Sourdough Bread Presentation PDF

SOURDOUGH Bread WHAT IS SOURDOUGH BREAD? Sourdough bread is a type of bread made through natural fermentation, using a mixture of wild yeast and lactic acid bacteria to leaven the dough. It is made from a sourdough “starter”. This process gives sourdough its distinctive tangy flavor and chewy...

SOURDOUGH Bread WHAT IS SOURDOUGH BREAD? Sourdough bread is a type of bread made through natural fermentation, using a mixture of wild yeast and lactic acid bacteria to leaven the dough. It is made from a sourdough “starter”. This process gives sourdough its distinctive tangy flavor and chewy texture. Have you tried sourdough HEALTH BENEFITS OF SOURDOUGH Easier to Digest Fewer Rich in Probiotics The long Preservatives The fermentation fermentation process Sourdough’s natural process introduces in sourdough breaks acidity helps prevent the growth of mold beneficial bacteria, down gluten and or probiotics, which starches, making it and harmful bacteria, reducing support gut health easier for the body to digest compared the need for added and improve to conventional preservatives. digestion. bread. Would you like to try sourdough HISTORY OF SOURDOUGH Sourdough is one of the oldest forms of leavened bread, dating back over 5,000 years to ancient Egypt. It was likely discovered by accident when wild yeast in the environment fermented dough left out in the open. An Egyptian baking HISTORY OF SOURDOUGH It traveled to Greece and Rome and appeared in 17th-century French cookbooks. The French brought it to the Americas, where it became a staple for those involved in the California gold rush of 1849. It remains popular in San Francisco today. The “mother dough” was very important to the  THE SCIENCE OF SOURDOUGH In a sourdough starter: microorganisms feed on the carbohydrates in flour, producing carbon dioxide, which helps the dough rise. lactic acid bacteria produce acids that give sourdough its tangy flavor and contribute to its long shelf life. the slow fermentation process also breaks down proteins and starches in the dough.  THE SCIENCE OF SOURDOUGH LINK: https://w ww.youtu be.com/ watch?v =ViD0zA ovcWs  SOURDOUGH INGREDIENTS Flour- Provides food for the wild yeast and bacteria. High-protein flours like bread flour help build strong gluten, giving sourdough its chewy texture. Commonly used flours: all-purpose, whole wheat, rye.  SOURDOUGH INGREDIENTS Water- Activates the yeast and bacteria, kickstarting fermentation. Helps form gluten, which creates the structure of the dough. Filtered or bottled water is often better, as chlorine in tap water can inhibit yeast growth.  SOURDOUGH INGREDIENTS Salt- Adds flavor and controls fermentation by slowing yeast activity. Strengthens gluten, improving dough texture.  SOURDOUGH INGREDIENTS Sourdough Starter- A mixture of flour and water that contains wild yeast and lactic acid bacteria. The starter is what ferments the dough, giving sourdough its characteristic tangy flavor. MAKING THE STARTER Day 1: Mix Flour and Water Combine ½ cup of flour (whole wheat or all-purpose) and ½ cup of water in a clean jar or bowl. Stir until well combined, then cover loosely with a lid or cloth. Leave at room temperature for 24 hours. Day 2-5: Feed the Starter Each day, discard half of the starter and add ½ cup of fresh flour and ½ cup of water. Stir and cover loosely again. Repeat this process for 4-5 days, until the starter becomes bubbly and begins to smell tangy. 3. Day 6: Ready to Use Your starter is ready when it doubles in size within a few hours after feeding, with a pleasant, slightly sour aroma. Store it in the refrigerator and feed it weekly to maintain. MAKING THE STARTER LINK: https://www.youtube.co m/watch?v =kbw7lDO_ kuY SCORING SOURDOUGH BREAD What is Scoring? Scoring refers to making shallow cuts on the surface of the dough just before baking. The cuts allow the bread to expand in a controlled manner during baking, creating an attractive appearance and preventing the bread from bursting unpredictably. SCORING SOURDOUGH BREAD Basic Scoring Techniques: Single Slash: A simple, long cut down the center, perfect for beginners. Cross Slash: Two intersecting slashes forming an “X.” Decorative Patterns: For more advanced bakers, intricate designs like leaves, spirals, or wheat stalks can be created. SCORING SOURDOUGH BREAD Tips for Successful Scoring: Use a sharp blade or bread lame for clean cuts. Score at a 30-45 degree angle to allow better expansion. Score quickly and confidently to avoid dragging or tearing the dough. SOURDOUGH AROUND THE WORLD France- Pain de Campagne Also known as French country bread, this rustic sourdough is often made with a blend of white, whole wheat, and rye flours. It has a mild, nutty flavor and a chewy crust. SOURDOUGH AROUND THE WORLD Germany- Pumpernickel A dark, dense sourdough bread made from coarsely ground rye flour. Known for its rich, slightly sweet flavor due to a long baking process and sourdough fermentation. SOURDOUGH AROUND THE WORLD Russia- Borodinsky Bread A traditional Russian rye sourdough with added molasses and coriander seeds. It has a distinct dark color and sweet, tangy flavor. SOURDOUGH AROUND THE WORLD Ethiopia- Injera A sourdough flatbread made from teff flour, traditionally used as both a plate and a utensil in Ethiopian and Eritrean cuisine. It has a spongy texture and a mildly sour taste. SOURDOUGH AROUND THE WORLD Italy- Altamura Bread Made in the Altamura region of southern Italy, this traditional sourdough is baked using durum wheat semolina. It’s known for its thick crust and golden color, with a chewy interior. SOURDOUGH AROUND THE WORLD USA- Tartine Bread Originating from the Tartine Bakery in San Francisco, this modern take on sourdough uses a long fermentation method and high- hydration dough. It has a deeply caramelized crust and a moist, open crumb. SOURDOUGH AROUND THE WORLD Which breads would you try?