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  • Bread Fermentation

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    Bread Fermentation

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    Bread Fermentation

    Droits d'auteur :

    © All Rights Reserved
    Téléchargez comme PDF ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    98 vues61 pages

    Bread Fermentation

    Transféré par

    dimitriou1973
    Bread Fermentation

    Droits d'auteur :

    © All Rights Reserved
    Téléchargez comme PDF ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    sur 61
    FERMENTATION © 2— WELCOME 4— BREAD FERMENTATION 8 —Anouow's UFe Alok at hathaonnn a dot ple 4 — vine su 198 — PREFERWENTS 23 — CREATING A SOURDOUGH STARTER 7 —TWERECIPE How tone al of srdoun bead ving 2 — SeBAStIEN BoUDET 41 — FERMENTATION A Teuleoaing ceugret et get ‘4 — STARTER USES BEYOND BREAD ‘7 — CULTIVATING YEAST (WATER) 51 —MIKE THE BEAKR” ZAKOWSHI WELCOME Welcome to the third edition of Bread, the magazine for lovers and makers of great bread! In this edition, we will explore one of the most important aspects in the craft of making bread: fermentation ‘Solaned on leon oneting yu re ‘mwinbutconahng you oapre tre engrave apace spring obec but aeeage ine ‘Glove dint nausbokere 2 cre n ‘lesppiee You endo price ‘thenyo de you wget estes, Sie magzne, heey eg won ‘eon banger er ore Tee “Zoro wows putt Tama nine Tapas you snd need putin Lucio he oe eco revorang andi (ABOUT THE MAGAZINE place youned apeahstype cd pratice ‘aria nang wera ih otonh ga ‘eope tutte crigen long wth ABOUT THIS EDITION ss ator “ne ‘abaersine cane Sosceeemtete, scetateleete! see eee is FORTHE PRET THE ne hit BFEAD, Dav an for ulna Scene ny Femersson 2 Image on OFEYOUWEL tran jareyexing and SHARE AND TALK BACK |F YOUHAVE ANY FEEDBACK o avin, ethene et 50011 at is yo deg Me again, wate me man happy see ou shat nd ae aye bg anoles! eod-leues Femetaion Seen aqedte: oat ate rea on ee of signee: borgoinng pedis afl eta she eee een ee BREAD FERMENTATION byDawd Mason In this introduction, David Mason of Culinary Seience sheds ‘some ligth on the art and science of bread fermentation and how it affects the taste of the final product. YE TME OF READING THE, yupoatly Enypare dt onsite ago ‘mecha hood ae ere. Er wo yupetied abo ough swear yeu aust ‘he icutereange petetetrg ‘eepensblter ross neues, bs ‘pert sce Thotoretaon end Teer wo earls fry fama damasic ion ran reaareope auc to mae ‘rake length baker wih eho! ‘RO Utne Chaya races eat tea gieeton proce) hs bee imglerrtainmary crea eran ‘uy ou eva, 207), cays ug a ek cin 95 CeHnOe + 2(CsH20H) + 21602) ceawecoeee a dented cresaeerorae ceemangernant ala gy) Aceon reat er teugtiebeuzes to aca teat bile bat che aunty o redsrote te yu be dough 0 ante "eon evn apy Meee 200) ‘Sip asengaltnsngeden onthe nach rt mtemea! Yaar MANY COUNTRIES HALE hat vient fear em coae wen he mater tu tow eat own he geste ede TH own boc 9 en poo at an aang eyo fee, “oust price platy of COratreon eos oe rae eta ea \rpertre)naaceraprocces ey ‘eorabe ent tovete Meee 208) Ih aPeloh op. coe teu ond entindalonsssterent orgie resbeobedockothe ugh poauang an ‘hse doh tower itr on ce, 0 Imprveren ante ag caught at Shine paver? ‘Bele yon we aalabiea keg Ingest bars woud cn wa yore Inagethe dough trasee