Showing posts with label rye flour. Show all posts
Showing posts with label rye flour. Show all posts
Sunday, April 1, 2012

Sour-dough, a sponge and its starter

1:00 PM |
As promised in my last post, I want to show you, how to do a starter for a sour dough and the sour dough itself. It's very time intensive, but worth the work. I love my sour dough breads, they are so fluffy and stay fresh way longer, then breads without the sour dough or sponge. I sourced the classic way of preparing  der-Sauerteig. The idea for the regular sponge came up by reading that article and I adjusted it to my needs.

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Saturday, March 10, 2012

About flour

1:05 PM |
I never paid a lot attention to the flour, since I refused to bake for many years. I suppose that was one of the causes for my continued failure in my baking projects. If you want to bake well, you must start to understand the difference between flours. I got that, when I eventually gave baking another try and with lot's of experimenting I started to love it. I still fail now and then, mostly because I don't stick exactly to the recipes, which seems to be very important, but more and more the outcomes are really tasty. The most important thing about the use of flour is the content of gluten and its effect. Gluten is the main protein in wheat and its content is influenced by  the milling, the husk and the removing of the wheat germ. Gluten gives the dough its elasticity, as it absorbs water very well, that again makes the dough light and spongy. 

Most of the facts below refer to an article in the South African "Food and Home", Issue June 2011. I'm not talking about all flours discussed in the article, only about flours I mostly use. 
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