This document was provided by Josefina Gonzalez to the forum and the truth is I are thrilled to be able to understand this issue and do not take place error in applications, Thanks Josefina is FANTASTIC.
BIOLOGICAL:
natural ferments :
is a yeast with honey, cereals and legume flour. Weighed the effect is based on the mixture of honey and water.
involves a process of several levels or stages at which carbohydrate is reduced, producing carbon dioxide that causes dough to rise.
Fits all cereals, also barley, buckwheat and corn
is suitable for those who are allergic to yeast or for those who need bread without gluten (celiac) and they can make cakes or corn bread
USES
Widely used in the manufacture of biological products, especially in breads of this type. Breads made with this yeast are less acidic than those made with sourdough or yeast.
is found in health food stores in the form of granules.
or natural yeast sourdough
English: Sourdough
French: German
Levain: Sauerteig
Italiano: Lievito mother (or natural)
natural yeast or yeast dough is used for baking and acidify a mass. It is used in making bread
is achieved from a mixture of flour and water, the effect of heat and microorganisms (yeasts, which are responsible for baking and lactic and acetic, who are responsible for the acidification of the body) found in the flour and air, ferments.
mixing the flour with water, these microorganisms are symbiosis and after some time (depending on temperature) need more food, so you need to add more flour and water.
TEMPERATURE
The optimum temperature for development of a natural or yeast dough is between 25 and 30 ° C.
influences the taste of sourdough.
Low temperatures benefit the reproduction of lactic bacteria and acetic acid (the dough becomes more acidic). A very low temperature fermentation takes longer and even if it does occur.
At higher temperatures are produces less acid and the taste can be bland. Never has to be drawn to more than 35 ° C.
TIPS: In winter you can put the bowl in which he is preparing the dough on a radiator, if that is too hot, place a bowl between the bowl and the radiator.
can also use an electric blanket or a hot plate or a light red ray
If dough develops a high temperature (within limits) not to lose sight, as it may overflow.
INGREDIENTS:
To make a dough you need:
flour, flour that is obtained by grinding the beans with the shell (usually rye, but also can be made with wheat flour or both together or with other cereal flours, depending on the type of bread). Do not use freshly ground flour.
Water: has to be warm
Some recipes are recommended or addition of flour and water as ingredients, a little cumin, yogurt, potato water, vinegar or yeast ..... baker, if you're lucky not damaged, but it makes no sense. In those ingredients are organisms that do not play in the sourdough culture itself.
Some disappear when the culture is stable and others may alter or destroy the symbiosis of which we spoke, so you should not use anything other than flour and water.
DEVELOPMENT
takes between 3 and 5 days, depending on conditions
Mix in a bowl 100 g of rye flour with enough water to form a liquid mass (similar to mass waffles). Cover and leave in a warm place (look at point temperature) 24 hours.
second day, add 100 gr. the same flour and water for the liquid mass, cover and re-let in a warm place 24 hours
Repeat the process until the dough is ready for use in baking. This point is recognized by three criteria
1-acid smells (but does not stink)
2-On the surface has formed a foam with bubbles
3-If we put a spoon and we look see lots of tiny bubbles
Use for making bread, reserving some for next time
Practitioners develop the dough in three stages using different temperatures and consistencies of mass to produce a dough within 24 hours
1.fase (this is played mostly yeasts): liquid mass, 4 to 6 hours between 22 bis 26 ° C
2.fase (in this lactic bacteria and acetic acid), more compact mass, 6 hours to about 30 ° C (or 8 hours with a more compact mass at a temperature of up to 22 ° C. This provides further develop higher acidity)
3. stage (level): again more liquid mass, 3 to 4 hours between 28 and 30 ° C.
CONSERVATION:
Modes
1 - cold: whether to use the next few days, this may be stored in the refrigerator in a container that has been rinsed in cold water before it is made of glass, plastic ( plastic) or porcelain well covered more than ten days
To re-use is left out of the refrigerator until you reach room temperature and then fed back, pudiéndola use right away to add to the dough or as a base for another get more amount of dough.
dry 2: when to use it takes more than seven days can be dried, for that is added enough flour, while rubbing with your hands until you get a prepared dry and sandy. Place in a jar in a cool dry place until the next time you need to bake if this occurs in the following weeks.
To reuse necessary add warm water, until you have a semi-liquid consistency, then you can keep feeding it or when you have enough you can use immediately added to the dough we bake
3 in dry scales: baking paper spread with a thin layer of natural or yeast dough and let dry (but never in the oven) and get a dry flaky dough.