COs atmo reoranite pes res vous tegen usb wth acorn ch Serer ur hatha wl yet) rere nae sutugh ht cata ale mstatha been ‘taut erin yeast aang one parang orev dough scaring eo sours ALTHOUGH THE WD yeas welcomed Sten fie ana mang bce at Yast by afer 001 he ‘vou coe, 208) ‘hover end atv twa (Oa Fei, 2012) The wid yo ean ante te tut anerbacers nate eneonner nhababie va sarasgh ene to ANOTHER ADWANTAGE trent Urtrinatyesade envanant 6 Settee teratasressen oo CHEMISTRY, ‘oe ea vas omuroeeby Symthbs ouh cratss ead eran tte pode esta bor Wanyonn can esa son Isl tae DAO MASON nate Cana Sees, 3 cing Waugh paces exer REFERENCES cong hn Exyspean Rr Somos, ‘oon aoe, Pee ns Sen ‘aH 2010 Rtn Myst: Reeling WP eonaran, 2007 Seance ct Bkey Frowbsca) 1 Eatin Rey Sete Thetveyey Chara ae Ean A DOUGH'S LIFE Before flour and water become bread and are served at the dinner table, they go through a short but eventful life as dough. From mixing the ingredients to the final proof, here's what the life cycle looks like. sf ecrng ies ngrcets tu wes, ‘ragretepueil hey have wat rade ‘ugh rae cerchem el mate, laying ert ough nating star pasy, hi yur tag hen {Papen unger lms tac ‘Sap toga fe way ut get ao “oul sebueles apex este ye ‘pearl gure pouches ye ae The eugene arta yeast a gett neg they yawns tet he ough ‘ao rapdy, han ete seo nat 9 her ain once len as Youre a oles tS ad it ‘TH METHOD ating deugh nce nd hen treatagh-cugh ate is qe Way © ace mata sonia est, cline ye ch eigen te dough TO.GET THE DOU tht wintlot Inecaredtsze andi beng arate Ihe cough Hon targte wig andar butltate stecat how ney we de 1. AUTOLYSE Thestop on be mpped bat nt out nea este, wrth aad 0 yur 1 Feersson eh treaaptsprieirena a wha Det ny rr tien ae et vate ual thse rene oy lepstet ee rope mate uh ara tom gush me digh rl tea ore Dayan wok agen etothe up, youre seu s ng te rakes ‘read you erat bator a ode 2. FIRST RISE ugh esc terete dats Sore fermoraneara bee opera stay ‘you etn dug bakin our yardage naw net hyd au ane proce carbon ‘Sunes cho seen ae gate eran oes moat ine oug em rig To do oe ‘unto wher wna Cth seyayemnatgtr coer rere aor go Bt you the ough Sh aga mebente datas se Feet 14 reer comteterptase te ao bra arena ears he ough {hae Sma coang te deg by outing intferengersaror oso the wear seugh a mamtenpatre terrain andimeoe tbo tengh ce sus 3. STRETCH AND FOLD {WHEN THE DUG ose eng rbot [ld won be gape beads Bute {State dagen a genta tere re ote a (eben Soo) Gea ene cater te dough and weteh ‘rue and ress iP Repeat coupe srongebnde cone, tng sgh o Spe dein, a cere autem doug ino araer ube cota oat ‘ate yeasts haem pace tge Eigrant ices crn ote ter ‘neat ave baw cedby wating he sous 4, SHAPING HEN A DOUGH READY oe oped? ajng enone saa icine * bites ater nate jdgotnesaeat laugh hy sh vou fo cus wl gve you godunetandng ett lookahead, os nate te erence fo saribe ducauapes ae ou ede ‘Signs teste a en youtirk you deh ribs e0¢/ tebe empes andinesame agpestobathg ‘etna caen ros ery tatty ne aot nen leerang tng neu Et eu Graton crdesreman nie dag ‘he, ayo gn yous ow ea Shaving re sua ‘nap manta bate, en ape eos, em aur bf ona tena rpg leugh ret er att eed oy 5. PROOFING "HEFINAL RES, cate rosa er Bown. reagan avr totes Aga patna ee ped os haven cise doing dwn te former eepgts dag na cot terete etn eben om toreeae ant ok wl se