#Whole Wheat Wild Yeast Starter

[avastrasposts]

Sourdough - A Baker's Dozen TedTalk

I’ve mentioned sourdough a few times in A Baker’s Dozen but I never dedicated a chapter to it even though it’s probably my personal favourite to bake. So to make up for that, I’m indulging in making a whole post about my other obsession, sourdough bread!

I love baking with sourdough because the process behind it is like magic to me. Flour, water and salt, three ingredients, and you can get the most delicious bread. The magic, unseen, ingredient is of course those wild yeast bacteria that live around us. 

My mum was always the one who baked sweet things around the house when I was a kid, my dad made the bread. When he first got into it he produced bricks. You legit could’ve used some of his loaves as a foundation for a house. And I’ve produced my fair share of bricks in my baking career too… But he got better and for most of my life I had the luxury of having fresh, homemade bread for breakfast. That’s where my need to make my own bread came from and once I got past the novelty of being “allowed” to buy bread from the store after moving out of my parent’s house, I got into making my own bread pretty fast.  

I started baking with sourdough about ten years ago when I stumbled on a blog about it. My first loaves were flat as pancakes and it took A WHILE before I graduated from baking in bread tins to managing to make loaves that actually held their shape. Sourdough dough does not behave like regular yeasted dough… But when I did manage to make my first proper levain, you know one of those beautiful golden loaves with nice holes and crunchy crust? I ate the whole loaf in one day. I couldn’t stop. Just butter, some sea salt and that was my food for the whole day. I’d never tasted bread so good. It’s tangy and flavourful in a way that yeasted bread just can’t imitate. 

I’m no expert but here is how I make and manage my starter and my bread. Important to remember is that flour, water and climate, especially the humidity, has a HUGE effect on the dough and the bread. No recipe will have the same results and to a certain extent, it’s a process of trial and error and learning how to bake in YOUR kitchen. 

In order to make sourdough, you need a starter and it’s surprisingly easy to make and maintain. I have a tiny starter, only about half a cup in size. The starter is your “yeast”, a small colony of yeast bacteria that you feed and culture so that you have enough for whatever you want to bake. 

The starter takes about 5-7 days to make and once you have it, you can keep it in the fridge and just feed it before you want to bake. 

So to make it you need: 

Organic whole wheat flour, stone milled if you can find it. 

Organic will contain more yeast spores and make the process easier. Don’t use old flour, check the expiration date of the flour you have at home. Flour can actually go rancid and wreck your bread. 

Water

I use tap water but if you live somewhere with chlorinated water, use bottled water. The chlorination will kill all bacteria, the good and the bad. 

A clean jar with a lid. 

It doesn’t have to be a clear glass jar but it’s pretty handy because it makes it easy to see what’s going on. 

Ok, now that we’ve got everything, let’s start. 

Day 1 - Evening

1 tablespoon flour

2 tablespoons tepid water (roughly body temp, maybe a bit cooler)

The amount of water you need to add can vary depending on how your flour has been milled. The mixture should be like gruel, not porridge. If two tablespoons isn’t enough, add a little bit more water until you have a fairly loose and liquid slurry. 

Mix together in the jar, put the lid on top but don’t screw the lid on. Leave for 48 hours in a warm place. Inside the oven (turned off) is a pretty good place. 

You can check on your jar after 24 hours. It’s pretty liquid and should smell warm and a bit sweet, almost like honey. If you see any brighter colours in it, red, yellow, orange, I’m sorry, but you have to toss it. That’s mold and that’s not what we want. So throw it out, start again (this is one benefit of this method, all you lost was a tablespoon of flour). 

Day 3 - Evening 

Ok, so if your flour/water mix is looking good, a bit liquidy, maybe it’s separated a bit, maybe a bit bubbly and frothy, we’re all good for the next step. 

Add 1 tablespoon of flour and mix in. Leave it overnight. 

Day 4 - Morning 

If the starter is on the right track now, you should begin to see small bubbles on the side of it, inside the glass jar. It should smell sour and yeasty, “bready”. 

Add 2 tablespoons of flour and two tablespoons of water and mix it in. Leave until evening. 

And that’s it! By evening you might/should see that there’s activity in the jar, bigger bubbles forming, the starter will rise up in the jar and expand, just like a dough. If it doesn’t, feed it 1 tablespoon of water and flour again and leave it overnight. Like I said at the beginning, lots of different factors are at play here so despite the fact that it’s all chemistry, it’s not an exact science (well it is, but since we can’t measure all the factors in each individual kitchen, we need to depend on a bit of trial and error). 

So now you have a starter and can start playing around with making bread. I won’t go into that because there are so many good instructional videos online. I can really recommend Claire Saffitz’s video, I’ll link it below. 

Obviously this starter is very small. Many recipes I’ve seen online call for much bigger starters and then discard half of it when they feed it but that always seems very wasteful to me. So what I do with my tiny little starter is just keep it in the fridge in its jar. When I plan on baking I take about 30 grams of starter and put it in a bowl and mix with 100g water and 100g strong bread flour. That is then the base for my bread the next day. To that mix I add whatever flour I’m baking with. The starter gets fed another tablespoon of flour and water and stays on my countertop overnight. That replenishes the starter and gives me enough for the next time I want to bake. In all, I usually have about 150-200 ml of starter in the fridge at any time. 

If I’m not baking, the starter stays in the fridge. I’ve had it there for a month without feeding (I was away travelling) and when I got home, I just fed it like above and left it out overnight. I had to feed it a couple of times before it got back to full strength. But the yeast bacteria don’t seem to die very easily, they just go dormant and are easily revived with flour and water. 

Fun fact, the actual science behind the yeast bacteria is that they eat the carbs in the flour and then convert that into energy and emit the gas carbon dioxide. The gluten strands in the dough traps that gas and makes the dough rise. So essentially, farts make the dough rise, tiny bacteria farts. I love science :D 

What else did I want to say about sourdough? Oh yeah, TIME! Time will make your bread taste better! And this goes for regular yeasted bread too.  By letting the dough cold proof in the fridge the yeast activity is slowed down but at the same time, flavour develops. With sourdough, you get a tangier, more sour bread. I usually keep my loaves in the fridge for 24 hours before baking them, same for my pizza dough. 

So thanks for coming to my TedTalk about sourdough! It’s amazing and frustrating and a real pain sometimes but when you get it right and you get to cut into that perfect loaf that YOU MADE and it tastes better than anything you’ve had, that’s real magic. 

[quahogchowda-blog]

Experiment number 550,000 million is completed... 🤣🤣🤣 With most of the rise/proof "wait time" being while I was sleeping... 💤😴 What am I trying to prove? That baking sourdough bread is NOT an EXACT science. It is not that difficult and should not require all these "rules" that people want to make about baking SOURDOUGH... I have pretty much broken every single rule there is... And done exactly what works for me... in the time frame that works for me... I don't use a scale to measure my ingredients for my bread dough... I don't use a scale to weigh the measurements of ingredients that are going to go into my starter... I don't use heating pads or other contraptions or keep my house at a higher temperature so my sourdough starter or dough can stay warm or cold... I do not use filtered water. I use water straight from the tap despite the caution that it might kill the wild yeast. I don't worry about all this exactness with bulk ferment time... cold ferment time yadda yadda yadda...

