Una de mis pasiones es trabajar con harina. Me gusta hacer la masa de las quiche y el placer que experimento haciendo la masa, tocando la harina, es mayor que el que luego me producirá comerme la quiche. Por eso, siempre he pensado en amasar pan en casa. De pequeña, en el pueblo donde veraneaba, en la misma plaza donde se ubicaba mi casa, había una panadería de las de siempre, donde las mujeres horneaban pan, asaban patatas y cebollas, llevaban el arroz en cazuela de barro. Por lo que ese horno olía a cielo. Algunas tardes, la panadera tenía to either pick up the boys and little girls who walked by the street and with parental permission, we got into the oven to help you rosquilletas: put us in line to wash their hands, we placed a very white apron, we distributed at long wooden tables (to me seemed to LF. It may not have more than 2 or 3 meters) and we were small balls of dough that we stretch to make rosquilletas. At the end, we gave a ball of dough with which we left each amasábamos imagination fly and houses, ducks or just another rosquilletas that we got to lunch.
Well, after this stuff, either by this recall, as well While I was spent and the pleasure of the aromas, the truth is that I've always been pleased with kneading. Also I wanted to do as he saw that women did in those years with sourdough. Loaves of crusty bread, aromatic, dense crumb ...
Well, I got to work. First, make the dough. My mother did not remember as it was. Luckily we have google and after reading and talking to my beloved Chelsea (Creative Bread) I started to raise what will be the base, indispensable, resulting in the raised bread dough: the dough. We
with the steps. For the dough, it takes three days and want to know that while you are 'Live' we feed. Yes, you read right. Step by detailing the steps.
Day
Put 50g of flour with 50ml of warm water. Mix everything well and make a tasty pastries nothing.
resting Let covering the jar with a cloth (to breathe and begins to produce chemical reactions that are required) is the ideal temperature passes 20 degrees. So now is the perfect time to do it.
After 24 hours, you will see that the dough will have moved nothing, just a few bubbles but nothing more.
Mix flour 100g of force (you can follow comprehensive but if you do not very dark breads, sourdough whitening seen in his days of processing) with 100ml of warm water and 20g of sugar. Batelo and mix well with the previous day.
again cover with the cloth and leave another 24 hours. In those hours you will see how and bubbles are formed and begins an acid smell, something like buying fresh yeast.
Third day (or day of the miracle)
The mass you are doing it and bubbles, but nothing fancy. Mix 200g flour 200ml white force of warm water. Beat well and add the contents of the jar where you paste the first and second day.
Over 24 hours you will see that bubbles start to form, grow and smell of acid intensifies.
At the end of 24 hours will have the liquid dough already made. You already have the dough you can use instead of yeast to make your bread.
And now the questions.
What you do with it when I'm not going to knead bread? if you're not going to produce bread each week (every 8 days) you must feed the sourdough. The rest of the days, airtight lids and kept in the refrigerator. Inside the cooler was asleep, stops growing (often to feed, so that the chemical process continues)
how feeds? strip about 200g of the original dough and replace the same extent by new products, ie, 100 g white wheat flour and 100ml of water. Bate and add it to the original sourdough. Again let out of the refrigerator about 12 pm or until you see it again grows and creates bubbles. Sometimes, if it is hot, with 6 hours is sufficient.
How do I use the sourdough? depending on the amount of bread that you do, you should use amount of dough. The bread that has come out with the texture I like, I've put half the dough of flour was going to spend (for example, if I put 600g flour, 300g for sourdough). A Once you get the dough you need, you should replace it (in my example I replace sourdough 300g ie 150g white wheat flour-or other-and flour and 150ml of warm water) of a mixture flour and water, together with the original dough and leave for hours wrapped in cloth to re-ferment. Once this is done, and you can slide back in the fridge tightly covered .-
can you do with other meals? as clear with the ones you like: buckwheat, rye, brown, buckwheat. It all depends on how much or little you like the bread color.
you always goes well? good, it may not perform well the chemical reaction and not upload, or smell
Well and you have your natural yeast that will make you enjoy the homemade breads and natural with no chemicals added.
luck and to knead!
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