pote pk ‘Wn cde engiteeto bakes ‘en be ugh gen contac whe oer Iottetne bred And soon tisand tbe ‘herd and ned "AS YOU MAKE YOUR BREAD AND LOOK AT THE RESULTS, YOU WILL NOTICE THE DIFFERENCE THE FERMENTATION TIME MAKES. THIS TAKES TIME, SO ‘DON'T BE DISCOURAGED IF AT FIRST YOU EITHER PROCEED TOO EARLY ‘OR TOO LATE." ead ave Femetston 12 GET BACK ISSUES SUBSCRIBE T0 BREAD ISSUE: THE ART OF BREAD ISSUE 2: FLOUR INTERVIEW: YING SHI Ying Shi—better known in the online world as txfarmer —is a software engineer and passionate home baker always looking for ‘ways to improve her craft. Her sills are a great example of where deliberate practice will get you. teogapy er aeng iba hs ere “slnesbyngtactesete patet nih (fer y ty dy way YD {eodenreteer whe you can gti rahe thoreme nen uate rn ns ten poet, eid at making anceteeaesd este becueene erimoing tbreadeandhgecatea San ‘od inion oneness Dy eat ny nec 25 baught Bong tat mean te. 99 etl, ‘helov erwin. shetogapting, nd shang ican reson ato king arm Foaling ins, tt euch reap? “seugh eng Fyou apart tne therae (nae) tr don cet loser ch age aoe mathe and “oocyst sat ‘Seoreanatedby alma encheg ‘each ough fare They ae dere fem een oe Wie nr amting at crt bone ith ratne,derusreedo expand ht veyaucy doce rangle stay crit. Ye | use nrg aero sat ba ‘ony ava toveingingedert | adda tothe eugh Closers oes expan one na ruc Potent an 2 pure saacugrveraon hapa al arohng dee foes aaingtedens Dargie hl How oyu cone ph ut We: nk ee arto ngs mathep mete Gerrans tory fer pile wen hy 2 let otmy brats ave ease sats a0 ‘inbor at wes cc Beane om rp ieetortar anton 2 1AM ANENONEER ough and teh | pret combo: ‘tera eeve anita pn, ch ten ‘tenrca mybakngenetonce ten Yue cigar Ci Can yu FOR THE LONGEST IME here ana “hatha changed tne pat Sys, vee has hes uy oy al “Asan sie’ beads od ces oa Inlunce by lparee an Tense Fermentton 16 ‘uthatalois rng te hang aera ans ‘rere Eacpesn nid rvcan buns 0 ‘cponrgup ni. tae alt hone cok eating bake ‘ear e' my Cree btng eg Sauprert ana eeuestonter ae eect Unity Cones ames don cone Se aoe vy een. Sout as "eesuoe western sie aking the Cnese ‘ng corm ave arated "Asen Seatne ris Ohomesndtecunenoy Spe beseating corn alae) Hy Boge taqutio ad sadough stat hae Dendbokng eveyone manag ann nr sri you se ecg prota eran aacen rakes good pecrst Wane OR ae ol seca fe ah ony Io wa te nly, thew zeny yasike AST BUTNOTTHE LEAST ting io and tae solets nate a wit low eee loa reg, sth oar Te Fed Lat Thaty assume deepen hate rpeandcreamansch bso eather “BAKING IS FUN AND TASTY, SO LET'S NOT FORGET THAT WHILST ELBOW DEEP IN FLOUR DEALING WITH INACTIVE STARTERS AND FLAT LOAVES!” ead bave Femetston 18 PREFERMENTS So far, in the magazine, we have mostly been talking about quick fermentation using yeast. In this article, we move towards slower bread and more flavor with the help of the traditional techniques such as Biga and Polish. Bragtlenars anchor ctu ant by senna down terension eves Bud ‘rates feos eu a ere an (es tscusta deme coer Al dears "hein raph heer, oer Sediacngsamed a Sagh he rer 210) PATE FERMENTEE THEEASESTWAY get tates th dower fd iaetitemere nets. Ferwarpls #yeurste ig a cy, oven sim san Yaa gare poe tin Sloan reraete Tn men you sere Yunemaly dobutre ie ao ough 9 wih bred einen Prt eur bed aon pote, rhe 32 is arte tp am aah yeas preteen "crt