How to refresh the sourdough: instructions for refreshing the sourdough made, here's how to feed the sourdough with water and flour.
Theresourdoughmust be fed, yeasts need new substrates to thrive. That's what thenatural yeast refreshment.
If you have prepared yoursnatural yeastand you are not yet familiar withrefreshmentsand reuse, you've come to the right place. First I will tell you in a practical way how to refresh natural yeast and then we will focus on additional notions.
How to refresh the sourdough
Refreshing the sourdough is very easy!
You will need to add to the dough mother yeast that you keep in the refrigerator, the same amount of flour and half the amount of water! Simple isn't it? Here's how to do it:
- 1). Remove the sourdough from the refrigerator and observe it.
- 2). If the mother yeast has a very hard surface, remove it and sacrifice it.
- 3). Weigh the sourdough to be refreshed.
- 4). Weigh the same amount of flour.
- 5). Weigh half the amount of water.
- 6). Mix the three ingredients gradually adding both the water and the new flour.
In place of point six, there are those who recommend "dissolving" the sourdough in water and then adding the flour. In reality there isn't much difference between the two procedures, so do as you like.
Theresourdough, sorefreshed, it can be used for leavening new doughs. Before use, it is recommended to let it rest for at least half an hour.
Natural yeast refreshment, how much water and flour to use?
Here is a practical example of the doses to be weighed.
If you have 100 grams ofsourdough, you will have to weigh 100 grams of flour and 50 ml of water.
Is it possible to refresh sourdough yeast?
In fact, it is difficult to make the mother yeast sour! This can be stored in the refrigerator for even 20 days without being refreshed. If the mother yeast is really sour, it is better to throw it away because it means that it is very old and it is not only the yeast that should worry you.
But be careful! A slight sour odor is completely normal. Fermenting yeasts produce energy by converting sugars into carbon dioxide and ethanol. It is ethanol that causes that sour smell.
How does the leavening of sourdough?
Similarly to that of brewer's yeast created by the food industry:
in leavening of bread, the carbon dioxide produced by yeasts it inflates the dough by creating real air bubbles visible by cutting the mash. Alcohol (ethanol), the second product of the metabolism of yeasts evaporates while cooking in the oven.
Refreshment of sourdough with alternative flours
With time,refreshment after refreshment, you can select a specific yeast colony for a certain type of flour.
Personally, I love khorasan wheat flour and I love making pizzas with original flour mixes just as I like working with real whole wheat flour. To obtain optimal leavening, when I use Khorasan wheat flour, I use a cake ofsourdoughwhich has been refreshed exclusively with this flour. Similarly, I have several jars ofyeasts now accustomed toalways work with the same substratesand to give rather complete leavening.
How much natural yeast to use to leaven the dough?
Much depends on the flour used. Generally, 70 - 100 grams of sourdough are needed for every 500 grams of flour. Usually, the dough is prepared in the evening and left to rise in a warm place until the following day, when the time comes to knead and bake it.
It is wise to use sugar or honey for refresh the sourdough?
Absolutely not! In the start-up phase it is recommended to use sugar but not in subsequent refreshments. Honey or sugar offers glucose to the yeasts, which means that after finishing this substrate, the yeasts will struggle to readjust to metabolize different substrates such as those that flour offers.
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