When working with your dough, the last thing you want to do is work it too much. When working with natural yeast you have to work more at protecting what the yeast are creating instead of doing the work yourself. Continue reading
As we discussed last week gluten is created when water and flour is mixed causing Glutenin and Gliadin to bind into the web-like structure gluten. So why does sourdough contain less gluten? Let us get into it. Continue reading
Two interesting facts about gluten and sourdough. One, gluten is vital in making sourdough and two, sourdough has less gluten that most other wheat items.
People seem to view gluten as a light switch. Food either has gluten or it does not. That is not the case. Gluten is more like a light dimmer. Some foods have more of it than others. Sourdough is on the lower side of that scale. Continue reading
When it comes to proofing your dough, size means everything.
As your dough is in its final rising period, it is very fragile and has a difficult time supporting itself. Choosing the right size proofing basket can make all the difference in having a nice, high dome-like boule, or having a short and stocky flying saucer like loaf. Continue reading
My goal here is to convince you to give homemade sourdough bread a try. Not to do it forever, just one try.
What is sourdough? Sourdough is fermented bread. Most of us are familiar with commercial yeast. These are the yeast packets you can buy that allow a person to make some type of bread in a matter of hours. The yeast is cheap, it works and they are sold everywhere. Continue reading