you have sume dough rage nd bead nih eves ah Mee freer ne dough ba rand ope carly \weatoengtoo rh ee a nei Then placetne coupe mth pan ah ae PooLisH Ueveepede mea nich er en bougttoFanovove decade ile French ok quet aaah mats vehi ‘ewadoe an moot pat he Ferch nal rad he apuce "Abas Pela ebay Be basen 2 Femerston 20 ‘esthe dug ster exert aemahee {gen toshapeires bonita dhe open at nore ond lorhe che ‘asda sontede dvacpre ot Carole aden near auch 0 era ee anton dough te ene ate ‘nosan eu weg et war anda pre et {Than cr um ete ory ere eemtarecansecr pa tine age fo ‘mange dough Y2hows eng ater ‘mira epost “he ponah ranger tat ™ HERE 5 AMone DETALED pothrecbe ter 2 cum mth 00 grasa or One re S001e efor, cotomake epee yout 400 6 HERD FLOUR 160 G WaT A PNCH CF YEAST reat mpedons ving ow bane rebe ‘sea ad nt ae) seca ine Yuta uss any Bel 6 oy 0 Sitayerina ean Fervent ve oy 29 obese of oti recpe ete pda aendy Saran! Bich Whe big and pst canbe ety me ign Meter, tn a te EN een Inthe pots ofr sewer ation 2 Toco tigate atea dough) 50) 106 G MEN FLOUR (0. WATER A TNCH OF Yeast ol ht eave tema axeng on reirgece Ihe bo2nalao mewn petah thon THELNE BEMEEND ga spoons Siete gn ore otra aig abut npela, nc oore Peemens cons ee seer 0% eaten gong arte arming tthe se eee uth seral snaete ‘ororpetaton ty mahgbreed wth nuts doternets roe ten "Svetarsespelepaner th se urciphsaterta ete ise bape Inti cone way. epenemng wh Ne pedemers ou ili ewer nd 3 {leet unaweardnget how meprdorane Scand “BY EXPERIMENTING WITH THE PREFERMENTS, YOU WILL FIND NEW FLAVORS AND GAIN A BETTER UNDERSTANDING OF ‘HOW THE PREFERMENTS AFFECT THE DOUGH." ead avet Femetston 22 CREATING YOUR FIRST SOURDOUGH STARTER Creating a sourdough starter is not hard, and with some patience and good care, you will ereate a pet colony for life. This article will lead you through the steps of creating your first starter for sourdough bread making. Se reut tefonasothe is ae he rmage—yeuceate eos cm a YOUHAVE FRENDS vnobate win ‘sue pollo by nsoughcateea emt pees wrahave ben gonna ‘hth tp anda erg th saceogh euro arth, eng ye ‘TOOLS NEEDED (CONTAINER ES, & ROL GR A BR) 900 INGREDIENTS FUL GRAN FLOUR CHREAT ROD FLOR, waTTR youn matt care peep an wh re ove cvn nerd ef pep ugh ‘Bue pam uth soudeug dante (route erates baer nya, reatysontnananretan te! et aaah sven wen ae expert mh es wae STEP ya i, ee etn en ah cock tient osteize let bt “us wos the crtanet 0 you noma pecans nesta 9 rhe {Mee tarei no da washing wo ead kave Femetston 24 "TAKE 50 GRAMS OF FULL GRAIN WHEAT FLOUR AND 50 GRAMS OF BREAD (OR ALL PURPOSE) FLOUR AND MIX WITH 100 GRAMS OF WATER.” uch You at ee gat he bar th Wworkwth enctrurbes ino oes {eens sterthe carly 0 ‘pone ga wes Mow ends gare! Ingumarae conta bycoranng! get ‘ie way.ovcan st moneys 00 rane ces ara mitre ted fear eeprsey FORWATER. am wey toting cury wh ‘ery hah aya at co asa goer tte tag ter ere yuo sty ‘ingest rata aan ptr aro mer os ral att (ne that od tt oe ont ead havesFemetton 25, STEP 2 ‘jgonto mat. sieimgotarto quota eed apny ot aratend on seme bas al you can oe es ‘ealaciaf yout date tone ail cove boa wh ne ve esas trad ming Cn mene stra 00s ce ton exer wal haven aa Seursug ater ont ey ey Those Fora calec days othe dari dew tars oaral dint su, tte oct “ake ene Baia pan eet ave tara ace inant nama 200 rare your