Awọn abajade wiwa

When it arrives put it in a jar with a lid The feeding ratio is 1:1:1 (sourdough starter: flour: water) 92 grams of unbleached flour or the flour to meet your needs such as unbleached organic or gluten free. Poland is fed dark Rye, Germany is fed Rye/Pumpernickel flour, San Francisco is fed whole grain wheat, etc. 92 grams warm water and 92 grams starter. Let it sit on the counter for a few hours until it is rising and falling, Starter Itọju & ono Itọju Sourdough ati Awọn ilana · Nigbati ibẹrẹ ekan rẹ ba de, gbe e sinu Mason-ounce 16-ounce Mason tabi Bọọlu idẹ pẹlu ideri oruka. Pa ideri naa larọwọto, gbigba gaasi laaye lati sa. Ranti pe awọn ibẹrẹ ko nilo afẹfẹ ati pe ko yẹ ki o bo pelu asọ tabi iwe, bi awọn ohun elo wọnyi le ṣe igbelaruge idagbasoke ti mimu ati awọn kokoro arun ipalara. · Iwọn ifunni fun ibẹrẹ rẹ jẹ 1: 1: 1 (ibẹrẹ iyẹfun: iyẹfun: omi). Lo 60 giramu ti iyẹfun ti a ko ṣan (iyẹfun ti a ṣe iṣeduro fun ibẹrẹ rẹ), 60 giramu ti omi gbona, ati 60 giramu ti ibẹrẹ. Gba adalu laaye lati joko lori tabili fun awọn wakati diẹ, fifun ni ni gbogbo wakati 24 titi yoo fi dide ti o si ṣubu nigbagbogbo. O ṣe pataki lati ṣe akiyesi pe idapọ ti ilọpo meji ni iwọn kii ṣe ibeere ti o muna; nigbami o le ma ni ilọpo meji, ati ni awọn igba miiran, o le dide ju ilọpo meji lọ. · Ni kete ti olubẹrẹ rẹ ba jẹ iduroṣinṣin, o le fipamọ sinu firiji ki o jẹun ni ọsẹ kan, ayafi ti o ba yan ni igbagbogbo ati pe o fẹ lati tọju rẹ lori tabili pẹlu awọn ifunni ojoojumọ. Lati dagba ibẹrẹ rẹ, maṣe sọ ọ silẹ ni ifunni; bojuto awọn 1: 1: 1 ratio ti dogba awọn ẹya ara (sonipa ohun ti o ni ki o si ifunni ti o dogba awọn ẹya ara ti iyẹfun ati omi). Eyi ṣe idaniloju pe o ni to fun ohunelo rẹ lakoko ti o tọju awọn giramu 60 lati ṣetọju ibẹrẹ rẹ. MAA ṢE LO OMI TI A DIRU · O ṣe pataki lati ma lo omi distilled nigbati o ba jẹun ibẹrẹ ekan. Omi distilled ko ni awọn ohun alumọni ati awọn microorganisms ti a rii ninu omi tẹ ni kia kia, omi orisun omi, ati omi mimọ, eyiti o ṣe pataki fun titọtọ iwukara igbẹ ati awọn kokoro arun ti o ṣe pataki fun ibẹrẹ aṣeyọri. Lọ́pọ̀ ìgbà, jáde fún omi tí a yà tàbí tẹ̀ tí kò ní chlorine àti àwọn àfikún líle míràn. Eyi yoo ṣe iranlọwọ ṣẹda agbegbe iwọntunwọnsi diẹ sii fun bakteria, nikẹhin imudarasi adun ati dide ti akara iyẹfun rẹ. · Miiran awọn ibaraẹnisọrọ ero ni awọn ayika ninu eyi ti awọn Starter ti wa ni pa. Ipo ti o gbona-gẹgẹbi windowsill ti oorun tabi nitosi imooru—igbelaruge iṣẹ ṣiṣe to dara julọ ninu iwukara ati kokoro arun. Itọju yẹ ki o tun ṣe pẹlu iwọn otutu omi; Ni deede, omi ti a lo fun jijẹ yẹ ki o wa laarin 24 °C si 28°C (75°F ati 82°F) lati ṣe iwuri fun idagbasoke, nitori omi gbona pupọju le pa iwukara naa. · Ifunni Ibẹrẹ Sourdough rẹ (akọsilẹ: gbogbo awọn ibẹrẹ tuntun yẹ ki o wa ni ita ati jẹun lojoojumọ titi ti nṣiṣe lọwọ ati gba pada lati ilana gbigbe). Igbohunsafẹfẹ ti ifunni da lori boya olubẹrẹ wa ni ipamọ ni iwọn otutu yara tabi ninu firiji. Ibẹrẹ ti a tọju ni iwọn otutu yara nilo ifunni lojoojumọ, lakoko ti ibẹrẹ firiji le jẹ ifunni ni ọsẹ kọọkan. Lati ifunni ibẹrẹ laaye, sọ gbogbo rẹ silẹ ṣugbọn awọn giramu 60 titi olubẹrẹ yoo ṣiṣẹ ati pe o ti gba pada lati ilana gbigbe.

