How do the "yeast dough"
E 'can follow two methods:
1. To get the dough, mix (more or less) 100 grams of flour and 100 grams of water. Blend in quickly and put the mixture to stand for a whole night in the flat (covering it with a bowl upside down on a larger dough to cover without "suffocating", ie leaving breathe in the mixture). The next day you add another bit 'of water and flour and storing it again in a warm place. This continues until the mixture will not take the smell of acid and yeast at the same time.
2. The second is, instead, a way * easier * to produce an equally natural yeast fermentation, helping with the action of enzymes added (in these cases , those from the yogurt) . It starts, again, with two or three spoonfuls of flour, but - rather than with water - The mix with a similar amount of yogurt. In the morning you add more flour and yoghurt and reshuffle it goes back to sleep. After about twenty-four hours, the yeast should give its first signs of response: if all went well, that is, is slightly swollen and starts to "smell" a little yeast. Even one or two reshuffles (only flour and water, this time) and the yeast should be ready.
Conservation
The yeast should be stored in the fridge and started again, often. Preservation, some basic rules must be respected.
1. il contenitore in cui è conservata la madre deve essere di vetro. La plastica, infatti, potrebbe assorbire i microrganismi prodotti dalla fermentazione e ridurre - quindi - la vitalità dei lieviti. Il metallo potrebbe, invece, essere corroso dagli acidi prodotti dai lattobacilli.
2. va effettuato ALMENO un rinfresco alla settimana.
3. the container should be changed and washed once a month.
4. Before use, then remove the portion of the sourdough is necessary and refreshing is the advanced part by adding a few tablespoons of flour and one of water ( even at this stage, it can facilitate the work of enzymes by adding a teaspoon of sugar or honey), knead and let rise in warm place. Once doubled the volume, is mixed to stop rising and goes back into the fridge until refresh or later use.
5. To be perfectly sure of the result, it should be - before use - check the quality of the yeast checking the level of acidity with litmus paper.
~ Yeast MATURE: if your dough looks soft and white (alveoli with very elongated) , tasting reveals a slightly acid and the litmus test indicates a pH around 5.
~ yeast too strong: if his taste is sour, bitter, its color is gray, its cells are round and its pH below 5 (around 3 or 4). In this case, the yeast should be sliced \u200b\u200band soaked in water at 20-22C, adding about 2 grams of sugar per liter of water. It is left to soak for 10-15 minutes, it squeezes and proceed to a couple (or more) of the next refresh (until, that is, to get a yeast that ferments in about four hours).
~ yeast too weak if its taste is sweetish acid, is white, the paste is not very cellular and the pH is higher than the 5 (6 or 7). In this case, we proceed to a reception of the yeast by adding a couple of teaspoons of sugar. You knead until dough is rather dry, and it begins to rise. Is then a rinfreschi successivi, fino a quando non si ottiene una pasta che lievita di forza "giusta" (che fermenti in quattro ore).
~ Lievito INACIDITO se il suo sapore ricorda l'aceto, l'odore è formaggioso, colore grigio, la pasta vischiosa e il suo ph è molto basso.
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