meer 1 gor we Sea ancora entra 00| thotomiman a aera 100% meat. ‘alasten noe re arene cartane nts pace Forte net niet yon, egenrg one cay Yeu eae, ep STEPS il gen howler tang dom oy btire jou fnait gan ts peer exaly 924 owe ode, enough inert agsens. te ates beuaaste yeu og Bae eng eran Thloger youu nafendne Stonarne ong amo wh art "ya you eazdeugh ete wand ead haves Femetton 26 BAKING BREAD WITH SOURDOUGH Growing or otherwise acquiring your sourdough starter is just the first step on a long journey that can span decades or even past an entire lifetime. I's time to put your yeast and bacteria to work and bake some bread. cepeemne Sromngpoennte gene came ——— “enter tomuch sa ave tay and Ae inoieton tate ee fac vom, OUR 000 GUNS reteagacinemesyanet femapannea O aary an son- mice wtteeemmmmese™ RNS man aes "irae ene Aw nam= awaitdnveyemmascesate ” 20% SOURDOUC! Teeeioathwacamee 7 cy 200 GRAN Trrmiedaetesnimet —mgeanlneapnts mines moment seicncraogsecninaysite acamtane Seana chen at yt Tae oreo say aac how Ftc mange deh now ‘raking aoa ead owe ie when ‘Tern th naceagh, yuo doa ie ‘ere puesta the na otre STEP 1: REFRESH THE STARTER ce emraaigh ar motto Seah ‘ve cme feedeg ene ae good may take ance dough Mth ‘ony anett earns ba youd reese {THE NCHTEEFORE yu plnta mene ugh ing yout pe cate yates pea eter la ATARLE POON RPE STARTR 00 BED LOR, 00 WHOLE GEM FLOR 700 G watrR STRWELL ery, anal te ot ‘STEP 2: MIX THE DOUGH feluen, ourleminieensy Hy weeeng (Gorin acl dough ep by oe aug ata cto by mara teow ad wae tome rece ceeprenour pape seen toga etietrsn tame curd ste areese yaa STEP 3: STRENGTHEN THE DOUGH Sengh nobederheohatuatecy Sevres ones cies aaa enteyeed croc pecorcreerrisernh metre ee Soaysouranttoctnaryn an schntn soae exe PIN goed yu that tne ead haves Femetten 29 sous ugh erry Soran ke. ry Sree sth igh nt eal tar hngne sgn a0 oe omer ene asian 9 oe, handing he aaah anor tle rae. approaches, ascing only bay. rayoe tee rere STEP 4; SHAPING BREADS 2 dug, y al oes dug oe tits ead Dag hen 2g "hae yow narertprooe or Sh, ‘us eerter hat he gh eaugh enemas nga {ohare god wengh or Devencign he terperure andthe berets esingtne oe conn tne erase (a) baka ed STEP 5: FINAL RISE ‘il nee ike be arg oh Inland mabe pel ee. ged ae vetne 30 INSANELY INTERESTED IS A MAGAZINES FOR THE CURIOUS. MORO WAGAZINES ARE magazines hat ‘ecus en avey spect pe, pubes tne by avery al ieary—A ne cace of sandy rete, ut one man me Tam Jr aie, 3 iay-a-horre doc, cine wre and pubieer,beainee ‘gs box gular layer, and ar stscuns ‘eatve guy fom nan cexous and need io eap ering about many teenth snoy ou ves © smote and to got ie most oto cunoustran, ‘uthow hing are radsead me to eaten magazine you are now reading fortes f shaping an fe mings Ineanalyinteested n evening to near charge ne wry {eeatna important work and sharing wath be wot “he nar cates \GuiauseCrs2)voana you can eubeeibe tele fos ate narnia vee 2a, SLOWLY, AS KEEP LEARWING how pubishng onine wos, tn bulana lengiatang busnecs Melcan sve he word by presenting naw ideasand ees BF people dong tings ey Feametton 1 INTERVIEW: SEBASTIEN BOUDET In Sweden, French sourdough baker Sébastien Boudet leads a friendly grass-roots revolution for the better appreciation of slowly prepared bread and ingredients ofthe highest quality. ‘Sweden is listening and the message