The mother of natural yeast, also known in English as sourdough, is a live culture composed of lactic yeasts and bacteria, which is produced by fermentation of cereals and microorganisms naturally present in the medium, which is used to make various products such as pots, cakes. and cookies.
The most common way to prepare the mother is to mix wheat or centenary flour and water, however, there are other recipes with hares of different cereals, as it was done before the pan, before being replaced by baking yeast.
- Because it contains living microorganisms.
- This paste must be fed to stay active every time a well is used.
- If you compare the prepared pan with the mother with a skillet prepared with yeast.
- You can find several improvements in volume.
- Texture.
- Sensory properties and nutritional value.
- There are several benefits to its consumption.
Some benefits of consuming bread or other products prepared with this natural yeast are:
In addition, fermentation also helps to improve the taste and texture of the entire pan, thus favoring the consumption of fiber and nutrients.
The mother prepares with the ingredients found in the environment, using cereal flour and water, when these ingredients are mixed at room temperature, they trap the microorganisms found in the air and with the yeasts, initiating the fermentation process.
As this dough is used and “feeds” its changing properties, it will improve over time, where its flavors will develop.
Initial ingredients
Preparation method
Mix the wheat harin with water, cover it and leave it at room temperature for 12 hours, after this time 50 g of flour and 50 ml of water should be added, leaving to rest again for 24 hours.
Every three days you have to throw 100 grams of the initial dough and “feed” with 100 grams of flour and 100 ml of water. Each day you have to throw away 150 g of initial breast milk and “feed” with 100 grams of flour and 100 ml of water. From that day on, you can see a small amount of active hum, indicating that the crop is underway.
In addition, puree will also begin to have a color between sweet and vinegar, but don’t worry, as this is part of the fermentation process. On the fifth day 200 g of the initial mother paste should be discarded and fed again with 150 g of flour and 150 ml of water. At the sixth day, 250 g of initial sourding and food should be discarded with 200 g of flour and 200 ml of water.
From the seventh day, the mother had increased her height and had a creamy consistency, this mother may need 8, 9 or 10 days to be on the list, as they will depend on the environment where the preparation will be made. , in order to discard the original mother and feed her, to obtain the expected consistency.
Once the mother is on this list after 7 to 10 days, she can stay at room temperature, “feeding” her every day, which is usually what is done in bakeries because the newspaper is used.
However, to cook at home, the meat can be kept in the refrigerator, the crop may continue and slow down its activity, in these cases in which it will be used the previous day’s refrigerator must be removed, allowing to be replaced at room temperature.
Once the temperature is reached the mother must be activated, so the weight despite it should be weighed with the same amount of water and flour, if you weigh 300 g, you must add 300 ml of water and 300 g of flour, leaving at room temperature until the next day for use.
When using breast milk you will be able to observe the presence of buzzing, indicating that the fermentation process has been reactivated, use the corner you need to prepare the recipe and store the rest in the refrigerator.
The ideal temperature to keep microorganisms active is between 20 and 30oC.
If this mother’s mother is not used to preparing recipes, at least once a week, it is important to continue to “feed” because otherwise, being a living culture of microorganisms, she may die.
Ingredients (2 pieces)
Preparation method
Place the flour in a bowl, add warm water, salt and breast milk. Mix all ingredients attractively. When all components are embedded, the mass should be placed on a flat surface. At first the dough will be a little watery, but in the kneading, it will gradually take shape.
Start kneading manually or using a mess if you are at home, as you knead the dough will start to become sticky, it is important to go to work without adding water, the technique and stretching of the mask and folding it over you will allow you to catch the air.
If you know that the dough is ready when making the membrane, it consists of grabbing a piece of dough and stretching it between your fingers, so that if it is well crushed it does not break, a hood that will stretch and will be elastic like a chewing gum, forming a small translucent membrane. Put the list in a bowl and replace it.
It is important to note that the use of the process by the mother is more natural, as this growth is slower and requires more rest time, leaving it for 3 hours. Remove the bowl from the bowl and glue the bowl to prepare 2 pieces. and if it is a sticky piece, it should be sprinkled with a piece of flour (in excess) to give it the shape you want.
Whatever the shape, start with a round base, so turn the dough over and grab the edges and styles of the center, flip the dough and make circular movements.
Continued in a glass container or bowl, a clean, fluffy cloth should be placed on a piece of flour, the dough is placed on the same, sprinkled with a piece of flour on top and covered, if desired to reposition between 3 or 3 3 hours and more media. Remove the bowl and place it on a suitable tray, with a knife to make cuts on the surface of the dough.
Preheat the oven to 230oC and, when hot, add the pan and cook for 25 minutes, remove the pan from the tray and cook for an additional 25 minutes.