Sourdough is a bread product made by a long fermentation of dough using naturally occurring lactobacilli and yeasts.
In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.
Lactobacillus they are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. Some Lactobacillus species are used for the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi, cocoa, and other fermented foods.
The word "yeast" meaning "boil", "foam", or "bubble".
Yeast microbes are probably one of the earliest domesticated organisms. People have used yeast for fermentation and baking throughout history.
Sourdough is a dough containing a Lactobacillus culture in symbiotic combination with yeasts. The preparation of sourdough begins with a pre-ferment, the "starter" or "levain", also known as the "chief", "chef" or "head".
Sourdough likely originated in Ancient Egyptian times around 1500 BC and was likely the first form of leavening available to bakers.
In comparison with breads made quickly with cultivated yeast, it usually has a mildly sour taste because of the lactic acid produced by the lactobacilli.
Lactobacillus they are a major part of the lactic acid bacteria group, named as such because most of its members convert lactose and other sugars to lactic acid. Some Lactobacillus species are used for the production of yogurt, cheese, sauerkraut, pickles, beer, wine, cider, kimchi, cocoa, and other fermented foods.
The word "yeast" meaning "boil", "foam", or "bubble".
Yeast microbes are probably one of the earliest domesticated organisms. People have used yeast for fermentation and baking throughout history.
Sourdough is a dough containing a Lactobacillus culture in symbiotic combination with yeasts. The preparation of sourdough begins with a pre-ferment, the "starter" or "levain", also known as the "chief", "chef" or "head".
Sourdough likely originated in Ancient Egyptian times around 1500 BC and was likely the first form of leavening available to bakers.
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