What is the chef in the production of bread?
The chef is an important step in baking all sourdough breads. It is a collection of wild yeast collected by unloading flour and a mixture of water to the ferment. This fermented mixture is known as chef, starter, sponge or swimming pool, depending on regional preferences. The pieces of the mixture are used to make loaves of bread, while the rest is fed to keep the yeast colony alive. Some bakeries use the same chef for their sourdough bread for hundreds of years and produce a consistent and sometimes famous sourdough bread.
Most yeast breads use yeast as a joint. When yeast feeds on starches and sugars in the body of bread, it creates carbon dioxide as a by -product, causing the bread to rise. This rise makes the bread light and fluffy, rather than heavy or blocky. The chef attracts wild yeast unique to the area in which he is cultivated. It also supports the growth of beneficial bacteria that give sourdough and other breads made of s.jejich characteristicAcid taste. However, Bakers should not give up, because home sourdough has a unique and amazing taste and it is quite exciting to think about making bread from local wild yeasts.
cooks start with flour and water mixed together to form a rigid dough or dough, depending on regional preference. Half a cup of flour and a half cup of water is a base base, while the chef regularly adds the same amount of flour and water. Many people prefer to use organic whole grain wheat or rye flour because they tend to have more wild yeasts. Others also add things like fruit to encourage chef to ferment faster and create a unique taste. Grapes and apples are two common choice of fruit.
After creating a baseline, the fabric is placed in a bowl and covered with a fabric. It should be left in a warm place, usually around 85 degrees Fahrenheit (29 degrees of cellssia), until it starts to bubble, at this point more flour and water are added to feed yeast. Depending on the regional populations of yeast, the chef can bubble anywhere between eight and a few days. At this stage, it may feel a little strange, but doesn't care.
For approximately four days after the first feeding, the mixture should be fed again every eight to 12 hours. It begins to feel rich, healthy and yeast, at this point it can be used to make bread. Part of the chef, usually around one cup, breaks and is used in the body of bread while the rest is stored. The chef must be fed to stay alive, and many chefs keep him under cooling, slowing growth without killing him. It tends to be most healthy when it is used and often refreshed, which requires frequent baking.