using a natural leaven. The yeasted starter describes the starter that has the commercial bakers' yeast.
Being Sour
Sour bread, also known as faux sourdough, describes any kind of bread that has the sour flavor, because of a flavouring agent like souring salts, ingredients like vinegar or yogurt or process that does not include a natural leaven starter or a sourdough.
Sourdough bread does not have need to be sour bread. Sourdough bread can be very sour, although it is also normal for it not to be sour. It can be subtly flavored using delicious and rich wheaty flavors. With sourdough, the level of sourness will depend on several factors like the kind of grains, temperature, length of fermentation, specific yeast strains and lactobacilli and the amount of water.
About Hooch
As the starter is left in the refrigerator, the mixture will begin to separate, leading to a layer of liquid forming at the top. The liquid will have about 12 to 14 percent alcohol. Hooch is described as the alcoholic by-product of the process of fermentation. This is will feature a unique brownish color. The alcohol dissipates while baking. You can stir the liquid back into the starter before you use it. Hooch can build up in the starter, especially if you keep it in the refrigerator. You can pour it or stir it back inside. You can mix the hooch back in if the sourdough starter is on the dry area. Throw it away if the starter is very moist.
Natural Leavens
Starters created using commercial bakers' yeast are not natural leavens. These are actually yeasted starters that do not produce the same results in terms of shelf-life, flavor and texture like natural leaven starters. It is possible that a yeasted starter can be taken over using natural yeasts and changing it into a natural leaven.
By Robert Perkis
You may contact me through my Help Desk Contact at AccessInfoHub.com
Comments
Menu
My Articles
On Breadmaking IngredientsThe Processes Of Making Whole Wheat Bread
How To Make Flat Bread
Breadmaking: About Freshly Milled Grains
Sourdough Starters And Bread Recipes
Making Homemade Bread
The Bread Leavening Process
How To Make Cinnamon Bread
Familiarizing Baking Ingredients
How To Make Whole Wheat Bread
The Sourdough Starter Recipe
How To Make Breadcrumbs
How To Make Bread
How To Make White Bread
Making Cinnamon Bread Rolls
Bread Formulation And More
Bread Sourdough And Leavening
Comparing Sourdough And Sourbread
Understanding The Kinds Of Bread
Homemade Bread Making Tips
How To Make Banana Bread
How To Make Cinnamon Bread Rolls
Yeast 101
Making Sourdough
Related Sites | My Articles Yeast 101 There are 2 kinds of dry yeast instant yeast and regular active dry yeast... All About Bread Bread can come in different flavors, forms and sizes. However,.. How To Make White Bread White bread is one of the most common bread types available. It is a.. The Sourdough Starter Recipe Sourdough started about 6,000 years ago when human found out.. |
|
|
Related News:
|