There are a few tools that help making sourdough bread easier to do, although they aren’t required. Awọn irinṣẹ nilo lati Ṣe Akara Ekan Awọn irinṣẹ diẹ wa ti o ṣe iranlọwọ lati ṣe burẹdi iyẹfun rọrun lati ṣe, botilẹjẹpe wọn ko nilo. Mo fẹran lilo Adapọ Iduro kan nitori pe o fipamọ mi ni ọpọlọpọ akoko. O le dapọ pẹlu ọwọ; Mo kan fẹran fifun awọn apa mi ni isinmi. Ti o ko ba ni alapọpo imurasilẹ ati pe o tun fẹ ṣe akara laisi fifun ọwọ, Emi yoo pin ọna kan ti a pe ni nina ati kika ti o mu iwulo lati knead kuro. Awọn ohun miiran ti Mo maa n lo ni gbogbo igba nigbati a ba n ṣe akara iyẹfun ni awọn agbọn banneton, apẹja ibujoko, arọ, ati thermometer kan. O le lo awọn agbọn ti o ni ni ayika ile rẹ ti wọn ba di iwọn didun iyẹfun kanna ni aijọju. Mo tun ni awọn abọ alagbara nigbati mo gbọdọ ṣe ọpọlọpọ akara ni ẹẹkan. Scraper ibujoko kan wa ni ọwọ fun sisọ esufulawa kuro ninu awọn abọ, pin iyẹfun sinu awọn akara lọpọlọpọ, ati fifọ counter nigbati o n ṣe apẹrẹ. A suwiti tabi eran thermometer ti di a gbọdọ fun mi. Emi yoo rii nigba miiran pe a ko yan akara mi ni aarin fun eyikeyi idi. A arọ (sọ LAHM, ti o tumọ si “abẹfẹlẹ” ni Faranse) jẹ igbagbogbo igi tinrin gigun ti a ṣe lati di abẹfẹlẹ irin kan ti a lo lati ge, tabi Dimegilio, iyẹfun akara lati ṣe iranlọwọ lati ṣakoso imugboroja akara bi o ti n yan. Bannetons ati Brotforms jẹ awọn agbọn ijẹrisi Yuroopu ti a pinnu fun ṣiṣe akara-ara aṣa, ati pe wọn le ṣee lo ni paarọ. (Awọn ofin ti wa ni ma lo interchangeably ju.) "Banneton" ni French orukọ fun iru agbọn, nigba ti "Brotform" jẹ German.

Iyẹfun Gbogbogbo Mills The Lazy Antelope Milling Co. Bob ká Red Mill Francine Jovial Polselli Jovvily Janie ká Mill King Arthur Alafaramo Partner Iyẹfun wo ni a lo? Wales Saudi Arabia Oregon Trail Bahrain Alaska Egypt Italy France We use freshly milled all-purpose flour, produced daily at The Lazy Antelope Milling Co. This flour is artisanal, organic, non-GMO, and fine-grain. Kamut Egypt This flour is made from freshly ground Kamut, which comes from Khorasan wheat, a relative of durum wheat. Small farmers in Egypt have historically cultivated Khorasan wheat. Unlike modern wheat, which has been bred for higher yields at the expense of nutritional value, Khorasan wheat retains its original nutrients. The Kamut flour is milled at The Lazy Antelope Milling Co. San Francisco New Zealand Wheat Scotland South Africa Stone-Ground wheat from The Lazy Antelope Milling Co. It features a fine granulation and is a whole-grain flour made from high-protein spring wheat. Bakers who aim to create nutritious whole-grain baked goods appreciate this flour, which has a protein content of 13.8%. Poland Finland New Zealand Rye Dark Rye Flour milled in the USA by The Lazy Antelope Milling Co. Dark Rye Flour is a nutrient-rich, high-fiber flour made from whole rye grains, preserving the bran, endosperm, and germ. Its unique flavors and textures make it versatile for creating complex breads, muffins, and bagels. The Lazy Antelope's Dark Rye Flour is an excellent choice for traditional European rye breads, celebrated for their authenticity and robust flavor. Coarsely ground from rye berries, this flour maintains essential nutrients and natural oils, resulting in a product that is rich in fiber, vitamins, and minerals. It's perfect for making hearty rye bagels, rustic loaves, and artisan breads. Breads made with Dark Rye Flour have a dense, soft crumb, a dark crust, and a rich flavor profile. Its earthy notes complement multigrain products, enhancing the overall taste experience. Dark Rye Flour is ideal for both home bakers and professionals looking to create authentic, delicious rye-baked goods. Ingredients: Rye Flour. Contains Wheat. We will conduct a blend of 80/10/10 (Dark Rye/Wheat/All-Purpose) twice a year, maintaining the same ratios for feeding 1.1.1. Ireland Australia Sweden The Lazy Antelope Milling Co. White Rye, which is made from pure food-grade ingredients without additives or preservatives. Twice a year, we blend it with an 80/20 mix of Rye & All-Purpose Germany Bavarian “Black Death” Pumpernickel The Lazy Antelope Milling Co. Pumpernickel, this premium-quality whole-grain rye flour from The Lazy Antelope is an exceptional choice for baking traditional European rye bread. Renowned for its authentic and robust flavor, this flour contributes to a wholesome appearance and a beautifully moist texture, making it ideal for pumpernickel bread. Sourced from clean, well-scoured rye, this flour is specifically designed for specialty baking applications. It