Newest experiment... Can I make a decent sourdough loaf with minimal Hands-On time... With most of the wait time being while I'm sleeping... And how will it turn out if I use the "cold baked" method... Avoiding the excessive preheat times which to me is an absolute waste of our natural resources....

Came home from work yesterday and at 3:00 p.m. fed my cold straight from the fridge starter. I didn't think I was going to have enough starter for the two loaves I plan on baking today... so I added one full cup of flour and a half a cup of warm water.... (Normally I only do a half a cup of flour and a quarter cup of water but I gave it extra because I need extra starter today...)

By 8:00 p.m. the starter had at least doubled...

To a large Rubbermaid container I added:

1 full cup starter

3.5 cups white flour

1.5 cups wheat flour

1.5 cups water

Mix quickly just to get all the flour mostly incorporated... And Let shaggy dough sit with lid on for 30 minutes. After the 30 minute wait... I added another 1/4 cup water and 2 teaspoons salt... And immediately began stretch and folds every 30 minutes at 8:30 p.m. At 10:30 p.m. I moved the dough to a glass pyrex bowl with a lid. I was going to stop my stretch and folds there but thought better of it and 30 minutes later I did one more stretch and fold.

I left the bowl on the dining room table from 11 P.M. until I woke up at 5:00 a.m.

At 5 A.M. I gently plopped the dough onto the floured counter... And gently floured and formed my dough round to get a little more tension but also trying not to deflate the dough very much...

Placed that onto a piece of parchment paper... Scored the top with one slice down the center and plopped the whole thing into my cold cast iron Dutch oven. I did not have high hopes of this rising as well as it did that's why I only did one score down the center. I wish I had taken a picture but it was definitely much smaller than any of my other ready to bake forms.

As suggested I baked using the "cold bake" method for the first time.

Put oven on 450°. And placed the cold Dutch oven into the cold... But now preheating oven... immediately.

Baked at 450° for 50 minutes.

Removed the lid... And I was surprised to see that it definitely got a good oven spring... Continued baking with lid off for another 10 minutes.

Took temperature of the loaf it was 195°.

Took the loaf out of the Dutch oven and placed directly onto my pizza stone that was already in the oven.

Baked for another 10 minutes until bread reached a temperature of 205 and was more golden brown in color.

I don't know what the inside looks like but I'm not really concerned about that. It looks and smells terrific.

And it was EASY PEASY! Barely any hands on time at all... No fuss... No stress...

Experiment was a success! Total time... From starter initial feed at 3 p.m. to completed bake @ 6:40 a.m. = 16 hours... Hands on time equals approx a measly 20 minutes... 🤣

Note: Image of the starter is actually AFTER a 2nd feeding at 8 P.M. (I forgot to move the time band)... I added another full cup of flour to my remaining starter and another half a cup of water... It more than doubled by the time I got up this morning.

[molsons112000]

Cooking grains like pizza dough or bread 🍞...

What temperature should grains be cooked to internally?

135°F

135°F (57°C) no minimum time. ◦ Food from plants including fruit, vegetables, grains, and legumes (beans and refried beans) that will be hot held for service.

https://www.michiganfoodsafety.com

Internal Cooking Temperatures for Food Safety

The Gourmandise School

https://thegourmandiseschool.com

Cooking Grains

Why do cooking times vary? Pre soaking will reduce the amount of time you'll need to cook your grains, but different grains may cook at

ttps://fcs-hes.ca.uky.edu

Cooking Requirements for Specific Types of Foods

The minimum internal temperature is different for each type of food. Once the minimum internal temperature is reached, you need to keep the fo

https://www.google.com/search?client=ms-android-comcast-us-rvc3&sca_esv=512b414220c41cc4&sca_upv=1&q=The+different+temperatures+different+forms+of+grain+should+be+cooked+at&source=lnms&fbs=AEQNm0DmfTgc7tU04ONiC4SZ2zg3EbKU0Gsmd2rgkfbVEgtmohrs70-DLxvepMcZE04DM3v22lAYxh_W-RW7RKV7rOZapuU_MH94sAJO8UgT3tHPY8jXPkml8djnCa3Q_7VoqV4B50lGPA12ZrOIaJCg1A3N1FdjNw3LXhkUhLDhO-u_OpaLZ04VL9nI2QeSWoW21Y6FVZH2xi-x0kiHlHzu9uJZHoReZJHmoZX-iaBQ3PD25nbpLi4&sa=X&ved=2ahUKEwjVwral4pmIAxXCrYkEHbHBLWwQ0pQJegQIFRAB&biw=345&bih=706&dpr=2.63

The Bread Maiden

February 7, 2016 · https://thebreadmaiden.com

The Science Behind… baking with whole grains

You let the flour absorb the water and the whole grains soften a bit before starting the hard work of fermentation and leavening

Different types of grains interact with yeast in different ways, which can affect the outcome of baking, brewing, and other processes:

Whole grains

The enzymes in whole grains, like whole wheat flour, can increase the activity of wild yeast and bacteria during fermentation. These enzymes can break down gluten bonds, which softens the dough and improves the flavor of the amino acids.

Emmer

Yeast fermentation can increase the levels of sugars and glycerol in emmer, as well as hydroxybenzoic, syringic, vanillic, p-coumaric, and sinapic acids.

Red-grained common wheat

Yeast fermentation can increase the levels of vanillic acid in red-grained common wheat.

Blue-grained common wheat

Yeast fermentation can increase the levels of sinapic acid in blue-grained common wheat.

Beer

The type of grain used in home brewing can determine the type of recipe used. For example, extract brewing uses malt extract instead of grains, while all-grain brewing uses only grains.

yoursourdoughstart.com |

Enzymes, Wild Yeast, and Bacteria in Whole Wheat Flour

Mar 9, 2021 — It was there I found out how the higher number of enzymes in whole grain flour trigger more activity in the fermentation of sourdough bread. Specific...

https://www.google.com/search?ie=UTF-8&client=ms-android-comcast-us-rvc3&source=android-browser&q=how+different+types+of+grains+interact+with+yeast

Here are the best types of yeast for different types of brain and this means if you're making beer or any type of product combining the right to matters!

Home Distiller

September 28, 2011 · https://homedistiller.org

Best Yeast for Grains

It is strongly recommended Bakers yeast, distillers yeas and EC-1118. My own conclusion is The best two are Barkers yeast and EC-1118

When choosing yeast for different grains, consider the desired flavor profile and fermentation time:

For most breads (all-purpose grains):

"Active dry yeast" is a good general choice, especially for longer fermentation times or artisan breads, while "instant yeast" is faster and can be added directly to dry ingredients, ideal for quick rises;

For sourdough breads:

Use a "wild yeast starter" which develops complex flavors through a longer fermentation process with a mix of bacteria and yeast;

For high-sugar breads (like sweet rolls):

"High-gluten yeast" or a "bread machine yeast" can handle the sugar content and provide good rise;

For darker breads (rye, pumpernickel):

"Dark rye yeast" is specifically designed to work well with these grains and contributes to their characteristic flavor;

For lighter breads (white flour):

A standard "active dry yeast" or "instant yeast" works well;

For Belgian-style beers:

Use a "Belgian yeast strain" which produces specific ester flavors and aromas;

For wheat beers:

Choose a "wheat beer yeast" that can ferment the higher proportion of wheat sugars;

Key points to remember:

Yeast type matters:

Different types of yeast have varying fermentation speeds and flavor profiles, so choose based on your desired outcome.

