[Sca-cooks] Sourdough bread

[Euriol of Lothian]

I got this interesting book, I think last year, called "Molecular
Gastronomy" by Hervé This (a chemist and the first person to hold a
doctorate in molecular gastronomy according to his bio). In the section on
"Yeast and Bread" he notes "A third method consists of cultivating
beforehand a natural microflora composed of yeast and lactic bacteria. The
starter thereby obtained - sourdough - is then used to initiate the process
of fermentation in bread dough." So I guess the patience in the cultivation
of the "microflora" is well worth the effort. The discussion in the book
goes on to describe the various levels of acids (acetic & lactic) found in
different types of bread.

Although this book isn't about food history, it does some have some
historical notes mentioned in it. I really enjoy knowing more about the
"modern science" behind food stuffs and why things work the way they do.
Before I helped with a feast for the first time, oh so many years ago, I
couldn't make a pie crust to save my life. When I was told about the
chemistry of the flour, fat & water... it gave me an understanding of why I
just couldn't put in everything at once and have it work and the cookbooks I
had access to at home didn't explain why you did what you did. I have made
many a pie crusts successfully since then. So when I saw this book, I knew
it was something I wanted to add for my own education.

If anyone is interested the ISBN is 0-231-13312-X, it is published by the
Columbia University Press.

Euriol

-----Original Message-----
From: sca-cooks-bounces at lists.ansteorra.org
[mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of David Friedman
Sent: Sunday, December 21, 2008 4:52 PM
To: Cooks within the SCA
Subject: [Sca-cooks] Sourdough bread

I recently got the big cookbook put out by the King Arthur Flour 
company, in part because Marion of Edwinstowe strongly recommends 
their flour. It has a fairly detailed discussion of sourdough bread, 
using only sourdough and no other yeast. I've done the white flour 
version and the whole wheat version and liked both.

One major element to their approach is that you spend several days 
getting your sourdough starter sufficiently lively. If you normally 
keep it in the refrigerator, as I do, that means combining 1/2 c 
starter, 1 c flour, 1 c water, leaving it at room temperature for a 
day, repeating and leaving it for 12 hours, repeating and leaving it 
for 12 hours, repeating and leaving it for 6 hours, then using that 
(I think that's the full sequence--the book is downstairs). It's a 
little trouble, but not much, and it works.

When we did Platina's  bread using sourdough, years ago, rising too 
forever. With this approach, it's not that different from what I 
would expect with commercial yeast.
-- 
David/Cariadoc
www.daviddfriedman.com
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