excels in creating pumpernickel bread and multigrain products that benefit from its rich, earthy taste. Pumpernickel flour is produced by coarsely grinding whole rye berries, which preserves much of the grain's natural nutrients and oils. The result is a flour that allows bakers to create a variety of baked goods, from hearty pumpernickel bagels and loaves to artisan breads, specialty buns, and rolls. Breads made with this flour feature a dense crumb, a dark and inviting crust, and a deeply rich and satisfying flavor profile. This flour is an excellent choice for anyone exploring the depths of rye baking and looking to create authentic and delectable baked treats. We will perform a blend of 80/10/10 with pumpernickel, wheat, and All-Purpose twice a year, maintaining the same ratios for feeding 1:1:1. Einkorn France The Lazy Antelope Milling Co. Einkorn flour, this freshly stone-ground organic Einkorn flour is soft and airy, featuring a creamy color and delicate sweetness. Einkorn is the earliest cultivated form of wheat. Its unique flavor, impressive nutritional profile, and low gluten content have made it increasingly popular among both home and professional bakers. Einkorn flour is highly versatile and suitable for a variety of baked goods, including yeast and sourdough bread, chapati, naan, waffles, pancakes, and shortbread cookies! Milled From: Organic Einkorn (Ancient Wheat) Protein: 17.4% Extraction: 100% Moisture: 10.7% Ash Content: 2.3% Falling Number: 380/sec Whole Kernel. Low Gluten Potential Gluten-Free Arrowhead Mills Organic Gluten Free All-Purpose Flour that is designed for a gluten free lifestyle so you can easily replace wheat flour and adapt to traditional recipes. Perfect for pancakes, pizza dough, bread, pastries, and more. Gluten-Free Buckwheat The Lazy Antelope Milling Co. Buckwheat flour. Buckwheat flour is an organic, whole grain, and naturally gluten-free baking staple. It provides a rich and nutty flavor, making it ideal for crepes, pancakes, and yeast breads. This flour is made using traditional grinding methods, which means the black specks you see come directly from the ground seed hull. It is an excellent source of dietary fiber and essential amino acids, enhancing the nutritional profile of your meals. We utilize every part of the kernel in its certified organic and non-GMO whole grain pantry staples, ensuring that your diet benefits from added vitamins, minerals, fatty acids, and dietary fiber. Directions to transition to a different flour

Key Terms to Embrace on Your Baking Journey Understanding the Art of Bread-Making: A Journey of Flavor and Technique Exploring the world of breadmaking is a culinary adventure that combines creativity with scientific principles. Understanding specific terminology is essential to crafting a variety of breads that satisfy both taste and texture. Awọn ofin Koko lati Gbamọ lori Irin-ajo Yiyan Rẹ Ni oye awọn Art ti Akara-Ṣiṣe: A irin ajo ti Flavor ati Technique Ṣiṣayẹwo agbaye ti ṣiṣe akara jẹ ìrìn onjẹ ounjẹ ti o ṣajọpọ iṣẹda pẹlu awọn ipilẹ imọ-jinlẹ. Lati ṣe ọpọlọpọ awọn akara ti o ni itẹlọrun mejeeji itọwo ati sojurigindin, o ṣe pataki lati ni oye awọn ọrọ-ọrọ kan pato. Abala kọọkan ti ilana ṣiṣe akara, lati yiyan eroja si ilana, ṣe ipa pataki ni ṣiṣe ipinnu didara ati adun ọja ikẹhin. Eyi ni wiwo diẹ si diẹ ninu awọn eroja pataki ti ṣiṣe akara. Awọn ofin bọtini

Discover the essential sourdough baking tips to master rustic loaves using a Dutch Oven. Learn to bake with confidence! Nkan Sourdough ni adiro Dutch kan Adiro Dutch jẹ pataki pupọ nigbati o ba yan awọn akara rustic. Mo fẹ irin simẹnti, ṣugbọn o le lo DO ti o fẹ. Ṣaju adiro rẹ si 475 ° ṣaaju ki o to yan. Mo ṣaju adiro pẹlu adiro Dutch mi ni inu.Nigbati o ba fa esufulawa rẹ kuro ninu firiji (tabi ni kete lẹhin ti o ba ṣe apẹrẹ ti o ba yara), gbe lọ lati inu agbọn ẹri si ori iwe-iwe ti parchment. Oke ti esufulawa wa ni isalẹ ti ekan tabi agbọn bi o ṣe jẹri. Awọn ẹgbẹ ti o ti nkọju si oke ninu agbọn tabi ekan yoo wa ni bayi ti nkọju si isalẹ lori counter. Fi iṣọra silẹ akara naa sinu adiro Dutch ti o gbona.Fi ideri si, gbe e sinu adiro ati beki fun awọn iṣẹju 30. Lẹhin eyi, yọ ideri kuro ki o beki fun awọn iṣẹju 20-25 miiran. Iwọn otutu inu yẹ ki o jẹ o kere ju 195°F. Farabalẹ mu akara naa kuro ni adiro Dutch lẹsẹkẹsẹ lati ṣe idiwọ erunrun isalẹ lati dudu ju. O le gbe e sori agbeko itutu agbaiye tabi igbimọ gige. Lẹhinna jẹ ki akara naa dara fun o kere ju wakati kan ṣaaju ki o to ge. Lo ọbẹ akara kan fun gige ati itọsọna ti o ba ni ọkan.