Grain type influences yeast selection:

Certain grains might require specific yeast strains to achieve the best flavor.

Consider the fermentation time:

If you want a quicker rise, opt for instant yeast; for longer fermentation, choose active dry yeast or a wild yeast starter.

YouTube

Which Grain is Right for My Recipe? | Know Which Grain Goes ...

Dec 29, 2023 — and my soft white. that's my base and I recommend every

https://www.google.com/search?ie=UTF-8&client=ms-android-comcast-us-rvc3&source=android-browser&q=Which+are+the+best+types+of+yeast+to+use+with+certain+grains

So trying to create the best!!!!!

[doughadear]

The Rise of Sourdough Bread in Singapore

Sourdough bread, unlike its commercially produced counterparts, is leavened through natural fermentation. It requires only three essential ingredients: flour, water, and salt. What sets sourdough apart is its reliance on a wild yeast and lactic acid bacteria culture, commonly known as a "starter." The process involves a lengthy fermentation period that can span anywhere from 12 to 48 hours, resulting in a distinct tangy flavor and airy texture.

One of the driving forces behind the sourdough trend in Singapore is a growing awareness of the health benefits associated with this artisanal bread. Sourdough bread is renowned for being more digestible than conventionally leavened bread. The long fermentation process breaks down gluten, making it easier for many people with gluten sensitivities to enjoy bread without discomfort. Additionally, the presence of natural probiotics in sourdough bread contributes to a healthier gut microbiome, which has a positive impact on overall health.

Singaporean bakeries and home bakers have embraced sourdough as a healthier alternative. Many establishments now offer a variety of sourdough bread options, including whole wheat, multigrain, and even gluten-free varieties, to cater to a wide range of dietary preferences.

Another reason for the popularity of sourdough bread in Singapore is its distinctive taste and texture. The extended fermentation process results in a complex flavor profile, characterized by a delightful tanginess. The crust is crisp, and the crumb is soft and chewy, making each bite a delightful experience for the palate. Sourdough bread can be enjoyed on its own, with a spread of butter or jam, or as a complement to various dishes.

In addition to its unique taste and health benefits, sourdough bread has captured the imagination of artisanal bakers and home enthusiasts. The process of making sourdough is a labor of love that requires skill, patience, and dedication. Each baker's starter culture is unique, leading to bread with distinct characteristics. This individuality is celebrated in the local sourdough community, with bakers sharing their experiences and experiments in pursuit of the perfect loaf.

Many artisanal bakeries in Singapore have adopted the sourdough tradition and now offer a diverse range of sourdough bread options. These bakeries take pride in using locally sourced and organic ingredients whenever possible. Some even experiment with unique flavor combinations, Sourdough Bread Singapore such as adding herbs, seeds, or dried fruits to their sourdough loaves.

The sourdough trend has not only expanded the bread options available but has also created a sense of community among bread enthusiasts. Home bakers often come together to share tips, recipes, and sourdough starter cultures. The process of nurturing a starter culture is akin to caring for a pet, and the sense of achievement and satisfaction that comes from baking a perfect loaf is a shared joy among enthusiasts.

[culinaryhannah]

Preferments, Natural Starters & Enriched Yeast Breads

INTRODUCTION

This week, I will be learning…

Method: Sponge method, natural starter, Enriched dough

Menu: Light Rye, Italian Country Sour Dough, Challah, Brioche MAKE Puff Pastry for next week (detrempe & 2 folds)

Vocabulary: sponge, poolish, biga

Anecdotal Knowledge

I make a lot of sourdough at home. I have had my sourdough for four years. Mine has been used to make a lot of other people’s pets. I am familiar with a lot of the science of natural starters.

Learning Objectives

My learning objectives are to describe, prepare and use preferments and natural starters, mix yeast doughs using the old dough, sponge dough and poolish methods, describe how the use of preferments and natural starters impacts the techniques bakers employ, identify the qualities of well-crafted breads made with preferments and natural starters, mix and handle enriched yeast doughs, prepare brioche, challah, doughnuts and a variety of enriched yeast dough products, and prepare a variety of specialty breakfast pastries made from sweet dough.

RESEARCH

Method of Cooking

Sponge Method: The sponge method of mixing yeast dough has two stages. During the first stage, the yeast, the liquid and approximately half the flour are combined to make a thick batter, which is the sponge preferment. The sponge is allowed to rise until bubbly and doubled in size. During the second stage, the remaining ingredients are added. The dough is then kneaded and allowed to rise again.

“Fermentation time is briefer when using a sponge. The first-stage sponge is usually prepared specifically for the formula being made and is not reserved for later use.”(1)

Biga Method: Biga is the Italian term for a type of preferment that is made with 30-50 percent water by weight. Unlike a sponge or poolish, a biga is a relatively dry mixture. “Biga and bread dough made with it require a long fermentation; extra time is required for the yeast to become active because of the lack of moisture in the relatively dry dough. But like other breads made from preferments, breads made with a biga are flavorful, with an extended shelf life.” Biga is used in breads that have an open crumb structure, such as ciabatta and focaccia. Biga may also be used in enriched bread doughs such as panettone. The amount of biga used in the final dough varies from 35-75% of the flour by weight.

Lecture Notes: old dough method is for flavor and aroma, not really for leavening. Natural starter is open air starter. Different from other yeasts. Anna Claire. Natural starters. 50/50 high protein and whole wheat. take out 5/6 of the dough. 50/50 water flour mix. where does the extra go? discard. Leaven stays room temp. 12 hours of room temp. really warm has to go in the fridge. cold has to start earlier. bubby. just fallen. Natural starter flavors. Candida Milleri is a type of wild yeast, not all starters will have this yeast. acetic acid. Lactobacillus prefers cold, cold slows yeast but not lactobacillus. lactic acid. creates a mild yogurt like flavor. Piedmont yeast indiginous from a wine bottle. think of itnlike a puzzle, pieces can be rearranged as long as they are all there. Let your hands get sticky because sourdough is wet.

Below is some babka.

Origin and History

“Ciabatta in Italian means “Slipper” due to the shape of the bread resembling one. Ciabatta is a white bread that stems from a baker in Rovigo, Veneto, Italy. The Ciabatta was invented in 1982 due to an overwhelming affinity towards french baguettes, which had taken Europe by storm. The main difference between these two loaves of bread comes down to the hydration levels. Ciabatta is baked with a much higher hydration level, making the holes within the dough much bigger than a baguette. Ciabatta is also baked with a much stronger flour, which has a more delicate and sweet taste. Baguettes also tend to be baked more golden brown.(2)”

Dish Method Variations

There are different flours that can be used including rye bran, whole wheat, and multigrain. Other variations change the flavor of the dough, often using blueberry, salt, onion, garlic, egg, cinnamon, raisin, chocolate chip, cheese. Some people have found a way to make gluten free bread for those with celiac disease. People who are gluten intolerant can sometimes have sourdough bread and not be affected, however those with celiac disease must have bread made without wheat flour. Some bakers use xanthan gum in their gluten free bread recipes.