If desired, these scales can be milled in a grinder and use like baking soda to make biscuits.
If no ground and wants to use you add the warm water needed two hours and feed on flour and water.
4 Freeze: natural yeast or dough can be frozen without problems, although not the ideal method, I can say though that I have not had problems particularly with mothers bought frozen mass and frozen in the original packaging.
USES
For rye bread because rye flour is not bread with baker's yeast
Some wheat breads such as Ciabatta Italian bread (the dough used in Italy is called "Chariot") or bars French "baguette"
Some corn flour (South Africa)
breads made with sourdough:
keep better and longer. The acid prevents the formation of fungi,
have a characteristic aroma and flavor. Promotes the appreciation of the good aromas, found in the flour, while reducing the bad.
have a finer crumb pores, but at the same time with more moisture and elasticity (easier to chew). for making bread can be cut better.
BUY OR EXCHANGE
In some countries like Germany, you can buy in the supermarket either fresh or dried. You can also get in bakeries, but so far not in Spain, but if the Germans see in some supermarkets, I put a picture of two forms: liquid (the first) and powder (the second).
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masses Not all mothers are alike, but differ in flavor and activity, since not all grains that have been made VISA OR flour are the same (even of the same cereal, have different Source) and so neither are the organisms that contain microorganisms likewise found in the air we breathe in the area or place where culture has become, differ from one place to another.
So will not be like a dough made in Madrid, in Buenos Aires, or Ciudad Real or Barcelona and that is why so there is also an exchange of sourdough or sourdough cultures or yeast.
can also share with friends or acquaintances. *******
also receives old dough sourdough or a portion of the final baked dough. So to not confuse it with this would be better to call her this natural yeast
baker's yeast
German: backhefe or simply Hefe, Germ (Austria)
English: Yeast
French: biologique levure boulanger or
Greek: Mayi (μαγιά)
Turco: maya (pressed Yas = maya)
Yeasts generic name for certain fungi, unicellular, ovoid form, which reproduce by budding or division. Are often linked together as a string, and produce enzymes capable of breaking down various organic bodies, mainly sugars, simpler ones.
But in this case we only take care of that used in the kitchen as baker's yeast
baker's yeast (Saccharomyces cerevisiae Hansen) comes from top-fermenting yeast or surface of the beer.
were selected in the laboratory some races the yeast Saccharomyces cerevisiae, which have some special properties including: high production of carbon dioxide, heat resistance and slow growth.
should not call the baker's yeast "yeast", as although both belong to Saccharomyces cerevisiae are not the same race and also further the yeast Saccharomyces cerevisiae or bottom fermenting used in production of some types of beer and could not be used in baking. Formerly, if used directly obtained in the breweries, but then in the laboratory were chosen some races of the yeast Saccharomyces cerevisiae, that have some special properties including: high production of carbon dioxide, heat resistance and slow growth. Ie only breeds that were used in baking.
may also be confused with those sold in health food stores, granular, powder or tablets, with the name of yeast, this is consumed by being a major supplier of vitamins and proteins or for diarrhea, acne and many other applications, but not for baking or cooking.
This baker's yeast is characterized by high driving force and have few gluten-destroying enzymes. TEMPERATURE
The ideal temperature for the promotion of this yeast is about 32 degrees Celsius (not so yeasts fermenting beer or background that are not used in baking).
The ideal temperature for reproduction is about 28 ° C.
At 45 ° C the cell begins to die.
FORMS OR STATES IN WHICH CAN BE FOUND ON THE MARKET AND EXPIRY:
In the liquid state is only sold to industries.
Pressed (we call it also cool)
The fresh pressed or preserved at a temperature between 2 and 8 degrees Celsius or Centigrade driving its total activity for 14 days. Expired yeast loses its activity and does not help put more quantity.
is recognized if a yeast is fresh, not only in color as well in its smell, taste and texture. A fresh yeast has to be light-colored, yellowish-pink (although we could also say clarito beige), has a pleasant smell, taste sweet and creamy when you leave. Old and expired yeast has a grayish brown color, smells and sour flavor and a chalky texture.
Located in supermarket refrigerators usually near the butter into cubes wrapped in paper or dies, or in bakeries
In powder (*) or dry. be found in supermarkets on the same shelf where the baking soda or baking powder (not to be confused with this).