The sourdough starter from the Camaldoli Monastery is more than just a culinary ingredient; it represents a bridge between the past and the present, connecting modern bakers to the spiritual and communal practices of medieval monks. O ṣee ṣe 1000 Ọdun atijọ lati Monastery Camaldoli Italy Ibẹrẹ iyẹfun iyẹfun Itali yii ṣee ṣe ọkan ninu Atijọ julọ ni lilo igbagbogbo. Ra lati J.Davenport ká Olokiki Sourdough awọn ibẹrẹ. Orisun wọn ti ra olubẹrẹ yii ni ọdun mẹwa sẹhin ni ile ounjẹ kekere kan ti a fi sinu Tuscan Apennine oke ibiti; Ile ounjẹ ti o ni ibẹrẹ wọn ni ọgọrun ọdun ṣaaju lati ọdọ awọn monks ni Monastery Camaldoli ti o wa nitosi. Ile monastery yii ni a kọ ni ayika 1012 AD nipasẹ St. Romauld, monk Benedictine kan, ti o fẹ lati ṣẹda aaye kan fun iṣaro ẹsin adashe. Titi di oni, Ajo mimọ ti Camaldoli n tẹsiwaju lati gbe Benedictine Camaldolese monks, ti n gbe, ijosin, ati yan lori aaye. Àlàyé gbà pé ìtàgé ekan tí wọ́n tọ́jú ní ẹgbẹ̀rún ọdún sẹ́yìn ni àwọn ajẹ́jẹ̀ẹ́ ìnìkàngbé wọ̀nyí ṣì ń lò lónìí, àti nípasẹ̀ ìsapá J. Davenport wọn lè pín ìdarí ekan wọn kọjá ẹ̀gbẹ́ òkè mímọ́ ẹlẹ́wà wọn. (J. Davenport) Awọn ohun-ini Àlàyé sọ pe olupilẹṣẹ yii le ju ọdun ẹgbẹrun ọdun lọ, ti o wa ni lilo igbagbogbo lati igba ti a kọkọ kọ monastery naa. O jẹ ina ati pe o ni eka kan ati profaili ekan elege

Whole Wheat Sourdough Starter: A 150-Year Journey from the Gold Rush to Culinary Icon The San Francisco sourdough starter, particularly the one notable for its lineage back to the famed Parisian bakery, encapsulates a rich tapestry of history, culture, and culinary innovation. This starter, which has been in continuous use since 1850 Nipa “Ibẹrẹ iyẹfun San Francisco ti o jẹ ọdun 150 ti o ti wa ni lilo lemọlemọ lati ọdun 1850, itan naa lọ pe alabẹrẹ naa tọpa awọn gbongbo rẹ pada si iyara goolu San Francisco ati pe o ti n gbe ati dapọ pẹlu Kensington Awọn ọja eclectic denizens fun awọn ti o ti kọja pupọ Awọn ibẹrẹ wa lati arosọ Bekiri Parisian ni San Francisco (ti o ni ẹtọ lati loruko ti ipilẹṣẹ San Francisco ekan) ati ki o ye 1906 California ìṣẹlẹ”. Orisun: San Francisco Ọjọ ori: 150+ ọdun nigbamii Lenu: Tangy Nṣiṣẹ: Bẹẹni Photo gbese to: Joanne Reed Bloom KẸDI FUN STARTER YI WA TI KENSINGTON SOURDOUGH Ọdun 150 San Francisco Sourdough Starter ti o ra ni Oṣu kejila ọjọ 24, Ọdun 2023 LATI: KENSINGTON SOURDOUGH ID risiti c40346048135257.1 ID idunadura 5HU99935UY4683301P

Because bleached flour is not permitted for use in New Zealand it was slow cold fermented using New Zealand-grown grain. Wheat is now fed: All Trumps Flour - High Gluten (Unbleached, Un bromated) and Pride of the Prairie Natural S'Wheat Naturally Sweet Wheat that is a genuine stoneground whole white wheat flour from Farmer Direct Foods, Inc. New Zealand Alikama & Rye Ogún ati Pataki ti Awọn aṣa Sourdough ti New Zealand Burẹdi sourdough, pẹlu tang pato rẹ ati sojurigindin, ti fa awọn palates ti awọn ololufẹ akara fun awọn ọgọrun ọdun. Ibẹrẹ ekan wa ni ọkan ti ilana bakteria ti ọjọ-ori yii, aṣa symbiotic ti iwukara ati kokoro arun lactic acid. Lara awọn oniruuru aṣa iyẹfun ti o wa ni