I think it was Essen1 (Mike) that recommended your site in making a starter. Do you have a forum? After reading over articles on your site, I find different things you have said, interesting.
Although you recommend getting a sourdough culture to make your own sourdough, you go on to tell about making your own culture with flour and water.
If you want and have time could you please elaborate more on these topics?
The onset of souring can even happen all by itself (”spontaneous leavening”), when water and flour are left to rest in a warm place. This is the real cause and original form of creating sourdough cultures.
To make a sourdough you will need only three ingredients:
* Water and
* a sourdough culture of 50-100g
Suitable types of flour
Beginner should be aiming to use Wheat or Spelt and Rye flour, as these types are most suitable for spontaneous leavening
A special form is the Emmer Wheat, which has a hard grain. It is only used for a certain few types of bread (Baguette, Ciabatta) and requires long resting periods, making it unsuitable for main stream baking as it has a hard and glass like structure. It is predominantly grown for semolina and pasta production.
Rye is almost completely free of gluten, thus virtually free of “dough-glue”, but it’s grain possesses sufficient amount of starch.
This is why it is harder although not impossible to bake bread purely from rye flour. Additionally the protective enzyme “Phytic Acid” in rye flour inhibits gelatinization in the dough.
This enzyme is inhibited in acidic environments (low pH value), which is ideally provided for by the sour-dough (as well as yeast which contribute to loosening of the dough.) Another possibility to bake with rye flour is utilizing an acidic liquid (buttermilk, lemon juice, kefir, vinegar, etc) to stop phytic acid working.
Hard and wafer thin, small hard grains or powder
When you pour a liquid sourdough thinly on baking paper and leave open to dry, you will get wafer thin sourdough sheets which will remain usable for many years. (We will be using this method later ourselves to make a “secure dry copy” of your dough.) You can break the sheets up to get granules the size of semolina. To regenerate this into storage leaven we add the same amount of lukewarm water and leave it to rest for 4-5 hours, it doesn’t matter of the granules have not dissolved completely,we will begin feeding the dough, and 12 hours later the granules will have dissolved.
Thanks, your insight’s are helpful,
Does anyone have information about this study that was done: It was done to see what the roles of starch granules in the expansion of doughs during baking was investigated using artificial flours made from dry vital wheat gluten and wheat starch, potato starch, or tapioca starch.http://cat.inist.fr/?aModele=afficheN&cpsidt=1225601