(*) lyophilized (DRAE): Separate water from a substance or a solution, by freezing and subsequent sublimation at reduced pressure of ice formed, giving rise to a spongy material is subsequently dissolved ease. It is used for dehydration of food and other biological materials heat-sensitive products.
An example of a known substance that instant coffee is freeze-dried
Other special yeasts such as those that shorten the shelf of cooking or used to interrupt ( frozen pre-baked products). Used in industry
Likewise, in the market, some genetically modified (GM). Not directed on package.
In Germany (by industry Yeast Berlin) are natural. I am NOT very safe and if so, to when?
DOSAGE:
cubes are pressed fresh yeast pso of 42 gr. and serve to 1 kg of flour at most.
As a general rule is used for 500 grams of flour, between 30 and 40 grams of fresh yeast (about 6% of flour weight).
The weight of the envelopes of dry yeast powder or dehydrated bakery depends on the brand. Usually indicated on the envelope
For example, in the Omo brand whose envelopes are 5.5 g. equivalent to 14 gr. the fresh
Two envelopes (8 grams each) of yeast powder, dried or dehydrated, equivalent to a cube of fresh yeast or pressed (42 g.)
But the amount of yeast does not depend only on the amount of flour, but also other ingredients that can make a heavy mass such as nuts (walnuts, almonds ...) and fat containing (butter, margarine ...) in these cases you need more.
USES
For bread doughs (ecepto in rye flour bread).
Cakes and pastries (eg Swiss rolls, brioche .. etc ..) with yeast dough made from flour of wheat or mixture.
Pizzas, pies (The Galician) and others.
CHEMICALS:
baking soda or baking powder
in Spain known for baking powder or Royal (with mention of best known brand) and baking powder
In English: powder backing
German: backpulver
drive is a mass composed of three elements:
A leavening
A acidulant A separator
Raising agent: the most widely used is sodium bicarbonate
Acidulant: the most commonly used are: disodium dihydrogen diphosphate, sodium salt of phosphoric acid or monocalcium orthophosphate
In yeast biological chemical is used as acidulant, citric acid (E 330) or tartatro potassium (E 336). These phosphate-free yeast, almost no spice (neutral), but are more expensive. I have not seen in Spain which does not mean they do not sell.
separator do prevent reaction before use. Modified starch is usually
Using baking powder dough does not need rest, that is immediately introduced into the furnace. The heat and humidity make the leavening to react with the acidulant and produces carbon dioxide (CO2), causing the mass to expand
USES:
pastry is commonly used for all kinds of sweets and biscuits, including high-fat cakes, sugar, nuts and raisins.
is added to the dough mixed with flour.
DOSAGE
16 gr. sufficient for 500 gr. flour. But it must always take into account the amount indicated in the recipe. If you add too much the result will be that after baking the cake are down and caking.
SODAS OR GASEOUS
drivers are also composed of an acidulant and a raising agent, which typically come packaged separately so you do not need, such as chemical yeast a separator such as starch.
bring sachet packets usually in pairs, formerly instead of folded paper envelopes came in and were often called "confetti" there, that some old recipes in place of a trademark or soda or soda is used as the "confetti"
a color generally (blue, yellow) containing sodium bicarbonate
other generally white, which contains tartaric acid and malic acid
The two combined enhance the flavor while increasing the volume of the dough.
There are other brands like White Hen or lithia of Squire (*), where instead of coming separately is the same on the leavening and the two acidulants
best known brands are:
With two envelopes:
Armisen
The tiger
"The National Flag with the cross of Santiago (English soda ) "
Mercadona Mark Squire:
With
about: (*)
USES
Se usa como refresco (agua de litines)
Rebozados
Bollería (magdalenas, rosquillos ....)
En estos dos ultimos usos se puede sustituir por levadura química.
CARBONATO AMÓNICO
En realidad es una mezcla de tres elementos:
carmonato amónico E503i
carbonato ácido de amonio o bicarbonato de amonio E503ii
y carbamato amónico
Leva la masa a lo ancho y poco en altura
Es adecuado for dough with rye flour, giving the dough a large volume, high elasticity and a characteristic flavor (slightly acidic). The acidity prevents fermentation by foreign agents and prevents mildew. As far as baked goods with this drive are retained for longer.
USES:
flat cake is used as a typical "Lebkuchen" German, cookies or cakes spiced as some "Speculatius" cakes or buns called Americans and some honey
potassium carbonate (potash)
like the previous mass across the width cam that along.
USES:
the same as ammonium carbonate
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