spreads. Faro putwo yes Nahas been dng a rss eran wih Nehepe wt thngete ace bead mangin Sree rate peol wih shee a ean, ‘each ne oar ‘rogan, Sonat wich leach: or edhebing Sespsson were sateaie 2 updtecmaness wees ARRIVING IN SWEDEN Sissi ance orto gade nto Brudet ved neon becouse 3 weranneman Span) nau nase "nttenmnng. nag seme ole ang becate nebeey ws eres n Iyste he tread a king eo ed 1 eroeay hough fwartoa aa otek BUT TODNTTAKE LONG erihe ela cb argue atanase ead ave Femetston 39 BUILDING A REVOLUTION Chtagmus Andee na onesie “noKedn none token bate at Ny stone acres People beat hare wih Indl ay th you bad reer “he ti he aught gach: ae tne ete er hove Boke coneng (rod shame nen hey ray haven Then “Ted comics eyes takers todo eating. Th nae ie to ang Ran ene, you ow When es 90040 ater peopl and wth st wo cick an veach otoanas of pec Se, aoe Istosped sone tet people whowartie Soden ane he “Werte be mesons ota dot orp nar batr which hae nep ‘By ag pace get nated now Itcome gan ean core ana you" Bova elon ‘wy lee wasn they when cok THROUGH 8106 dousthar deen (ving nelloung sen essngto rare hanes trea wah pp teacher ‘eos remo nurs Sharper ge tute tay banwashed They fein te bred cnrsestor coos tor ‘bing son hve! othgh sel sae “IN SWEDEN, HOME BAKERS BAKE JUST AS THEY DOIN BIG FACTORIES. PEOPLE BAKE AT HOME WITH INDUSTRIAL FLOUR, WITH YEAST, WITH BAD INGREDIENTS. THEY WHIP THE ‘DOUGH WITH BIG ‘MACHINES. THEN THEY THINK THEY HAVE ‘BAKED SOMETHING G00D AT HOME. WHEN THEY REALLY HAVEN'T!" ead ave Fermetston 35 nv en at you users pret 0 feed savdough Beaute he base ou ‘Poulan inhe lu tyne ‘neat Sede arent RES eto pt Seder, Toprnre ther towed. o Dele satattr rl dont hn “act mae crocs ea 19 THESECERD ASPECT eat bead fesarg~andna dong tear sroscoheratotneane dough che wher {oul cough ext away you dan eee Seagal morn founsoan one seugh nore “Imgong ote ana hewen sundayon “YOU DON'T NEED TO PUT MORE VITAMINS IN THE FLOUR, IT'S ALREADY THERE. IT'S JUST THAT IF YOU YEAST TOO QUICKLY, YOU DON'T GET THOSE VITAMINS, THEY JUST GO THROUGH you." ‘TARO, me sau ant sow “Greate inngiepj so an azatht rina, dh aoe, ppt odo 28 Vint har on ncn ower aug te ramon dite ta pie esa rea Sonn Sian et nd we lone ay fet tote doumme she aad" Sout aie nde ae opps brad emer reezaten er range gycone nde bat "fren ou havea wich hasbeen potng oer tary rsd ges ern Ekupteshouethen yu gave apes ‘natal. ett gen, Intell bea rr eae, ar gti adeaoteurtoraet srnge Tere suph wiped 3 deer amen le yack pet onsbanra| “nsconbnaten makes ten nthe ra yar at dtr eon ‘ako rea Hatake pepe to “Ident mae react pele lingt2 en Ba mae tread wc ey goed five atest agen aaa Soneme oor pec wo se senset0 (don an ey an etry ead oo weet yore ory sy ane pve ana rettnesardaughetatr tet hat one ead ave t Femetston 37 “ard onthe soudoug—sasur ‘es ever nah matte ‘oud omuehinere ean ‘THE REVOLUTION CONTINUES ‘Stage Setosen Soe enone pus tag a couecug bak He ‘eared ule werk mPa and ‘tong teh tobe ‘Serge iment he [tat peeple ved to, hk ow ae Deolecan crue twit cotn ton Tie oak ate rquage ‘ng an ag ings Brough my ead anewauahey wees” “rmgangtererteaice te naten ‘eae’ Imapngts cametne he "THE JOURNEYTO marinate boheme atbeain era Bose tngetmote Shessthe gt pce lr cary ent rake bakery ut They wee seared a ‘aid we den wana bakery we arto pecrle They sn bese