Breads explained.
"While wholesale bakers add oxidizers, yeast foods, and other additives to allow their dough to be shaped without ripping, to keep the breads from collapsing as they are proofing, to achieve better texture, and to lengthen shelf life, artisan bakers must rely on
natural methods." (M. Glezer, Artisan Baking Across America)
All my breads are made without any preservatives or additives: I use only natural
ingredients. I employ two of the most popular natural methods: I use either sourdough or
pre-ferment for all my breads, which gives me the opportunity to lessen the amount of
commercial yeast used, or, even to do without yeast at all. This approach gives every loaf
a better keeping qualities (compared to yeasty breads, made without preservatives), and
more interesting texture, and character. Such breads, as I will try to explain later, are also
better for digestive health.
Basically, pre-ferments are partial doughs made of flour, water, yeast, and sometimes salt
that are allowed to ferment for specific time prior to mixing the main dough. What I
call sourdough bread should more correctly be called wild-yeast bread, as it is natural
wild yeast that leavens the loaf. Sourdough starters are colonies with three distinct
populations: lactic-acid-forming bacteria, lactic-and-acetic-acid-forming bacteria, and
sourdough yeasts. Production sourdough starter is a batter or dough that has been
colonized by sourdough yeasts and bacteria, collectively called microflora. To simplify
things, sourdough starter may also be called pre-ferment.
It takes a lot of time and effort to produce pre-ferment-based and/or sourdough-based
breads, but it is a very rewarding experience, because the final product is a very healthy and tasty bread.
natural methods." (M. Glezer, Artisan Baking Across America)
All my breads are made without any preservatives or additives: I use only natural
ingredients. I employ two of the most popular natural methods: I use either sourdough or
pre-ferment for all my breads, which gives me the opportunity to lessen the amount of
commercial yeast used, or, even to do without yeast at all. This approach gives every loaf
a better keeping qualities (compared to yeasty breads, made without preservatives), and
more interesting texture, and character. Such breads, as I will try to explain later, are also
better for digestive health.
Basically, pre-ferments are partial doughs made of flour, water, yeast, and sometimes salt
that are allowed to ferment for specific time prior to mixing the main dough. What I
call sourdough bread should more correctly be called wild-yeast bread, as it is natural
wild yeast that leavens the loaf. Sourdough starters are colonies with three distinct
populations: lactic-acid-forming bacteria, lactic-and-acetic-acid-forming bacteria, and
sourdough yeasts. Production sourdough starter is a batter or dough that has been
colonized by sourdough yeasts and bacteria, collectively called microflora. To simplify
things, sourdough starter may also be called pre-ferment.
It takes a lot of time and effort to produce pre-ferment-based and/or sourdough-based
breads, but it is a very rewarding experience, because the final product is a very healthy and tasty bread.