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SOURDOUGH from Cultures for Health
a guide by Cultures for Health
© 2016 Cultures for Health
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SOURDOUGH from Cultures for Health
Disclaimer
The ideas, concepts, and opinions expressed in this book are intended to be used for educational
purposes only. This book is provided with the understanding that authors and publisher are not
rendering medical advice of any kind, nor is this book intended to replace medical advice, nor to
diagnose,
prescribe,
or
treat
any
disease,
condition,
illness,
or
injury.
It is imperative to use good judgment when consuming sourdough and to never consume any
sourdough that looks, tastes, or smells unpleasant. Further, before consuming sourdough or any
other fermented or cultured food, you should receive full medical clearance from a licensed physician.
Author and publisher claim no responsibility to any person or entity for any liability, loss, or damage
caused or alleged to be caused directly or indirectly as a result of the use, application, or
interpretation of the material in this book.
Copyright
Copyright © 2016 by Cultures for Health. All rights reserved.
Except as permitted under the United States Copyright Act of 1976, reproduction or utilization of this
work in any form or by any electronic, mechanical, or other means, now known or hereafter invented,
including xerography, photocopying, and recording, and in any information storage and retrieval
system, is forbidden without written permission of Cultures for Health.
Publisher:
Cultures for Health
200 Innovation Avenue Suite 150
Raleigh, NC 27560
800-962-1959
919-695-9600 (fax)
www.culturesforhealth.com
For more information on making sourdough or other cultured and fermented foods, please visit
culturesforhealth.com.
1201-13182
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SOURDOUGH from Cultures for Health
Table of Contents
INTRODUCTION TO SOURDOUGH
How Sourdough Works ........................................ 12
History .................................................................................................................................................... 13
What Makes Sourdough Superior? ........................................................................................................ 13
The Basic Principles of Working with Sourdough ... 15
Time Commitment ................................................................................................................................. 15
Working with Different Flours ................................................................................................................ 16
Equipment .............................................................................................................................................. 16
Measuring Ingredients ........................................................................................................................... 17
Dough Basics .......................................................................................................................................... 18
Mixing...................................................................................................................................................... 18
Kneading ................................................................................................................................................ 18
Proofing .................................................................................................................................................. 19
Baking ..................................................................................................................................................... 19
Recipe Ratios .......................................................................................................................................... 20
GETTING STARTED
How to Obtain a Sourdough Starter...................... 22
How to Make Your Own Starter ............................................................................................................. 22
The Benefits of Obtaining an Established Starter ................................................................................ 23
Sourdough Starter Instructions ........................... 24
Before You Begin .................................................................................................................................... 24
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SOURDOUGH from Cultures for Health
Activating the Sourdough Starter.......................................................................................................... 24
Making Fresh Starter .............................................................................................................................. 26
Feeding the Sourdough Starter ............................................................................................................. 27
How to Keep Your Sourdough Starter Healthy ....... 29
The Right Conditions for Sourdough..................................................................................................... 29
Feeding Your Starter .............................................................................................................................. 29
Hydration Levels .................................................................................................................................... 30
Choosing a Water Source ..................................... 32
Common Contaminants ........................................................................................................................ 35
Treatment Methods ............................................................................................................................... 36
What Kind of Water Do You Need?......................................................................................................... 38
How to Switch Your Sourdough to a New Type of
Flour .................................................................. 39
How to Switch to a New Flour ............................................................................................................... 39
Troubleshooting a New Flour ................................................................................................................ 40
How to Take a Break: Proper Sourdough Storage .. 41
Short-term Preservation ........................................................................................................................ 41
Long-term Preservation ......................................................................................................................... 42
BAKING WITH SOURDOUGH
Short vs. Long Fermentation in Sourdough Baking 45
Benefits ................................................................................................................................................... 46
How-To ................................................................................................................................................... 47
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