Sources

1)Labensky. On Baking, Fourth Edition 2)https://briccosalumeria.com/2021/01/04/the-creation-of-ciabatta-bread/

RECIPES

(click for better image quality)

Plan of Work ( I added it L8!)

REFLECTION

Results

Method:

Light Rye: The sponge method worked. The rye rose consistently and strongly with less proofing than it would have needed if there had been no preferment. The rye was also flavorful and delicious. Probably the best rye I have had since it was fresh and I was really tasting it.

Italian Country Sour Dough: I got to use my own starter for this method which was awesome. I have had my girl for at least four years and she has been shared to a lot of friends and family. I am proud of how she performed in the lab setting, and with the new recipe.

Challah: Here is the setup for the braiding technique. I did not get a video which would have been nice.

Taste: The breads all contained salt, however the challah and rye also had sugar added. The sourdough did not have sugar added, however, the sweetness of the bread flour balanced the salt.

Flavor: The rye bread had a very pungent flavor. The sourdough had a bit of sourness. I was able to compare and contrast mine with the one from the bakery, and I found that mine was sweeter and theirs was more ripe.

Texture: The loaves made with fresh yeast rose more than those made with dry. They were lighter in texture and larger. Some of the loaves had large air gaps due to the folding technique during shaping.

Appearance:

Evaluation of results  

Discuss the techniques that did work well.

Sponge method: This technique allowed for the rye to proof for less time in the final proof.

Enriched dough: The challah was tender but still had structure. It was not chewy and had a pull-apart texture. The sweetness of the honey and egg was detectable. Enriched dough is a useful technique for many breads.

Natural starter: This technique worked very well for being completely done in four hours. Typically a sourdough will take longer and overnight to develop flavor. Surprisingly there was flavor in the loaves that were made in class.

Conclusions

The learning objectives were met. I learned all three methods and have a lot of understanding on what went wrong and what went well. I learned about the different yeasts that are used in preferments and natural starters. I learned from Matt about wetting hands to work with dough and do not be afraid to get messy.

In the future, I will let my sourdough proof for longer in order to be more flavorful. I will also try to make more braided bread because it looks so pretty!

Thank you for reading!

[tightwadspoonies]

The Joy of Raising (and eating) Your Very Own Yeast Child(ren)

I know I am, statistically, late to this bandwagon.

Once a mysterious realm that only seasoned bakers would dare enter, the world of baking with a home yeast starter has become much less foreign to the scores of reluctant public health enthusiasts trying to find a way to use their sudden increase in free time.

It’s also because yeast is both reasonably expensive (like $5 for a jar that lasts a while, granted, but if you make all of your own bread, it quickly becomes the expensive ingredient) and frankly when everyone is making yeasty baked goods and supply chains are disrupted due to a pesky global pandemic, you want to have a backup. Discard also makes the food you eat just a little better for you (see below), and if you’re relying on more starchy things like flour in your diet for budget reasons, why not get everything you can out of all the other ingredients?

I, like everyone else, made like three sourdough starters in the last 12 months. I then let them die because holy crap those things 1, ate way more than I expected them to, and 2, I kept ending up with this stinktastic, slowly-fermenting glob of goo (the discard) in a takeout container on my porch because otherwise my entire apartment would have smelled like it.

I know I’m not doing a great job of selling it, but I wanted to make a post that showed it really was possible to not only sustainably and economically grow and maintain your own edible bacteria-and-yeast colony in an old jam jar, but really make it a part of your family.

1- How to Make a Starter:

Before we can really get into the joys of raising a pet sourdough starter, you have to actually get your hands on one. It’s actually way, way easier than I thought:

First, you get the following:

A jar with a lid (preferably glass- my first one was a pasta sauce jar from Aldi, but anything that’s clear-ish and around a pint/500ish ml will work great)

A half cup or so of whole wheat flour (if you don’t use whole wheat flour often, it will only be a few cents if you buy it in the bulk section)

6-7 tablespoons of tap water

A clean spoon

A rubber band or dry erase marker (optional but recommended)

All-purpose white flour to feed

Second, you put the flour and water in the jar and mix until it forms a thin, sticky paste

Third, cover loosely with the lid, and mark the level of water-flour paste either by putting the rubber band around the jar or marking it with a dry-erase marker.

Fourth, wait like 24 hours for bubbles to appear. These are CO2 bubbles released as the wild yeast and bacteria that is naturally present in whole wheat flour eats the wheat starch.

Fifth, once your flour-water-yeast goo doubles in size, scoop out half of it and discard (it should be stretchy, sticky, and bubbly in texture and smell pleasantly yeasty and ferment-y), place a quarter cup of all-purpose flour and 3 tbsp of water in the jar and mix with the remaining starter. Repeat every time the mixture doubles in size.

Note: if you go too long without feeding your yeast baby, it will form a watery layer and start to stink. All you have to do to save it is get as much of the watery stuff out as possible, discard half, and feed it until the smell and texture return to normal.

Once you start having to do this multiple times per day, congrats! You have a live and active sourdough starter!

2- What to Do With All That Goo (or ”discard”):

So basically now you have a boring, hungry toddler that really likes flour and outputs a lot of gooey discard.

First, don’t think of discard as a waste! You should think of your starter as a yeast farm and the throw-away portion (the “discard”) as the product.

Using discard in recipes not only lends a deeper flavor and chewier texture to baked goods, but helps partially digest the wheat starches (making discard slightly lower in quick carbohydrates than traditional flour), acts as a prebiotic (the fiber in discard-laden baked goods is better for feeding your gut bacteria, which helps you digest things more thoroughly), decreases the amount of gluten, and the lactic acid bacteria in discard increases the amount of nutrients like folate, potassium, and magnesium that the body can absorb during digestion. Basically, it lets you get more out of the food you eat and makes baked goods (slightly) better for you!

Here’s how you can use it (remember that measurements shown below are “stirred down” discard, meaning you have to stir the bubbles out of your discard before measuring):

Bread/bagels/english muffins- replace the active dry yeast portion of the recipe with a quarter cup of discard, and let the dough rise 12 or more hours after kneading. This longer rise time is required because the wild yeasts are not quite as active (or voracious) as their cultivated cousins, and you want time for the whole thing to get nice and sour from the lactic acid bacteria.

Crackers/thin-crust pizza dough- replace half the flour in a cracker/pizza dough recipe with discard and omit yeast.

Crepes/pancakes/waffles- replace up to 3/4 of the flour in a crepe, waffle or pancake recipe with discard, and omit yeast.

