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Be your own baker

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Seven years ago we started to occasionally prepare bread ourselves. We used a very simple recipe containing only a few ingredients. It did not require any kneading and was quite fast to prepare. Yes, it used dry yeast.

Later, we bought a bread machine and while we were still using dry yeast, kneading got involved along with a lot more ingredients. Once I told a friend of mine whose father is a baker in the North of France and he looked at me with a certain level of suspicion. Aurélien told me in bread, there should be no sugar. Flour, water and salt. That's all you need.

He was right. For the last two years, we are raising our own sourdough. Multiple types. Yes. We raise them. Like children. They are living creatures with their own characters.

Different kinds of sourdoughs give different special flavours for pastries. Flavours that you cannot achieve by using dry yeast.

At this small atelier, I will show how you can raise your own sourdough, you can TASTE some bread and cakes and you will learn how to prepare them, you can copy my pastry!

Published in: Food
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Be your own baker

  1. 1. Be Your Own Baker Keep your sourdough happy and bake delicious breads @SandorDargo / @sourdad.baker 16th May 2019, RivieraDEV
  2. 2. Agenda How we started to bake bread? What is a sourdough starter? Yeast or sourdough? How I started to bake with sourdough? (Not) sour sweets Going further in the world of baking
  3. 3. Who am I Sándor DARGÓ Software developer in Amadeus Enthusiastic blogger http://sandordargo.com Passionate traveller Curious home baker and cook (@sourdad.baker) Happy father of two
  4. 4. What do we make ourselves? Bread Some flour for the bread (Tibetian) kefir Yoghurt
  5. 5. Our first breads No kneading No machine Made with dry yeast and rye flour Made in a big Jena pot Result is flat and firm, but tasty
  6. 6. Our bread making machine Bought a machine after we moved here Couldn’t find the bread we wanted Lot of ingredients including oil, milk, sugar Fast and easy
  7. 7. But bread is supposed to be made of only 3 ingredients: flour, water and salt - 2017, son of a ... baker
  8. 8. Started to think about simplifying Leave out the sugar was compelling But seemed necessary with yeast What to do? Sourdough seemed complex
  9. 9. Sour… what?
  10. 10. Dictionary ● Sourdough ● Starter ● Sourdough starter ● Levain ● Sponge ● Starter sponge ● Mother sponge ● Poolish ● Biga ● Chef
  11. 11. What is a sourdough starter? Fermented mixture of: - Water - Flour - Yeast - Lactobacilli
  12. 12. How to have your first starter? Option A: Ask from someone who already have it! Sourdoughers are happy to share their dough! Option B: Raise your own! It’s not that difficult!
  13. 13. How to raise your own starter? You’ll need: glass container, breathable lid, rye flour, water, ideally 25-30 °C Feed: adding the same quantity of rye flour and warm water Days 1&2: feed once a day (30-30 grams) Days 3&4: feed twice a day (30-30 grams) Days 5&6: ○ If no bubbles start over ○ Else keep 50 grams of the starter and feed it with 50-50 grams Day 7: ready to bake
  14. 14. Possible pitfalls Forgot to feed Not properly measured Too low/high temperature Glass not clean enough
  15. 15. Isn’t that too much work? Stays alive in the fridge for weeks When needed, feed it a couple of times If healthy, doubles itself in 6-12 hours (depending on the temperature)
  16. 16. Yeast or sourdough?
  17. 17. Yeast in details Industrial yeast (Louis Pasteur) with aim of being fast Alcoholic fermentation Starch -> sugar -> alcohol + carbon dioxide More sugar, faster fermentation No more sugar, the dough collapses ~30 mins for normal, ~45 for complete flour 3 rise tops, 2 is optimal. 1st creates big bubbles, then after a new kneading we have a lot small bubbles for the second
  18. 18. Not about making gas but to preserve (by making it sour, acidifying) Using microorganisms Lactic acid bacteria (Lactobacillales) for metabolic processes No need for additional sugar or warm temperature Doesn’t bloat the stomach People who cannot consume yeast, can consume sourdough Stays fresh for much longer Sourdough in details
  19. 19. Why sourdough is better? More distinct taste Metabolizes gluten Transforms chemical connections into simpler ones => easier to digest Doesn’t mold so fast You appreciate the bread more
  20. 20. What about health benefits? Some level of sugar and calories Lower glycemic index in sourdough bread due to lactic acid Digested, metabolized differently Lower volume of stomach and hydrogen gas production Better mineral absorption (sourdough bread) due to lower phytate content Longer fermentation => Better taste for whole grain bread => More desirable
  21. 21. Let there be sourdough on our shelves!
  22. 22. The Power of Social Media Someone had some sourdough as a giveaway Recipe included Seemed slow, but not too complex
  23. 23. Simple recipe The day before mix: ● 250 grams whole rye flour ● 1 tbsp sourdough starter ● 300 ml water Next day add: ● 250 g whole spelt flour ● 10 g salt ● Some seeds ● 100 ml water 1-2 hours later: ● 10 minutes 220 °C ● 30 minutes 200 °C
  24. 24. We can make not only bread
  25. 25. Cocoa roll Made with rye sourdough Didn’t resemble to the one in shops Too sour for something supposed to be sweet… Not fluffy at all
  26. 26. Types of sourdough ● Rye - quite sour ● Whole wheat ● White - good for sweets ● Gluten Free
  27. 27. Not so sour cocoa roll Still not fluffy, which you can’t expect Tastes similar to my memories Ingredients: starter, flour, butter, milk, sugar, salt, cocoa powder, cinnamon
  28. 28. Few ingredients: starter, flour, milk, sugar, salt, egg, cinnamon, more sugar and butter Seems nice (or like chicken…), seems difficult But easy to make it, can do with kids Pay attention to cook time! Inside must be done! Monkey bread
  29. 29. Danish brioche To learn art with dough Ingredients: starter, flour, cinnamon, butter, sugar, egg, salt, milk, nutella Key points: kneading, stretching, folding, twisting!
  30. 30. Going further
  31. 31. Why to use a mill? When you cut the fruits the vitamins go away in a couple of hours Cereal is the same Essential oils go away, dry up Fresh flour has all the vitamins, fibers Flour with its bran helps to keep our intestines clean and its enzymes help to digest gluten Homemade is better than complete bread, they can be dry and gluey, because the perishable parts are removed
  32. 32. What changed with the self-milled flour White sourdough texture changed completely Mix it with normal Didn’t feel any special for the bread, but hard to compare
  33. 33. Kneaded bread for a nice form and bigger bubbles Hard work Really sticky I added flour Didn’t really help Next time, watched a video before. Kneaded for about 20 minutes, when I realized it’s good, doesn’t stick anymore Nice form
  34. 34. Takeaway
  35. 35. Key takeaways Breadmaking is not necessarily difficult Can be tiring the kneading, but not necessary Needs some planning Rewarding and healthy Baking is a good activity with children
  36. 36. Be Your Own Baker Don’t be sour, though don’t forget feeding your sourdough @SandorDargo / @sourdad.baker 16th May 2019, RivieraDEV

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