What is an appetizer of a sourdough appetizer?

Sourdough Starter is, as it sounds, the starting product used in the production of sourdough bread. Although it can be made in many different ways, the starter can be created simply by a combination of flour and water that can ferment and develop bacteria. The microorganisms are finally produced by an acidic aroma and taste, which is the namesake of sourdough bread. Sourdough Starter is basically self -healing; As long as it is "fed", the starter will continue to evolve and remain usable, which means that some appetizers can be old decades or even centuries. Because these are microorganisms, they are both alive and must be "fed" to allow them to develop and prosper. This is done by a combination of water and flour. Any type of flour can work, wheat, rye and rice flour. There are already a number of microorganisms on flour, including yeasts and many different types of bacteria.

6 LacTobacillus is usually introduced into the mixture either as a bacterium already on flour or from the environment. This initial mixture is then "fed" another amount of flour and water for several days to make yeast and lactobacillus multiply, creating an environment inhospitable for other types of bacteria that could be harmful.

Since the appetizer of the sourdough starter is constantly evolving, it creates a strong mixture of these two microorganisms. Yeast and lactobacillus create the aroma and the taste of sourdough is often described as spicy or acidic. After a few days or a week when the starter was fed and developed, it is usually ready to use in creating sourdough bread through a combination of starter with other ingredients.

One of the advantages of the use of a sourdough starter, besides the signature taste of a sourdough, is that it can continue to benefit and be used for years. Only a part of the starter is used to make bread and the remaining appetizer can be "fed" flour and water and chilled to make a planHe enjoyed her life. There are many bakeries and organizations that have an appetizer older, which is old, some even return for more than a century. The development of the starter is also influenced by local conditions, including air and humidity quality, which means that appetizers from different parts of the world, such as San Francisco, have different flavors.