Breakfast, 11 September 2010

11 September 2010 § 3 Comments

Bread by fabrivelas on Zooomr
Breakfast was delicious today. Yesterdays bread worked our really well. It is really tasty. I am amazed that the natural yeast present in the environment helping in the sourdough can work even better than the commercial brewer’s yeast. Maybe there are so many spores around here in Belgium because of all the beer brewers everywhere?
The bread is not very sour at all. This is probably due to the amount of spelt flour used. It is very light, the crust is not hard, it is perfect. I only have to work on the looks now.
Bread by fabrivelas on Zooomr
Bread by fabrivelas on Zooomr


§ 3 Responses to Breakfast, 11 September 2010

  • Hi. Nice presentation. However, I wonder if your preferences are different than mine, I like a hard crust and a fluffy internals, quite the opposite of yours πŸ™‚

    Regarding taste, I believe it is partly the presence of Lactobacillus in the sourdough, which does not exist in regular dry yeast.

    Regarding the source of the yeast spores that make up the yeast starter, I am wondering whether the spores are primarily originating from the flour itself (unbleached, organic, stone-milled flour is often preferred because it has more spores than other flour types) rather from the surrounding air. I’m not sure. Have you found any reliable source of information on this? Thanks.

    • fabrivelas says:

      Andreas, don’t misunderstand me, I like crusty bread with soft interior, too. With an oven without any temperature scale, this is very difficult to achieve. I am only saying that I am very happy with what I got (and the child likes it, too, that way).

      You are of course right with the spores. I read that if you use non organic whitest flour, then it is almost impossible to make a sourdough. So the environmental spores and bacteria seem to play a minor role, it was only fun to make the reference to the beer here πŸ™‚ .

      I also read that with a watery flour-water mixture, first the yeast spores develop and if the mixture is more dense the acetic acid bacteria. Then later, in a watery mixture the lactic bacteria develop more readily, especially under warm conditions (research results for the Detmold sourdough).

      The French have a lot of experience with sourdough. They have in their legislation that a tradidional bagette has to have a certain acidity, I think less than 4.2pH. Therefore they have their own methods for sourdoughs, mainly for wheat bread, but often starting with rye and feeding with wheat.

      The German sours are more rye based and tend to be a bit more sour traditionnaly.

      • Re: spores. Of course, assuming that your flour was grown in Belgium, whereas mine would be from Canada, one can say that the environment where the crop has grown determines the origin of the spores, and hence the character of the bread.

        Thanks for the tip on hydration and temperature for development of acidic and lactic bacteria. Interesting stuff! It does tell me a few things about my own doughs (who are misbehaving sometimes πŸ™‚ )

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