Post by turkey on Aug 2, 2012 13:16:10 GMT
I saw an interesting video for the ultimate focaccia recipie, and within this video a German bread drink was used to make a sour dough starter in 6 hours rather than a few days.
I was wondering if a certain Admins wife knows anything of this drink, and if anyone in general has seen it used before or has used it themselves.
www.squidoo.com/recipes-focaccia
the tech bit on the drink from the post.
Both the German bread drink and kombucha are probiotic drinks with live but inactive bacteria. These bacteria are inactive because there is no more simple sugars for them to metabolize; they only need a new sugar medium to begin flourishing again. The flour in the recipe provides their food source, and the bacteria immediately awaken and acidify the poolish. Normally, a sourdough will take several days to start and will involve multiple feedings or builds. Easy enough to schedule in the bakery, but not at home. The beauty of using probiotic drinks like bread drink or kombucha is that during this 5 or 6 hour preferment they will not be able to overwhelm the yeasty flavor that is totally pleasant and very umami. At the same time, they will provide the missing sour note that tickles both the tongue and the nose. Moreover, this acidity will help improve the dough extensibility and create a more porous and intriguing structure of the crumb.
I was wondering if a certain Admins wife knows anything of this drink, and if anyone in general has seen it used before or has used it themselves.
www.squidoo.com/recipes-focaccia
the tech bit on the drink from the post.
Both the German bread drink and kombucha are probiotic drinks with live but inactive bacteria. These bacteria are inactive because there is no more simple sugars for them to metabolize; they only need a new sugar medium to begin flourishing again. The flour in the recipe provides their food source, and the bacteria immediately awaken and acidify the poolish. Normally, a sourdough will take several days to start and will involve multiple feedings or builds. Easy enough to schedule in the bakery, but not at home. The beauty of using probiotic drinks like bread drink or kombucha is that during this 5 or 6 hour preferment they will not be able to overwhelm the yeasty flavor that is totally pleasant and very umami. At the same time, they will provide the missing sour note that tickles both the tongue and the nose. Moreover, this acidity will help improve the dough extensibility and create a more porous and intriguing structure of the crumb.