ayika agbaye, awọn ti o wa lati New Zealand alikama ati rye ti gba akiyesi fun awọn abuda alailẹgbẹ wọn ati irọrun ti lilo, ṣiṣe wọn jẹ apẹrẹ fun awọn alabere alakobere. Eyi ṣe iwadii awọn ipilẹṣẹ awọn aṣa iyẹfun New Zealand wọnyi, idagbasoke, ati pataki ounjẹ, ni pataki ti n ṣe afihan ipa wọn lori ilẹ ekan agbaye. Origins of Sourdough Starter Asa Ni ọdun 2003, ohun-ini pataki kan waye nipasẹ wiwa aṣa iyẹfun ti o da lori alikama lati ọdọ olokiki olokiki ni agbegbe ekan ti o tun pada si Ilu Kanada nigbamii. Asa pataki yii jẹ olokiki fun agbara ati igbẹkẹle rẹ, pese awọn alakikan alakobere pẹlu aaye titẹsi wiwọle si iyẹfun ekan. Iṣakojọpọ aṣa naa, ti o wa lati alikama Ilu Niu silandii, ṣe alabapin si profaili adun iyasọtọ rẹ ati awọn abuda bakteria, ṣiṣe ni irọrun ni irọrun si ọpọlọpọ awọn ipo yan. Ni ọdun kan nigbamii, ni ọdun 2004, aṣa iyẹfun rye kan ni a gba lati ọdọ New Zealander ti akọkọ lati Brooklyn, New York. Ipilẹṣẹ rẹ ni awọn aṣa didin ti Ila-oorun Yuroopu ṣe imudara aṣa rye, eyiti o jẹ afihan nipasẹ adun ti o lagbara diẹ sii ati crumb denser ju ẹlẹgbẹ alikama rẹ lọ. Ifihan ti rye Starter ti fẹ awọn atunyin ti yan iyẹfun iyẹfun ati ki o tẹnumọ idapọ aṣa ti o wa ninu awọn iṣe ṣiṣe ndin ode oni. Ipa ti Afefe ati Geography Awọn ipo agbegbe ati oju-ọjọ ti Ilu Niu silandii ṣe ipa to ṣe pataki ninu idagbasoke ati itankale awọn aṣa ekan wọnyi. Oju-ọjọ otutu ti Ilu New Zealand, ti a ṣe afihan nipasẹ awọn igba otutu kekere ati awọn igba ooru iwọntunwọnsi, n pese agbegbe ti o dara julọ fun idagba awọn iwukara igbẹ ati awọn kokoro arun ti o ni anfani ti o ṣe pataki si bakteria ekan. Awọn ẹru alailẹgbẹ ti alikama ati awọn irugbin rye ti Ilu Niu silandii ṣe alabapin si awọn idiju adun afikun ti o tun pada si ọja ikẹhin. Pẹlupẹlu, oniruuru makirobia ti a rii ni ilolupo ilolupo ni Ilu Niu silandii n ṣe atilẹyin idagbasoke ti resilient ati awọn ibẹrẹ iyipada, gbigba awọn alakara lati ṣaṣeyọri awọn abajade deede paapaa ni awọn ipo yiyan oriṣiriṣi. Iyipada yii ti jẹ ki awọn aṣa iyẹfun New Zealand ni iyasọtọ olokiki laarin magbowo ati awọn alagbẹdẹ alamọdaju ni kariaye. Ipa Agbaye ti Awọn aṣa Sourdough New Zealand Niwọn igba ti iṣafihan wọn sinu agbegbe ti o yan kaakiri agbaye, awọn alakara jakejado awọn kọnputa ti gba awọn aṣa iyẹfun New Zealand. Irọrun ti lilo ati igbẹkẹle wọn ti jẹ ki wọn nifẹ si awọn alakobere alakobere ti o le ni ibanujẹ nipasẹ ireti ti ṣiṣẹda ibẹrẹ wọn lati ibere. Awọn itan-aṣeyọri ti a ṣe akọsilẹ daradara ti awọn alakara ti nlo awọn aṣa wọnyi ti ni idagbasoke ori ti agbegbe ati atilẹyin laarin awọn alara, ti n mu ifẹ isọdọtun ni awọn ilana ṣiṣe akara ibile. Awọn ohun-ini alailẹgbẹ ti aṣa rye ti Ilu Niu silandii ti ṣe alabapin si isọdọtun ti akara rye bi aṣayan ayanfẹ laarin awọn alabara ti o ni oye ilera. Rye ni a mọ fun awọn anfani ijẹẹmu rẹ, pẹlu akoonu okun ti o ga julọ ati itọka glycemic kekere ju alikama lọ. Agbara lati ṣẹda adun, awọn akara rye artisanal nipa lilo aṣa Ilu Niu silandii ti ṣii awọn ọna tuntun fun awọn alakara ti n wa lati ṣe isodipupo awọn ọrẹ wọn ati ṣaajo si awọn yiyan awọn ayanfẹ olumulo.

