How I met the mother of bread ingredients

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A bakery returns to traditional methods of making sourdough, and this is generating interest

THE mother was fermenting in a white bucket and smelled something sour and wet in the corner of a hayloft. Baker Andrew Frost said the yeasts naturally present in the grain were the source of the fermentation process in the flour and water mixture.

The concoction is used in making sourdough bread. Some bakeries in Europe have used a mother for hundreds of years.

It has a pungent odor similar to fermentation in the beer making process. Mr. Frost said that the making of bread and beer went hand in hand in monasteries a few years ago.

“These are two of the oldest manufacturing processes in the world,” he said.

“And what we are doing is the same as what they were doing back then.”

The mother of Walter’s Artisan Bread on the Sunshine Coast is about nine years old and started out as a family recipe.

Mr. Frost said that to make a mother, flour and water were mixed together and left in a warm place. Then half of the mother is thrown away, or used as a starter for bread making, and she is again “fed” to keep her alive.

“It’s unlimited, the amount of bread you can make with it,” he said.

“It’s cheaper than buying yeast to begin with, and it’s not an unnatural product.”

No yeast is added to genuine sourdough bread, and the yeast naturally present in the flour dies off during baking.

“Some people have a bad reaction to the yeast in their stomach. A lot of people think it’s gluten intolerance when it isn’t. It’s yeast intolerance. They’re yeast intolerant. should see a doctor and be properly diagnosed because a lot of people stop eating bread because they think they are gluten intolerant, ”Mr. Frost said.

The Coast company is one of the few in Queensland to adopt traditional bread-making processes. The bread primers, made from the mother, are worked for three days to produce the bread.

Only two machines are used in the pulp making process. The rest is done by hand before the dough passes through a humidity-controlled fermentation chamber to rest before baking.

An oven imported from Italy with stone plates completes the job, as well as a smaller one from an Australian company. The stones, on which the dough is placed, allow the heat to permeate the bread from above and below, making even baking and a good crust.

Mr. Frost joined the company about three years ago after stints at bakeries, restaurants and pastry shops around the world.

“I like to make it because it’s good bread. And I was sold on it originally because I liked it, and my partner at the time liked it, and I wouldn’t do anything. something that I’m not 100% confident in, ”he said. noted.

The tight-knit bakery team has followed each other for years at various bakeries and restaurants on the Sunshine Coast.

“We’ve all worked together for a long time. We’re a pretty stable team and don’t have a lot of turnover,” said Frost.

How to make a mother

Mr Frost said the most important thing in creating (and maintaining) a mother is constant temperature and the same feeding time. For home use, an established mother can be kept in a refrigerator and fed every few days rather than every day.

According to the King Arthur Flour Bread website, to make a mother, mix a cup of whole wheat flour with half a cup of non-chlorinated water, cover it loosely, and let it sit in a consistent environment (approx. 20 degrees).

After 24 hours, discard half of the mother and add a cup of all-purpose flour and half a cup of water. Mix well, cover and let stand another 24 hours.

By day three there should be bubbles or some other action in the bowl and it is time to start regular feedings.

For more detailed instructions, go to blog.kingarthurflour.com and search using “sourdough making”.

Originally posted under the title How I Met the Mother of Bread Ingredients


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