Quickbreads- replace up to 3/4 of the flour in a quickbread (pumpkin, apple, zucchini, banana bread, etc...) with discard and adjust liquid to desired consistency.

Brownies- replace as much as all of the flour in your brownie recipe with discard and adjust the liquid to the desired consistency.

Granola- replace the binder (usually honey or sugar) in granola and granola bar recipes with discard, and sweeten to taste.

Pie crust- replace half the flour in your pie crust with discard, add the discard when you would normally add the water, and omit the water.

Batter for fried fish/chicken/potato wedges/veg, etc...- water down the discard with some beer or water, dip your fried things, and fry.

3- Preserving Your Starter Colony When You Have More Bread and Crackers Than You Can Comfortably Eat:

As much as you’d like to think you’ll use discard for every recipe, you might find that your creativity (or just your tolerance for discard-flavored things) gets stretched a little thin over time.

That’s okay!

Here are a few great ways to save your starter without needing to feed it every 12 hours:

Fridge it- If you just want less discard, put your whole starter colony in your fridge- the cold slows down the yeast’s digestion so you only have to feed it once per week.

Freeze it- if you have a few days that you don’t have anything to do with your discard or want to save up for a bigger recipe, portion it into greased ice cube trays, freeze it, and then pop the discard chunks out and store in a ziploc or jar. Thaw it to use in larger recipes down the line.

Dry it- spread your discard on parchment paper-lined baking trays and let it air out at room temperature for a few days, then chop it up and store in an airtight container (with some burnt flour in a little cloth envelop if you live in a humid climate).

Gift it/sell it: You’d be surprised at how many people feel the need to buy an existing starter. Feed your starter and then portion it into small jars (baby food, etc... with labels removed), then freeze the jars. Gift or sell these frozen portions by tying a little ribbon around them (feel free to name them and write the parent starter’s date of birth on the ribbon) and sending them off with a little printout of how to care for them.

[hopcrow]

sourdough progress last week and yesterday... still trying to get a more open crumb 🤨

(starter "krustov" grown from moms wild kitchen yeast, both w ka bread and whole wheat white flour, baked in dutch oven. first one had a pinch of commercial yeast, was good and chewy. second no added yeast, overnight rise, better flavor but i accidentally let the poor dough dry out so weak rise and just ok texture)

[the-trans-dragon]

Wild yeast is super easy to find and get, all you need to do is make a sourdough starter. Water+rye or whole wheat flour+time=Yeast!

Just thought you might enjoy knowing! Anyway hope you've a swell day!

Thank you for yeast facts 💜 I appreciate this knowledge very much, as a biologist and as someone who loves to eat bread

[anyotherwriter]

To Trust Again (2)

Daryl Dixon x reader, Post Season 8, slow-burn 

Word Count: 1.7k

**I’ve never been known for my updating consistency, but I’m really going to try.** Daryl felt bored. He never thought that this post-apocalyptic bullshit would ever allow him the chance to feel that. The only things he had to do were the things he wanted to do...which were slim and already done. His bike was already in as good of shape as it could possibly get, his stock pile of bolts was tall enough to topple out of the crumbling cardboard box, and he had enough firewood to last him the next year.

His normal visits to the Hilltop weren’t eventful, and they typically became a drop and run anyway. He loved to see everyone, make sure they were all still safe. He just had no desire to stay there with them right now. As the communities began to rebuild, he gracefully bowed out and took no responsibilities other than providing meat whenever possible. 

Daryl kept that note in his back pocket, tucked inside a pack of cigarettes he had found a week ago. He wasn’t sure why it felt so important to him, but it was something he didn’t leave his cabin without. Maybe it was because he had done something nice for a change. The last few years were all years of selfishly fighting for survival. This was something small he did to help someone without anything in return. He often found himself hunched over his fire, eating well, and wondering how they were making out. Did they have any crops? Fresh water? Soon the questions began to bother him. He started leaving jugs of water and a squirrel or two in the same milk crate at that trap. Everyday he went back, it was still there. He was frustrated at the meat now spoiled in the heat, but more frustrated that someone finally decided to listen. 

With the war with the Saviors over, the land was at a level of quiet the wildlife hadn’t heard in a long time. They all began to emerge and make his part much easier. He’d sit in his perch and watch as the animals played and ate and resumed life like it was before - like they had no enemies. Even this bored Daryl. He wanted something new, even if it was just a different tree to climb into until his knees were numb and locked. So he walked a little further each day. Two times, he wandered far enough that he knew he wouldn’t make it back by dark, so he slept in a tree. His body screamed at him for his entire trek home the following day.

He was also blatantly searching for that community. How hard would it be to find a group of thirty? Many people had run across his group when there were smaller numbers, but apparently this group knew how to fly under the radar. And they probably would’ve gone undetected if Daryl hadn’t decided to wander into a development one day to see if there were any supplies that hadn’t been scavenged.

Always light on his feet, he was tiptoeing across a back porch of a run-down rancher. He heard some shuffling inside and assumed it was just a walker. He gently twisted the knob as he peeked through the window. He saw movement in the front room and readied his bow in his sight. 

At the same time, he heard the very familiar sound of a shotgun reload behind him.

“We don’t have nothing for you.” A man said behind him, trying to be as menacing as they could. Daryl was also able to recognize the very faint tremble in his voice, too. He dropped his bow down, and began to slowly step away from the door.

“I ain’t here for trouble.” Daryl said quietly, turning to him. It wasn’t the same man as before, but he shared similar characteristics. His clothes were worse for wear, his cheeks were sunken in a bit, and his hands were covered in dirt. “Thought it was empty.”

Daryl had walked east today, the same direction that Joe had pointed to that day. He understood why they were so low on supplies if it was this easy to walk right up to them. No walls, no walker traps… nothing. Chances of this man shooting him were pretty good. As starved as they looked, he thought they may eat him too. He’s seen weirder shit. He wasn’t sure how to get out of this one, but he didn’t let that show on his face. 

“Where are you from?” He asked Daryl, gun still raised with no sign of it dropping. Daryl knew better than to tell him the truth, and he wasn’t above lying. 

“Georgia.” Not a lie, but not the answer they wanted. He glanced around, noticing a couple more men around him. They stayed at a distance, but they all had a gun trained on him. “You gonna risk firing?” He asked quickly.

The man across from him seemed confused.

“You got no walls. Nothin’ to keep those dead fuckers out of here. The more noise you make, they’re comin’ right for ya. All y’all gonna shoot me?” Daryl asked, his shoulders relaxing as the man in front of him looked around hesitantly. 

“We do what we have to.” He said with a false bravado. Daryl scoffed at the stupidity, knowing that protection was number one priority. If you didn’t have it, you couldn’t start anything else. 

“Joe here?” Daryl asked out of the blue. He watched as the man’s eyes widened, still confused, not sure if he should answer. “Gave him a possum the other week.”

Nobody answered.

“I’ve been lookin’ for him for a while. Wanted to offer some help.”

“What could you possibly do for us?” He demanded. 

“Got a few communities close by. Large ones. Food, water, clothes… deals with barter. You got somethin’ they want, you can have what you want.” Daryl laid out, offering something he was almost sure nobody back at the Hilltop or Alexandria would easily agree to.