Örebro, Sweden Limpa rye bread, known as “Limpabröd” in Swedish, has a rich history that dates back to the Middle Ages. It originated in the Swedish province of Småland, where rye was the main grain used. The Lazy Antelope has an exceptional sourdough culture from a charming little bakery in Örebro, Sweden. Örebro, Sweden Burẹdi rye Limpa, ti a mọ ni “Limpabröd” ni Swedish, ni itan-akọọlẹ ọlọrọ ti o pada si Aarin Aarin. O wa ni agbegbe Småland ti Sweden, nibiti rye ti jẹ ọkà akọkọ ti a lo. The Ọlẹ Antelope ni o ni ohun exceptional ekan asa lati kan pele kekere Bekiri ni Örebro, Sweden. Burẹdi Limpa rye, tabi “Limpabröd” ni ede Sweden, ni itan iyalẹnu ti o ṣe afihan mejeeji awọn iṣe ogbin ati awọn aṣa aṣa ti Sweden. ibaṣepọ pada si Aringbungbun ogoro, yi akara ti a staple ni Swedish ìdílé fun sehin. Awọn gbongbo rẹ wa ni agbegbe Småland, nibiti oju-ọjọ agbegbe ati awọn ipo ile ti baamu ni pataki fun ogbin rye. Rye di ọkà ti o ga julọ ni Småland nitori lile rẹ ati agbara lati ṣe rere ni awọn ilẹ olora, ti o jẹ ki o jẹ orisun ti o gbẹkẹle fun awọn agbegbe agbegbe. Ilana ti ṣiṣe Limpa jẹ idapọ alailẹgbẹ ti iyẹfun rye, omi, iyọ, ati nigbagbogbo pẹlu ifọwọkan molasses tabi omi ṣuga oyinbo, fifun ni adun didùn diẹ. Ni afikun, awọn turari bii aniisi tabi awọn irugbin caraway ni a ṣafikun ni igbagbogbo, ti o mu itọwo rẹ pọ si. Ni aṣa, Limpa ti yan ni apẹrẹ yika ati pe o ni ipon, sojurigindin tutu, pipe fun awọn ounjẹ adun. Gẹ́gẹ́ bí apá kan àṣà ìṣẹ̀dálẹ̀ Sweden, búrẹ́dì yìí sábà máa ń jẹ pẹ̀lú àwọn ọ̀rá wàràkàṣì, àwọn ẹran tí a mú sàn, tàbí kí wọ́n fọwọ́ bọ́tà lárọ̀ọ́wọ́tó, tí ó mú kí ó jẹ́ àkópọ̀ àwọn oúnjẹ. Ni akoko pupọ, akara Limpa rye ti tẹsiwaju lati dagbasoke, pẹlu awọn agbegbe oriṣiriṣi ti Sweden ni idagbasoke awọn iyatọ wọn, ṣugbọn pataki rẹ wa lagbara. Nigbagbogbo o ni nkan ṣe pẹlu awọn ayẹyẹ isinmi ati awọn iṣẹlẹ pataki, ti n tẹnuba ipa rẹ kii ṣe orisun orisun ounje nikan ṣugbọn tun bi aami ti ohun-ini Swedish. Loni, ọpọlọpọ awọn bakeries ni Sweden ni igberaga ni ṣiṣe akara ibile yii, ti o jẹ ki ohun-ini rẹ wa laaye fun awọn iran tuntun lati mọriri.

Each time you stretch and fold, you go around the bowl and stretch the dough/fold it over at least 4 times. Think of it as covering four corners. To do this process, grab the edge of the dough and firmly pull up as far as you can without the dough breaking, then fold it over. Turn the bowl a quarter turn and repeat. Once you’ve gone around the bowl, you’ve completed 1 set of stretch and folds. Be sure to cover it back up with a kitchen towel in between sets. Stretch and Fold Method Sometimes if I feed my starter early in the morning or I don’t feel like using my stand mixer for whatever reason, I will use the stretch and fold method. Stretching and folding is just what it sounds like. You take your dough and pull it up and out. Then, you fold it over onto itself. Spacing out your stretch and folds and letting the dough rest develops the gluten, making a dough that’s softer and easier to handle. When I use the stretch and fold method, I usually mix my ingredients by hand in a large bowl. Once the ingredients are pulled together into a dough, I cover it with a clean, damp tea towel and let it sit for 20-30 minutes. Then, I begin my series of stretch and folds. How to Stretch and Fold Each time you stretch and fold, you go around the bowl and stretch the dough/fold it over at least 4 times. Think of it as covering four corners. To do this process, grab the edge of the dough and firmly pull up as far as you can without the dough breaking, then fold it over. Turn the bowl a quarter turn and repeat. Once you’ve gone around the bowl, you’ve completed 1 set of stretch and folds. Be sure to cover it back up with a kitchen towel in between sets. Do 4 or 6 sets of stretch and folds with 30 minutes intervals. Also, you do not want to be handling the dough late in the bulk fermentation process. It is best to leave it untouched for the last 2 hours (minimum) of bulk fermentation. Sample Timeline: Day 1: 2PM: Feed starter 8PM: Make dough in stand mixer (starter is active at this time) Overnight: 9PM-9AM: Cover and bulk ferment (let the dough rise) on counter. Day 2: 9AM: Divide and shape loaves to put in floured baskets/bowls in the refrigerator. 