nine ipeimety rerun antigo alot Meng “TTHINK NOW I WANT TO SPEND MORE TIME BAKING AND TELLING THINGS THROUGH MY BREAD THAN THROUGH MY woRDS." ead havesFermetton 3) bop EN FRANSKE BAGAREN SURDEG MAT KARLEK Ze “CENTRAL ‘BAKERY - | | i | | gees nis FERMENTATION Q&A How do I know when my bread is ready to be baked? Why isn't my sourdough starter getting started? These questions can be frustrating at times, but don't let them stop you from. practicing. MY STARTER BION'T COME TO LIFE ‘rane Sught ces fear sto be beter ceusoughtartae ‘pec yermtenecate gevine ‘bacein me sater Fou war bhah ‘eomtarpwotsete ato 4 ast obUy 4. DONT COVER THE STARTER coy. ‘no yeussangbucoaconetom my 4. STI TH STARTER aun ans ten ‘eileen esti Sane poopie use He oer ath er Rela tunee Aeapocard above oreigerrcan | FORGOT To FEED MY STARTER SOLRDOUGHSTARTES ae stona ope me ctraeiugenwcaers ‘nent on beep eas verdict ewes (Srereaoe ripen cep ery anathck tathae fcred onto th tran yan tern anu Tae abe sain (ee Tet andted wh ara ou compet aed at aut by caning tet YOUR RESULTS mg vara ev eareie Seay teageat eno guemening ta ictaey IS MY OOUGH READY? femertabonenys aig when oun readytobe bined in prot, ol ey eb ead ave a Femetston 42 [HER BOOK reasons, Em ala retreay [3a cna gos he “hese arodeton app trodough asics {Jaden mdosestat Iereaaytobemshea” ‘Thaw oy ousing yar ugh at Sie andi ne roan t= “TO KNOW WHEN YOUR DOUGH IS READY TO BE FOLDED OR SHAPED, TOUCH IT." ead havesFemetton 43, STARTER USES BEYOND BREAD Discarding unused dough when refreshing your starter is a step in sourdough bread making that makes many home bakers feel bit guilty. While you can't use all of your starter, here are a few ideas to rescue at least some of it. (DEA: SOURDOUGH PANCAKES Stade macenriuesie — uaiuneci aia RE YevcamrenrewicNesorydeyin —auagmrrtembaicagid —alaletetendng ttre Societe Serwereontrore WEA GEP IEDSTARER Stomecateczeameseten — 9giSiGRUNC TIC, te ARECRCFOR ene term Srahiincarmereas” — pimaeendeate st coo Ocoee te Trulecsiemiiefemnend n'a: FEROS EMRE “Thana 0g ‘e1eer00.yentnesnmng edie’ Sua Lawhoninored aon motaseotatonre ence, erpeasohraset sissy Guiboctcouséagncavcrima ad ced Stange poring oa Seema hr Sen IDEA 5: KVASS ‘Sovennesun-ondgate- concer TENS scusanust a9 “enoct te aingese atetate hinge tom ears bond on ets rs SOURDOUGH MAKING decor te lace sd bacura One suchtaret i IDEA 2: SOURDOUGH WAFFLES ‘envieranng nee yal SPA dK pei wea and CETPANGAKERECIES conbebahednia AMES NPevenaeozdnugnie TSN ering eye raion ame sragenrd sgh, IEA 6: FERMENTED PORRIDGE Pandy ring a ne ah me IDEA 7: SHARE OR SELL nso sat Sins hen youd yo 416 CULTIVATING YEAST: YEAST WATER Creating a sourdough starter is not the only way to grow wild yeasts, This summer, I discovered a whole new world of fermentation as I stumbled on to yeast water, also known as mead ‘or honey wine. HE COMMERCIAL YEAST a went ‘CULTIVATING YEAST WATER te dea ope eed msingtny ‘teint ut at ure 9h onus eT WER eae polkas eure pore hve to conn teed inowaer Wm ere hart bvepooeoed, Selene ate Estennnasaimamint tore mie sondeghbsknghacbensing2yusend fyuiatnfomraan coins sth, Te ppd add wna ot whch ‘essindereet vers cow mamoind’—tarakrg tr hetaadbecarossrnge Naan aio yeast nich ar graps Cots eat nt ait wo nen title evil epngtnerahst —_BENe, oe rEe—va me ab ae Duck neds ie ade 3 