“No communities, we’re all that's left of the last one. There isn’t much trust left around here.” He said, his words validated as he still pointed his gun at Daryl. “But...Joe told us about your traps.”

“What about ‘em?” Daryl shrugged.

“We want them.” 

“You ain't gettin’ mine. I got people to feed.” Daryl argued. “I can show you how to make your own.”

And that’s how Daryl found himself, led at gunpoint, to a large three car garage a few houses over. It acted as their storage, but Daryl couldn’t figure out for the life of him what was worth protecting in there. There was scrap metal, but nothing large enough to build with. The shelves were barren, except for a few small cans of food. The only thing worth a damn was the empty barrels they had shoved in a corner, surrounded by rotting plywood and trash. 

Daryl walked in on his own accord, kicking through piles of random junk. Pots & pans, wooden frames from old canvases, rusted lawn ornaments… Nothing of value, but he could work with it.

He pulled the pack of cigarettes from his pocket, pulled one out, and lit it. He inhaled deeply, as he took a final sweep around him. He looked back at them men standing in the bay entrances. They still had their guns pointed at him.

“Man, put that shit down.” Daryl said with a swat of his hand. He was becoming agitated with them. He could understand their hesitation, but mixed with the heat inside the garage and the same old bullshit Daryl seemed to always walk right into made him irritable. 

***

Y/N stood in the kitchen window of the house just across from the commotion. She could see the guys surrounding him, guns aimed, most likely unloaded. They had no ammo, and if they did, they wouldn’t waste it on a raider. She was in the middle of grinding up more grain when she saw the men leading him to their storage. A pitiful storage, really. They kept shit there that they thought might be worth using. Y/N knew it was all trash. They just wanted something to call their own. This was the longest place they stayed at in quite some time. The plan was to stay as long as possible, but no one really knew how. 

Everyone had their specialty. They have a cook, a nurse, a construction worker, a thief… The only thing they didn’t have anymore was a hunter. Losing her was the beginning of their downfall. Every now and then someone would get lucky, catching a few small fish in the creek a mile away, but for the most part, they were starving. 

Y/N knew that bread wouldn’t keep these people alive, but she tried anyway. 

“He still out there?” Anna, the oldest of the women, sauntered into the kitchen behind Y/N. She lent on the counter just beside her and gazed out the window. Y/N didn’t answer, just turned away and continued to grind her wheat. Y/N thought about the field nearby that was sprouting random bunches of wheat and how she wanted to cry. She spent the whole day cutting down all that she could, most of them carrying it back by the armful. That was the first time she felt hope in a long time. She even started a large jar of sourdough starter, something she hadn’t been able to do in many years. Yeast wasn’t a thing you could just find in the apocalypse, but her mom taught her a thing or two about wild yeast. 

“Says he knows Joe.” Anna tried again, hoping Y/N would indulge her. “That possum came from him.” 

Y/N didn’t react the way Anna hoped, but she did spare her a glance and then another through the window. She couldn’t see the stranger any longer, just the guys surrounding the entrance to the garage. Their guns dropped at this point. 

“What are they doing?” Y/N asked quietly, trying to stay focused on what she was doing. 

“Couldn’t hear much through the window, honestly. Just little bits. Offered some help, there’s other settlements around. Don’t know if I believe it.”

Y/N didn’t. This new world didn’t offer up many strangers with good faith. Most of them were murderers, thieves, assholes… you name it. Not many waltzed right in and offered to help. They could certainly use it, but they didn’t have high hopes in receiving any.

“We’ll be just fine without him.” Y/N assured Anna confidently, though she knew that was most likely a lie. Someone had to keep good spirits to take focus away from all of them currently starving to death. 

[buribunken]

Whole Wheat Wild Yeast Starter

[linddzz]

queerscout replied to your post: queerscout replied to your post: ...

I kept my house at about 65 all winter so fermented stuff was only a dream. Took me 3 hours to proof a regular loaf! Stupid picky yeast, they’re such divas. “If you can’t harvest yeast from the sky store bought is fine.” No. Give me sour. And good job at freaking out the intern, I was able to bond with my intern last summer over fermented and cultured stuff, but scaring them with bubbling creatures is a great alternative.

“no yeast has the nutritional purity of wild cultured” bonch i live in NEbraska. Also i do slow rises anyways so 3 hours has me like “yeah that checks out” asldkfjasdlfj like. my “the best bread recipe i have” is a five hour bulk first rise on top of an hour autolyse and hour final proof so like. three hours is my current bread and im like “oh this is very doable!” but also bonch i want to try a homemade overnight whole wheat sourdough just so i can flex my baking muscle. also im gonna try out making icelandic skyr this weekend (siggis is so good but so expensive i caNNOT) and apparently if you dump some of the whey from yogurt making into a bread dough it gives it a sourdough taste????? fermentation is a fuckin wild ride man also this intern isnt mine or in my department and is actually close to my age so i just take great joy in watching him go “WHAT??? WHAT” and im like. son you ate hornet larvae while working with mahouts in thailand why does sourdough starter freak you out

[sarahnevra]

So... I'm trying to make sourdough bread. I started starters from scratch, trying to catch wild yeast. I even named them! Unbleached white flour is Morticia, whole wheat flour is Gomez.

Morticia seems to be doing well, she's quite bubbly and needs feeding every 8-12hrs so far. Gomez... I don't know. Sometimes he's good, he doesn't bubble but he PUFFS. Sometimes, though, he just develops this brown fluid layer and doesn't seem to be doing anything. I'm a little worried.

But as of this Wednesday they'll be a week old and I can theoretically attempt a loaf of bread with each of them. Fingers crossed!

[yunitwer]

How to Make Raisin Yeast Sourdough Starter.

Hello everybody, it is Jim, welcome to our recipe page. Today, we're going to prepare a distinctive dish, how to make raisin yeast sourdough starter. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

How to Make Raisin Yeast Sourdough Starter is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It is easy, it's fast, it tastes yummy. They're nice and they look wonderful. How to Make Raisin Yeast Sourdough Starter is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have how to make raisin yeast sourdough starter using 20 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make How to Make Raisin Yeast Sourdough Starter:

{Get of Raisin Yeast Water:.

{Prepare of raisins or wild grapes.

{Prepare of warm water.

{Get of *****.

{Make ready of Raisin Starter Dough - Day 1:.

{Prepare of flour (70%).

{Make ready of whole wheat flour (30%).

{Get of raisin yeast water (80%).

{Prepare of *****.

{Prepare of Raisin Starter Dough - Day 2:.

{Take of mixture from Day 1 (100%).

{Get of flour (100%).

{Take of warm water (60%).

{Take of salt.

{Prepare of *****.

{Make ready of Raisin Starter Dough - Day 3:.

{Get of mixture from Day 2 (100%).

{Take of flour (100%).

{Take of warm water (60%).

{Take of salt.

Steps to make How to Make Raisin Yeast Sourdough Starter:

To make the raisin yeast water: Sterilize a jar with hot water. Add the raisins and water..