5PM: Bread is ready to bake for supper, or you can keep it in the fridge longer for whenever you need it (up to 3-4 days) Sample Timeline 2: Day 1: 8:30AM: Feed starter 1:30ish PM: Mix dough 2PM: Stretch and fold round 1 2:15PM: Stretch and fold round 2 2:30PM: Stretch and fold round 3 3PM: Stretch and fold round 4 3:30PM: Stretch and fold round 5 4PM: Stretch and fold round 6 4-10PM: Bulk ferment 10PM: Divide and shape, place in floured baskets/bowls and leave in fridge overnight or up to 4 days Day 2, 3, 4: Bake when you’re ready! Starting earlier gets the entire mixing, rising, and shaping process out of the way in 1 day. Shaping Dough After the dough has bulk fermented, use a bench scraper to turn it out onto a lightly floured work surface. Divide the dough into 2 equal parts. Take one corner of the dough at a time and fold it into itself. After doing this on four equal sides, turn the dough over so the folds are on the bottom. Roll it around with your hands using a clockwise motion, tucking more of it under as needed. Once it’s shaped, place it face down in a floured proofing basket or bowl. Common Questions: Sourdough Bread Recipes *What is the best flour for sourdough bread? Unbleached all-purpose flour is preferred for maintaining a sourdough starter, although other kinds will certainly work. *When it comes to flour for the dough, a blend of all purpose and bread flour works best. But you can substitute for either one. *How can you reheat sourdough bread? To reheat a loaf that’s already been baked, wrap it in foil and place in a 350° oven for 20 minutes. *Can you freeze sourdough bread? Yes. You can freeze a whole loaf, or you can pre-slice it, wrap it tightly, and freeze. Frozen slices work great for making quick toast. For a whole loaf, the best way to heat it after freezing is to let the loaf thaw on the counter, spritz it all over with water, and place in a very hot oven (around 450°) for 5-10 minutes. Final Tips for Mixing, Rising, Shaping, and Baking Here are a few more random tips that may help you in creating your first sourdough bread loaf! Sourdough is a more sticky, wet dough than typical bread dough. If your dough is not coming together at all (especially in the stand mixer) then add 1/4 cup of flour at a time until it does. Just know that usually, the dough will come together more during the bulk fermentation. Bread flour can be substituted either fully or partially for all- purpose- flour. Bread flour gives the loaf a chewier texture. If you are using mostly whole wheat flour as opposed to just white flour, you may want to decrease the water in the recipe by 1/3-1/2 cup. Keeping the dough in the refrigerator for a long time will help with developing that classic sourdough flavor. I prefer the flavor of loaves that have sat in the refrigerator for 2 or 3 days. Dust the top of your loaf with wheat flour, rice flour, or cornmeal before scoring for a design that pops. Also, don’t expect the scoring pattern to look that pretty if you don’t give the loaf time in the refrigerator first. Play around with the baking times of the lid being off and on to get the level of darkness that you’re looking for. Don’t slice the bread any sooner than 1 hour, or you may end up with a doughy loaf. The middle of the bread will continue to cook as it sits on the counter.

Maintaining a sourdough starter involves managing an ecosystem of microscopic yeast and bacteria. The key to ensuring a healthy sourdough starter is controlling the factors which influence microbial survival and growth. Mimu imuduro ibẹrẹ iyẹfun kan jẹ ṣiṣakoso ilolupo ilolupo ti iwukara airi ati kokoro arun. Bọtini lati ṣe idaniloju ibẹrẹ ekan ekan ni ilera ni ṣiṣakoso awọn nkan ti o ni ipa iwalaaye microbial ati idagbasoke. MAA ṢE JE RAW STARTER-gbogbo awọn olubere wa ni ni aaye kan ti alikama ti o wa ni aaye kan ti o si ga ni giluteni-Maṣe jẹ ti o ba ni alikama ati/tabi awọn aleji Gluten Ofin AlAIgBA ISE YI LE NI ITUMO NI AGBADA LATI AWON ISE EGBE KEKTA MIRAN, BI ITUMO GOOGLE. Antelope Ọlẹ sọ gbogbo awọn ATILẸYIN ỌJA ti o jọmọ awọn Itumọ, KIAKIA TABI TITUN, PẸLU KANKAN ATILẸYIN ỌJA TI ITOJU, IṢẸRẸ, ATI KANKAN ATILẸYIN ỌJA TI ỌLỌWỌ, AGBẸRẸ FUN IṢẸ ATI APAKAN. Lo awọn ilana mimu ounje to ni aabo. Bẹrẹ pẹlu awọn ohun elo ibi idana mimọ ati awọn aaye, ati lo awọn eroja didara. Fọ ọwọ ṣaaju mimu awọn eroja ati ẹrọ mu, ati ni eyikeyi akoko mimọ ti bajẹ. Idinwo awọn contaminants ti afẹfẹ nipa titọju olubẹrẹ ni alaimuṣinṣin. Iyẹfun jẹ ọja-ogbin aise. Iyẹfun funrararẹ kii ṣe ounjẹ ti o ṣetan lati jẹ ati pe o yẹ ki o jinna nigbagbogbo ṣaaju ki o to jẹ. Iyẹfun le di alaimọ ni aaye eyikeyi pẹlu ẹwọn ounjẹ, paapaa ni ile nigbati o ba mu. Maṣe