You bacetathopes unter later fervent ced ite Yat Web ioe Dent pa a huts he pelea ‘rea mating commun animes rheney mete you st ma hea andastepieee Th ral pose LUNPED NTO epee wen eat wae ut coe cacy batons cute ‘naan same setages wel as dn a a eave ne omer tm Susagteare stlctsaldanscveyemeringyeat Het iesony There becnest foiled rethewehsosiretng —suzenin aaa y= se iy, hl ula rea won, eeu seh ‘tion can ste sng cc Fu, ‘MAKING BREAD WITH YEAST WATER anda ab yen. fe tire pe tage "he ble youve rx ot frat ough oten oat near ‘30.6 YEAST WATER 3O.C aEAD FLOUR Yu ated be evn, ou co LL OF THE STARTER FROM RST BLD ‘00 G WAST WATER 100 G BEAD LOM, sue Feerston 49 LET THE STARTER PET ante agtt hee The out, youn a eotrue bln the tsar th mover an yo tert la wate yuo uy red nas enugh yas yu cance nauk FORT FRAL DOUG you can gan ina 70m ndaton bat th 0 ora ot foyourdaugin aera ties tater ated) canst yest on ‘VARIATIONS Bate iigaiagh ora er jee wat ater wen rat bao ‘Te gvesta sar ahve ts tm asi ahlekespn ies eonaunees ‘gan, epee he ox eo jour bag fone Tae a alee) INTERVIEW: MIKE "THE BEJKR" ZAKOWSKI Mike Zakowski has done a very successful career in bread , owning and managing bakeries and making award- ‘winning breads. Today, he runsa bakery in Sonoma, California where he hopes to keep things small and stay close to his dough. KE 2KONSKInin ave anal coran «MM How di you gobo ring yar _Sothoe dys tpt tater the fakeycaled (tebe Gatonise'sew —batay? ise wana wet sno tmngansring te posto war ne chy oonasow, sramo aay Buen procesormefetiwe burp nd ouprecs ‘Neel ponaie ruta ahat atonybahey Zahonbakesisnondrade —ongtw way? ‘hppra crane nnbaek 19 tk JUST OECIDED'o bld a wooded seYeepedeoramapersethe mee cua mpprgcmtaner aidceran the, thengangrarta mung coupe ought Rewnandreblenceditedarsceni> totarhnetonty toe cadtameted anaes ig stay ‘ela re mara al eo ea "inean amiee ne oer ary seers tart enge ie eo cusene landers woe lors nagpianndta soso Itmen hememng sxaen byron and aly ect war ten Ne parepecin ‘ae ory eran parade eateandcanpuer able garg oto Se Coupe ence SelnGauarpwie™—styoushayenaietobunpasiogtnewsynBadtrmabad a7 PAL friehes oc coord ater dap inevaie| aisha men ating? roetby BA Toe da eng by AM sedpaedescualschathagieantiess fameematetsheein Sera Greener AMR Yau cer wet Iscper anjaiimantecaletbeyearandine ere ammo res new Wha = cates Grae yutahasp eatery srl 0 ead ave a Fermetston 52 Iara sda a Dees nee to ee ep anneal ibohae "EVERY TIME | MAKE BREAD, IT JUST AMAZES ME THAT IT'S A RELATIVE ‘SIMPLE PROCESS THAT YIELDS SUCH BEAUTY" ead ave a Fermentston 5 ‘WORLD CHAMPIONSHIPS asus by ang ‘The Coupe du Mand dela BoUangeri ie aninvitaonal ariean baking competion that ako place inPats, France every tee to four yeas together wih he huge bread bang exhib Every team consists of tree members, each wih his cox hor on special: baguetes and specialty broads, arise design, and vennoisere sna wanted cn she satin ey AMOVIE ABOUT BREAD Bockeea, ke Zone mn aren nos, he be awe oa putopsingn But aa ute reac hee ga, otbey ot smwsinabeh con sora ead havesFemetton 56 eepouteadbitaio san newtole RM Arai tera rad your soci gang Wie aa ten te wed, ogee ad Wet Your eas ‘the tread mh enue chownina very conauna teuym bread ner cantasmeat eee Serena Vay ares anata

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