Let the jar sit in a warm place for 7 to 8 days. Every day open the lid and stir a little to let fresh air in. When the raisin water is foaming and bubbly, it's ready! Strain it before using - you can use this for any recipe calling for raisin yeast water..

To turn the yeast water into a starter dough: Mix the ingredients fro day 1. Let sit in a warm place for 24 hours (28°C if possible).

On day 2, mix the ingredients for day 2. Let sit in a warm place for 24 hours (28°C if possible).

On day 3, mix the ingredients from day 3. Let sit in a warm place for 12 hours (28°C if possible)..

Now you have your raisin/wild grape starter ready to use for baking!.

How to refresh the starter: Discard most of the starter leaving behind just a little (for example, keep 100g)..

The percentage is 100% leftover starter, 200% flour and 140% warm water. For example, 100 g starter + 200 g flour + 140 g water. Mix in a pinch of salt too..

Let sit in a warm place for 4 to 8 hours, then store in the refrigerator until ready to bake. Refresh every 2 or 3 days..

So that's going to wrap it up for this exceptional food how to make raisin yeast sourdough starter recipe. Thank you very much for your time. I'm sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

[blackbarley]

https://sallysbakingaddiction.com/homemade-whole-wheat-pizza-crust-recipe/

https://www.activevegetarian.com/recipes/oatgurt-dairy-free-vegan/

https://www.wildseedholistichealth.com/blog/oatgurt-a-fermented-goodness

https://www.culturesforhealth.com/

https://food52.com/recipes/38780-vegan-banana-cashew-yogurt

https://www.weedemandreap.com/wild-yeast-starter/

https://www.offthegridnews.com/off-grid-foods/prepper-baking-101-making-your-own-yeast/

https://www.ourheritageofhealth.com/how-to-make-homemade-yeast/

http://meatfreeketo.com/

https://ordinaryvegan.net/avocado-pudding-recipe/

https://ordinaryvegan.net/vegan-banana-pancakes/

https://ordinaryvegan.net/healthy-vegan-brownies/

http://www.glutenfreeveganpantry.com/the-best-damn-vegan-sour-cream/

http://www.glutenfreeveganpantry.com/strawberry-chia-seed-jam-super-easy-sunday/

https://www.texanerin.com/how-to-make-strawberry-jam/

https://fullofplants.com/fonio-balls-african-peanut-sauce/

https://fullofplants.com/vegan-cultured-butter/

https://fullofplants.com/chewy-nutella-oatmeal-bars-vegan-gf/

https://fullofplants.com/vegan-cookie-butter-cheesecake/

https://fullofplants.com/vegan-mediterranean-skillet-quiches/

https://avocadosandales.com/

https://www.youtube.com/watch?v=WgerHyZwDug

https://www.lilsipper.com/homemade-hemp-tofu-yogurt/

https://nutritionrefined.com/recipe/vegan-butter/

https://www.youtube.com/watch?v=N8dhf9mXxRM

https://www.youtube.com/watch?v=disq2AQTy-Y

http://www.eatgood4life.com/avocado-mint-cream-bars/

https://vegandollhouse.com/recipes/vegan-mothers-bunny-cookies/

https://chocolatecoveredkatie.com/2016/03/07/the-ultimate-unbaked-brownies-raw-vegan/

https://avirtualvegan.com/vegan-new-york-cheesecake/

https://www.ambitiouskitchen.com/flourless-chocolate-chip-chickpea-blondies-with-sea-salt-vegan-gluten-free-healthy/

https://www.thespruceeats.com/homemade-raw-vegan-chocolate-recipe-3377425

https://saltedplains.com/easy-chocolate-pudding-cake-recipe/

https://saltedplains.com/salted-tahini-chocolate-chip-cookie-skillet-gluten-free-vegan/

https://saltedplains.com/blackberry-honey-clafoutis-recipe-gluten-free/

https://saltedplains.com/corn-flour-pancakes-with-strawberry-compote-recipe-gluten-free-dairy-free/

https://saltedplains.com/gluten-free-vegan-oat-flour-pancakes/

https://saltedplains.com/baked-vegan-spinach-artichoke-dip/

https://avirtualvegan.com/vegan-digestive-biscuits/

https://minimalistbaker.com/crispy-eggplant-bacon/

http://www.marystestkitchen.com/okara-sea-burger/

https://simpleveganblog.com/soy-yogurt/

http://www.onegreenplanet.org/vegan-recipe/black-forest-cake/

https://bunnyswarmoven.net/baked-rice-pudding-2/

http://www.geniuskitchen.com/recipe/vegan-pastry-cream-70943

http://www.onegreenplanet.org/vegan-recipe/coconut-flan-with-caramel-sauce/

https://www.yummymummykitchen.com/2017/10/vegan-pumpkin-pie.html

https://www.allrecipes.com/recipe/25261/ketchup/?internalSource=hub%20recipe&referringContentType=search%20results

[shruticmi-universe]

SOURDOUGH MARKET ANALYSIS

Sourdough Market, By Type (Type I, Type II, Type III), By Application (Bread, Pizza, Buns, Cakes, Cookies, Waffles & Pancakes Others), and By Region (North America, Europe, Asia Pacific, Latin America, Middle East & Africa) - Size, Share, Outlook, and Opportunity Analysis, 2019 – 2027

Sourdough Market 2017-2027

Sourdough is a dough that is prepared by fermentation of dough by using naturally lactobacilli and yeast culture. The sourdough is widely used to prepared bread, pizza, buns, cakes, cookies, and waffles & pancakes. The bacteria present in dough help to neutralize the acid and make these products easily digestible and are good for health. A sourdough culture may compose of different types of bacteria depending on the growth and production of environmental conditions. Also, the presence of other important nutrients, such as iron, folic acid, magnesium, B vitamins, and zinc, which make these products an ideal for digestive system due to its numerous health benefits.

The global sourdough market is projected to reach over US$ 6.0 billion by the end of 2027, in terms of revenue, growing at CAGR of 7.0% during the forecast period (2019 to 2027).

Drivers

Rising demand for sourdough from the bakery industry owing to its various health benefits is predominantly fueling the market growth of sourdough. For instance, in mid-2016, popular bakery Greggs, which is famous for its butter-based steak bakes and chicken slices, introduced a range of low-fat healthy pastries for calorie-conscious target customers. These pastries prepared using heat-friendly sourdough. Therefore, the growing demand for this product from the bakery is augmenting the market growth of sourdough.

Growing number of artisan bakeries that use of type I sourdough, which is made by using only wild yeasts, is accelerating the market growth of sourdough. Moreover, the number of artisan bakeries is rapidly growing owing to shifting consumer preference for traditional and healthy food products, especially in the bakery products sector is expected to foster the market growth of sourdough over the forecast timeframe. Moreover, increasing penetration of online stores is also projected to augment the market growth of sourdough. 

Regionally, Europe dominated the global sourdough market in 2018, reporting 54% market share in terms of revenue, followed by North America and Latin America, respectively. The rise demand for gluten-free bakery products among European consumers is expected to further boost the market growth substantially in the next few years.

