Natural yeast is a yeast made with microorganisms found in flour. Thus, it is achieved by mixing only the flour with water and waiting a few days until the natural yeast paste is formed, which is usually ready to use in about 10 days.
This natural fermentation from the yeasts and bacteria of the flour itself, without the addition of artificial yeasts, organic or chemical, is also called “mother paste” or sourdough, and can be used to make bread, biscuits, pizza dough or cakes. The breads prepared in this way have a slight bitter taste, reminiscent of the more rustic breads.
- One of the main health benefits of this type of fermentation is that the dough is better digested.
- As it is already starting to be digested by microorganisms during cooking.
- Which reduces sensitivity to the formation of gluten and gases in more sensitive people.
The most common recipe for preparing natural yeast is to mix a small sample of pre-prepared sourdough with more flour and water. But there are other recipes with different flours, so bread was made in the past, before being replaced by baking yeast.
Because it contains live microorganisms, the mother paste must be fed to keep it active with each use. If we compare natural yeast breads with baking yeast, there are several improvements in volume, texture, sensory properties and nutritional value, so their consumption has several health benefits.
Some benefits of consuming bread and other products made with natural yeast are:
In addition, fermentation also helps to improve the taste and texture of wholemeal bread, thus favoring the consumption of fiber and nutrients.
Natural yeast or sourdough is prepared with ingredients found in the environment, using flour from certain cereals and water. When these ingredients are mixed at room temperature, they trap microorganisms in the air and, together with the yeasts, begin the fermentation process.
As the dough is used and “fed”, its properties change, improving over time as there is a change in flavor.
Initial ingredients
Preparation mode
Mix flour and water, cover and let stand at room temperature for 12 hours. Then add 50g of flour and 50 mL of water and let stand for 24 hours.
On the third day, 100 g of the initial dough should be discarded and “fed” with 100 g of flour and 100 ml of water. On the fourth day, 150 g of the initial dough should be discarded and “fed” with an additional 100 g of flour and 100 ml of water. From the fourth day, it is possible to observe the presence of balls, which are only indicative of fermentation, indicating that the mother paste is, in fact, forming.
In addition, the dough can also have a characteristic smell, ranging from a sweet smell to a vinegary smell, however this is normal and corresponds to one of the steps of the fermentation process. On the fifth day, 200 g of the initial broth should be discarded and “fed” again with 150 g of flour and 150 ml of water. On the sixth day, 250 g of dough should be discarded and fed 200 g of flour and 200 ml of water.
By the seventh day, the mother paste will have grown and will have a creamy consistency. This mother paste usually takes 8 to 10 days for it to be really ready, since it depends on the environment in which the preparation is made, and the initial mother paste must be discarded and fed until the expected consistency is reached.
Since the mother paste is ready between 7 and 10 days, it can be kept at room temperature, and you have to “feed” it every day, this process being widely used in the bakery, since the bread is made daily.
However, to cook at home, the pasta can be stored in the refrigerator, will keep the crop and continue its activity. In such cases, when using the dough, it is recommended to remove it from the refrigerator the day before and let the dough rest at room temperature.
Once the temperature is reached, the mother’s paste should be activated, and it is recommended to weigh the amount that has it and feed it with the same amount of flour and water. For example, if it turns out that the mixture weighs 300 g, 300 g of flour and 300 ml of water should be added, leaving it at room temperature until the next day to be used.
When using the mother paste you can see bubbles indicating that the fermentation process has been reactivated. Therefore, the desired quantity should be used and then returned to the refrigerator.
The ideal temperature to keep microorganisms active is between 20 and 30 degrees Celsius.
If natural yeast is not used in recipes or at least once a week, it is important that the “food” continues, otherwise the culture of microorganisms may die, then it is necessary to restart the 10-day process until it is ready. But the well-maintained sourdough remains alive for many years.
Ingredients (for 2 loaves)
Preparation mode
Put the flour in a bowl and add warm water, salt and natural yeast. Mix all ingredients until incorporated and place the dough on a flat surface. At first, it is possible to notice the aqueous paste, but when kneaded, it gains in shape and consistency.
Start kneading the dough manually and, as it kneads, it begins to become sticky. It is recommended not to add more flour or water, but to continue the process normally: stretch the dough and bend it on itself, thus allowing to capture the air.
To find out if the dough is ready, simply try the membrane, where you should hold a piece of dough and stretch it between your fingers. If the dough is ready, it won’t break. Then put the dough in a bowl and let stand.
It is important to note that when using the mother paste the process is more natural and, therefore, this happens more slowly and the dough should rest longer, it is recommended to leave it for about 3 hours. After this time, remove the dough from the container and divide it in half to make 2 loaves. If the dough is a little sticky, sprinkle it with a little flour to get the desired shape.
Whatever the shape, you have to start with a round base and, to do this, you have to rotate the dough, grab the edges and stretch them towards the center. Turn the dough around and perform circular movements.
Then, in another bowl, place a clean cloth and sprinkle flour over the cloth. Then put the dough, sprinkle a little flour and cover, let stand for up to 3 hours and 30 minutes. Then remove them from the container and place them in a suitable tray and make small cuts on the surface of the dough.
It is recommended to preheat the oven to 230oC and, when hot, put the bread to bake for about 25 minutes. Then remove the bread from the tray and bake for another 25 minutes.