ṣe itọwo abẹrẹ iyẹfun aise ṣaaju ki o to yan. Lọ́pọ̀ ìgbà, ìrísí bubbly, òórùn dídùn, ìparapọ̀ bátter, ìmúgbòòrò, àti àwọn àkọsílẹ̀ ìmúrasílẹ̀ yẹ kí a lò láti pinnu ìgbà tí ìbẹrẹ rẹ ti ṣe tán. Ilana bakteria yoo acidify ibẹrẹ, eyiti o ṣe iranlọwọ lati yago fun idagbasoke pathogen. Igbesẹ yan yoo pa eyikeyi kokoro arun ti o wa. Iwukara igbẹ jẹ nipa ti ara lori iyẹfun ati ni afẹfẹ. Iwukara ko nilo lati gba imomose lati inu afẹfẹ, tabi iwukara iṣowo nilo lati ṣafikun nigbati o ba n ṣe ibẹrẹ ekan. Awọn iwukara igbẹ wọnyi ko ṣiṣẹ, ṣugbọn labẹ awọn ipo to dara yoo mu ṣiṣẹ ni iwaju omi. Ibẹrẹ ti a ti doti yẹ ki o sọnù. Ibẹrẹ iyẹfun ti o fihan eyikeyi ami mimu (awọ ati/tabi iruju) ko yẹ ki o lo, ati pe apoti yẹ ki o wa ni mimọ daradara ati ki o fi omi ṣan ṣaaju ki o to bẹrẹ. Ibẹrẹ Sourdough le ṣe agbekalẹ ipele omi ti o n run ọti, ati pe eyi dara. Omi naa jẹ ọja nipasẹ-ọja ti iwukara fermenting ati pe o le wa ni dànù tabi rú sinu. Ibẹrẹ iyẹfun ti o wa ninu firiji ti a ko jẹun ni deede le dagbasoke awọn clumps funfun lori dada ti ipele omi ti o jẹ iwukara ailewu, sugbon ko m. Ṣe atẹle awọn nkan ti o ni ipa lori idagbasoke microorganism: Akoko: Ṣiṣẹda ibẹrẹ tabi rehydrating ibẹrẹ ti o gbẹ yoo gba ọpọlọpọ awọn ọjọ ti ifunni deede. Yoo ti nkuta yoo dide, yoo si dagbasoke oorun ekan ti o wuyi nigbati o ba ṣetan lati lo. Iwọn otutu: Awọn microorganisms fermenting jẹ ṣiṣeeṣe diẹ sii ni awọn iwọn otutu ti o ni itunu fun ọ, iwọn otutu yara ti o gbona (ni ayika 70°F). Bakteria yoo fa fifalẹ ni awọn iwọn otutu otutu, yoo waye ni iyara pupọ tabi paapaa da duro nigbati o gbona pupọ fun itunu tirẹ. Ọrinrin: Omi ni idapo pẹlu iyẹfun yoo pese agbegbe ti o nilo lati gbin iwukara igbẹ ati kokoro arun. Jeki ibẹrẹ ti o ni irọrun bo lati ṣe irẹwẹsi idagbasoke m. Acidity: Awọn kokoro arun lactic acid anfani (LAB) yoo ṣe agbejade lactic acid, eyiti yoo mu ki acidity pọ si, sisọ pH kuro lailewu ni isalẹ 4.6. Yiyara acidification ti ibẹrẹ ekan yoo ṣe iranlọwọ idinwo idagba ti microorganism ipalara, pẹlu mimu. Awọn ounjẹ: Awọn aaye arin ifunni ni aaye nigbagbogbo jẹ pataki. Yiyọ diẹ ninu awọn ibẹrẹ pẹlu afikun kọọkan titun ti iyẹfun ati omi ṣe iranlọwọ pẹlu iraye si ounjẹ fun idagbasoke microbial ti o dara julọ. Iru iyẹfun yoo tun ni ipa lori idagbasoke microbial ati ọja ikẹhin. Atẹgun: Awọn ibẹrẹ iyẹfun iyẹfun didin yoo gbe erogba oloro jade. Ibẹrẹ yẹ ki o wa ni bora lati le tu gaasi kuro lailewu, ṣugbọn aṣa ko nilo atẹgun.

Sourdough bread, although not native to Ireland, has a fascinating history that highlights the pivotal role of Irish monks in preserving and promoting this ancient form of bread-making throughout Europe. These monks were instrumental in maintaining the techniques and starter cultures necessary for sourdough, ensuring that the bread remained a culinary staple. Ireland Ireland Ireland Ireland Sourdough ni Ireland Burẹdi sourdough, botilẹjẹpe kii ṣe abinibi si Ilu Ireland, ni itan iyalẹnu kan ti o ṣe afihan ipa pataki ti awọn arabirin Irish ni titọju ati igbega ọna ṣiṣe akara atijọ yii jakejado Yuroopu. Awọn arabara wọnyi jẹ ohun elo ni mimu awọn ilana ati awọn aṣa alabẹrẹ ṣe pataki fun iyẹfun ekan, ni idaniloju pe akara naa wa ni ipilẹ ounjẹ ounjẹ. Bi ekan ekan ti gba gbaye-gbale, o di hun sinu aṣọ ti onjewiwa Irish, ti o yori si idagbasoke ti ọpọlọpọ awọn iyatọ agbegbe. Awọn aṣamubadọgba wọnyi ṣe afihan awọn eroja alailẹgbẹ ati awọn ọna ṣiṣe ti o ni ipa nipasẹ ilẹ-aye Ireland ati awọn iṣe iṣẹ-ogbin, ti n ṣe afihan ọlọrọ ati ohun-ini onjẹ onjẹ ti orilẹ-ede ti o tẹsiwaju lati ṣe rere loni. As the popularity of sourdough spread, it became deeply intertwined with Irish cuisine, leading to the emergence of various regional variations tailored to local tastes and available ingredients. For instance, some regions incorporated locally grown grains, while others adapted techniques that reflected the distinct climate and environmental conditions of their area. This adaptability in sourdough baking highlights the intricate relationship between food, geography, and agricultural practices in Ireland. These adaptations not only demonstrate the ingenuity of Irish bakers but also celebrate the country's rich and diverse culinary heritage. Today, sourdough continues to thrive in Ireland, with artisanal bakeries and home bakers alike experimenting with flavors and techniques, ensuring that this historic bread remains a beloved staple on tables across the nation. Irish Sourdough onisuga Akara Ohunelo Ohunelo Ohunelo Ohunelo