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Posts Tagged ‘Natural Leaven’

The Sourdough Starter Recipe

March 8th, 2010 | Author: admin

Sourdough started about 6,000 years ago when human found out how to boost the leavening and fermentation of grains to be brewed into drinks or baked into bread. A portion of the fermented grains were then saved by people in the past to begin the fermentation of the next batch of bread. Sourdough was then [...]

Posted in Breadmaking | Tags: Bread Dough, Bread Rise, Dry Yeast, Ethanol, Fermentation, Flavors, Fruits And Vegetables, Fruits Vegetables, Grain Surface, Lactic Acids, Natural Leaven, Protective Environment, Purpose Flour, Simple Sugars, Sourdough Bread, Sourdough Starter Recipe, Symbiotic Relationship, Warm Water, Whole Wheat Flour, Yeasts | Comments Closed