What are the best tips for making bread starter starter?

Bread starter, also commonly called a sponge, preferential or mother dough, is a mixture of flour, water and purchased into a shop or natural yeast that is added to bread dough to improve its taste and texture. For those inexperienced bakers who find that the concept of being intimidating bread starter can help the demystify this process. First, bakers should be aware that the appetizer requires a relatively lengthy period of fermentation. In addition, it is important to know the difference between the most common types of starters. Finally, the bakers should watch their bread appetizer to ensure that it does not become a rumor.

One of the most important things to understand the preparation of bread is that this is a process that takes time. The starter is likely to need at least 12 hours of maturation, while many appetizers have to age for more than a week. In other words, the production of bread that contains a starter requires a significant layout of anticipation. Although it canThe fact that the main bakers assure that the chemical reactions that occurred in a properly injured starter are translated into bread and texture that cannot be adapted to faster recipes.

Despite the fact that everyone consists of water, flour and yeast, the most commonly used starters with bread tends to bring different results. It is also important to know the difference between the most common types of starters: biga, swimming pool and appetizer. Biga contains more flour than water, resulting in a dry appetizer, which eventually produces airy breads such as Ciabatta. Poolish is somewhat "wet", an outstanding starter that contains the same amount of flour and water and is ideal for making thick breads. Sourdough Starters are usually produced by permission naturally-ocurping yeast for colonization of the mixture starting, resulting in bread with unique acidu taste.

In the end, the bakers should watch their starter to ensure that it does not become overripe. This is because the appetizer of bread, which was allowed to age too long, tends to lose gluten, a protein that gives the dough its flexibility. Without this gluten, the dough does not have to maintain its shape well. As it evolves, the bread appetizer will be foam, which will cause it to rise. The starter should be used before this foam collapses, an event that suggests that the mixture no longer contains enough gluten.