Figure 1. Global Sourdough Market, Revenue Share (%), By Region, 2018

Market Restraints

Increasing penetration of commercial sourdough in which high quantities of baker’s yeast is used to quicken time of fermentation and make sure consistency. These products only mimic sourdough taste but do not offer its beneficial properties. Commercial sourdough can impart bad effects on the health of people. This factor is projected to hinder the market growth of sourdough over the forecast period.

The high cost of sourdough as it is not a native product across countries such as India and Latin America is often categorized and compared with healthy foods, which ultimately make it a high price-influenced market. Moreover, owing to the higher cost of sourdough culture compared to the baker’s yeast, the price of sourdough is slightly high. Therefore, the high cost of the sourdough is expected to restrict market growth over the forecast period.

Market Opportunities

Growing demand for clean-label products that contain fewer artificial ingredients and more natural ingredients is projected to offer lucrative growth opportunity to the market of sourdough. Clean-label products offer transparency with respect to the manufacturing process and the use of ingredients in products. Therefore, shifting Consumers' preference towards the clean-label product is projected to propel the market growth of sourdough over the forecast period.

Rising demand for dehydrated sourdough as a dehydrated version of sourdough (Type III) is the most used as a starter in the bakery industry. Dehydrated sourdough offers protection against microorganisms while protecting the important culture from heat damage. Moreover, dehydrated sourdough provides a cost-effective production of end-products. Therefore, the rising usage of dehydrated sourdough across the bakery industry is augmenting the market growth. 

Figure 2. Global Sourdough Market – Opportunity Analysis

Market Trends

The growing trend of using sourdough products as an option for breakfast and brunch in hotels, cafes, restaurants, and pubs owing to its easy-digestibility, is propelling the market growth of Sourdough and this trend is expected to continue over the forecast period. According to the Coherent Market Insights, specialty bread, which is an artisan bakery based in the U.K., recently launched a new product called sourdough and poppy seed bloomer, particularly targeting the foodservice sector.

Rising demand for 100% Whole wheat sourdough and chocolate sourdough loaves due to growing consumer preferences for healthy and tasty foods is encouraging several new and innovative products. This factor is expected to propel the market growth. According to the Coherent Market Insights, U.S. based bakery – Albemarle Baking Co. – provide chocolate cherry levain, which is a sourdough loaf flavored with chocolate and dried cherries.

Figure 3. Global Sourdough Market, Revenue Share (%), By Type, in 2018

On the basis of type, in 2018, type III accounted the largest market share of 50% in terms of revenue, followed by type II and type I, respectively. Type III sourdough is extensively used for commercial purposes as it extends the shelf-life of the products and keeps the quality intact.

Figure 4. Global Sourdough Market – Value Chain Analysis

Competitive Section

Key players active in the global sourdough market are Puratos, Ernst Böcker GmbH & Co. KG, IREKS GmbH, Kampffmeyer Food Innovation GmbH, Philibert Savours, Lesaffre, Dr. Otto Suwelack Nachf. GmbH & Co., ITALMILL S.r.l., Alpha Baking Co., Bread SRSLY, Lallemand Inc., Cultures for Health, German Bakehouse, Boudin SF, Madison Sourdough, and backaldrin International the Kornspitz Company GmbH

Few Recent Developments

Puratos NV

·         In May 2016, the company acquired Bidvest Bakery Solutions (Pty) Ltd, which is a wholly-owned subsidiary of Bidvest Food Africa (Pty) Ltd. Bidvest Bakery sells bakery ingredients and raw materials such as bread and roll premixes, confectionery premixes to various industrial bakers and in-store bakery sections of supermarket retailers. This acquisition is expected to help the company in expanding its presence in the market in Africa. 

Kampffmeyer Food Innovation GmbH (GoodMills Innovation GmbH)

·         In July 2016, the company introduced a cereal-based powdered marzipan replacer, which can be used in the production of various bakery products. This is a cost-effective ingredient for the production of bakery products. 

·         In September 2015, the company introduced wheat textures in the form of flakes that can be used in vegan dishes, minced meat substitutes, bakery products, and snack fillings

  Request sample report here:

https://www.coherentmarketinsights.com/insight/request-sample/3408

 Download PDF  brochure here:

https://www.coherentmarketinsights.com/insight/request-pdf/3408

About Us:

Coherent Market Insights is a global market intelligence and consulting organization focused on assisting our plethora of clients achieve transformational growth by helping them make critical business decisions.

What we provide:

Customized market research service

Industry analysis services

Business consulting services

Market intelligence services

Long term engagement model

Country specific analysis

  Contact Us:

Mr. shah

Coherent Market Insights Pvt. Ltd.

Address:  Coherent Market Insights 1001 4th Ave, #3200 Seattle, WA 98154, U.S.

Phone: +1-206-701-6702

Email:  sales@coherentmarketinsights.com

 Source: https://www.coherentmarketinsights.com/market-insight/sourdough-market-3408

[exquisitesip]

Daisy Mead Recipe D.I.Y.

New Post has been published on https://www.buildthebottle.com/2020/10/08/daisy-mead/

Daisy Mead Recipe D.I.Y.

Daisy Mead Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Daisy Mead Recipe? You now have no reason to look any further; you have just found what you have been looking for!

Ingredients:

3 Liters or Quarts Daisy Blossoms

3 Liters or Quarts Red Clover Blossoms

6 Liters or Quarts boiling water

1.5 Kg or 3 1/4 lbs honey

500g or 1 lb chopped dates (can use raisins or sultanas)

500g or 1 lb whole wheat kernels

1 Tbsp each dried orange and lemon peel (can use zest and juice of 2 oranges and 2 lemons if available)

6 cardamom pods and

6 cloves (can be omitted or substituted for favorite spices/herbs, cinnamon, mint, vanilla, anise, lavender, etc)

Step 2

1 package of yeast

Directions

Step 1

Pick your daisy’s you can use any edible daisy such as (Ox-Eye Daisy Chrysanthemum leucanthemum, or English Daisy Bellis perennis ). Next the red clovers you want the flowers not stems or leaves of the (Trifolium pratense).

Always be absolutely sure of plant identification before collecting or consuming any wild plant. I use Petersons Field Guide to Edible Wild Plants to aid identification.

Wash blossoms by pouring boiling water over blossoms, and let stand 24 hours this should remove the bugs. Filter out blossoms and add to carboy along with the remaining ingredients (except yeast) .

Step 2

yeast

Prepare a 1L yeast starter by stirring the yeast into the water then let mixture stand in cup for 15 minutes.

Make sure it is bubbling and then you will add it to your mead.

Add in your yeast nutrient.

After 24-48 hours it should start bubbling.

Fermentation Through Bottling Your Daisy Mead Recipe

Make sure your primary has about a gallon of water in it otherwise fill it now.

Just be careful that your carboy is around a third empty leaving space for frothing and foaming.

Put on your air lock and let it ferment.

Rack the mead off the fruit to your secondary carboy after 6-7 days when the frothing has slowed down.

Congratulations, You Have Completed Making this Awesome Daisy Mead!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.

Use organic ingredients to avoid pesticide residues.

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