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!
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Be your own baker
- 1. Be Your Own Baker Keep your sourdough happy and bake delicious breads @SandorDargo / @sourdad.baker 16th May 2019, RivieraDEV
- 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. 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. What do we make ourselves? Bread Some flour for the bread (Tibetian) kefir Yoghurt
- 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. 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. But bread is supposed to be made of only 3 ingredients: flour, water and salt - 2017, son of a ... baker
- 8. Started to think about simplifying Leave out the sugar was compelling But seemed necessary with yeast What to do? Sourdough seemed complex
- 9. Sour… what?
- 10. Dictionary ● Sourdough ● Starter ● Sourdough starter ● Levain ● Sponge ● Starter sponge ● Mother sponge ● Poolish ● Biga ● Chef
- 11. What is a sourdough starter? Fermented mixture of: - Water - Flour - Yeast - Lactobacilli
- 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. 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. Possible pitfalls Forgot to feed Not properly measured Too low/high temperature Glass not clean enough
- 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)
- 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. 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. 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. 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. Let there be sourdough on our shelves!
- 22. The Power of Social Media Someone had some sourdough as a giveaway Recipe included Seemed slow, but not too complex
- 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. We can make not only bread
- 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. Types of sourdough ● Rye - quite sour ● Whole wheat ● White - good for sweets ● Gluten Free
- 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. 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. Danish brioche To learn art with dough Ingredients: starter, flour, cinnamon, butter, sugar, egg, salt, milk, nutella Key points: kneading, stretching, folding, twisting!
- 30. Going further
- 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. 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. 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. Takeaway
- 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. Be Your Own Baker Don’t be sour, though don’t forget feeding your sourdough @SandorDargo / @sourdad.baker 16th May 2019, RivieraDEV
Editor's Notes
- No recipe available anymore
- ASK QUESTION
- Feel free to contact me at sandor.dargo@gmail.com if you need some
- Why a glass container? It’s art you want to enjoy, admire your sourdough
- Reference: https://gardenerd.com/blog/sourdough-bread-why-its-better-than-yeast/
- References: https://www.theglobeandmail.com/life/health-and-fitness/ask-a-health-expert/is-sourdough-bread-a-healthier-option/article590654/ https://www.medicalnewsbulletin.com/difference-between-sourdough-yeast-leavened-baked-goods/ https://www.healthline.com/nutrition/sourdough-bread#section3
- Recipe comes under another slide
- About gluten free: https://jovialfoods.com/gluten-free-sourdough-starter/
- Ingredients: Pre-starter: 60 g starter (use white-flour sourdough) 100 g all purpose flour 100 ml warm water Dough: The pre-starter A pinch of salt 400 g all purpose flour 60 g melted butter 60 g sugar 150 ml warm milk Filling: 3 tbsp sugar 4 tbsp cocoa powder A few hints of cinnamon powder On top: 100 ml milk 1 tbsp sugar The night before: Mix the ingredients for the pre-starter. The day after: Mix all the ingredients and knead until you get a nice not-so-sticky ball. Finish with the melted butter, thus the dough will come off your hands easier. Fold the dough in every 30 minutes 3 times. Let it raise for a couple of hours. Stretch the dough, it should be rather thin, 0.5 cm is fine. Pour the sugar, cocoa powder and cinnamon on top. Roll it up and cut around 2 cm slices. Let it raise for about 2 hours. Preheat the oven to 200 degrees Celsius. Before putting the rolls in, stir 100 ml milk with 1 tbsp sugar and pour some on each. Bake them for 35 minutes.
- Ingredients: Pre-starter: 50 g starter (use white-flour sourdough) 150 ml milk 150 g all purpose flour Dough: The pre-starter 200 ml milk 50 g brown sugar 1 egg 450 g all purpose flour A pinch of salt 50 g melted butter Coat: 150 g melted butter 150 g brown sugar 2 teaspoons of cinnamon powder Instructions: The night before: Mix 50g starter, 150 ml milk, 150 g all purpose flour The next day: For the dough: Mix the starter kit from previous point, add 200 ml milk, 50 g brown sugar, an egg, 450 g all purpose flour, a pinch of salt, 50 g melted butter and knead it until you have a nice not so sticky ball. Add the melted butter at the end, it’ll be easier to take of the dough from your hands. Wait a couple of hours, depending on your schedule. The more the better. Prepare some melted butter, about 150 g and in another bowl a mixture of 150 g brown sugar and 2 teaspoons of cinnamon powder. Stretch the dough, 1.5-2 cms is okay. Tear off small parts, like if you made smaller scones. You can use your hands or some forms. Put each part into the melted butter first, then coat it with the sugar-cinnamon mixture. Put each part in a cake form. Once ready, wait a couple of hours, then put it into a preheated oven (190 degrees C) for 45 minutes.
- Ingredients: Dough: 300 g all purpose flour 180 g sourdough starter (use white-flour sourdough) 30 g melted butter 1 teaspoon of cinnamon powder 1 egg A pinch of salt 100 ml warm milk Filling: Nutella to your taste On top: 1 egg Instructions: Mix all the ingredients and knead until you get a nice not-so-sticky ball. Finish with the melted butter, thus the dough will come off your hands easier. Let it raise for a couple of hours. Stretch the dough to a form of a rectangle, it should be rather thin, 0.5 cm is fine. Spread the Nutella on top. In your mind, divide the rectangle to 3 equal rectangles. Fold the left one on the middle, then fold the right one. Cut slices of 1 cm thin. Twist the and then roll them up like a snail’s house. They should be tight. Brush their tops with the beaten egg- Preheat the oven to 190 degrees Celsius. Before putting the brioches in, brush them with the rest of the beaten egg again. Bake them for 25 minutes.
- Share that I used to be the cook and my wife the baker. Fascinates her how things become something completely different