Gluten is what gives shape to dough (origin of word from 'glue') Check the gluten content of ur flour (gluten is a protein, so protein content should be indicative) - 4 any leavened (ie. yeast-based) recipe, gluten should be at least 13% w/w of the flour. Gluten is what sticks dough together & stops the bubbles disappearing from the dough. High gluten wheat is considered the best. Gluten content is tested by dropping a piece of dough & seeing how much it spreads out :) So look into your gluten!
How can i make the bread fluff ,use less weight and get big bread i could never do it with the sourdough and my starter is very active.Do they add any kind of improver to it?
@mrcegodepenas A long fermentation is really key. Just let it bloom and bloom, punch down once or twice, bench and proof. Let it proof until doubled or more. That will really give your bread more volume. This is assuming, of course, that you kneaded the dough for a good long time and formed tons of gluten.
u could do petri dish experiments where u drop a sample of the yeast and let it grow and take samples from different portions and then this way you could get different strians with different characteristics, but still u have to know the different things growing on the dish to get the right samples, or change the environments that the yeast are in, so that a more stronger strain for that environment develops, like less water, or more sugar rich or something like that,
Gluten is what gives shape to dough (origin of word from 'glue') Check the gluten content of ur flour (gluten is a protein, so protein content should be indicative) - 4 any leavened (ie. yeast-based) recipe, gluten should be at least 13% w/w of the flour. Gluten is what sticks dough together & stops the bubbles disappearing from the dough. High gluten wheat is considered the best. Gluten content is tested by dropping a piece of dough & seeing how much it spreads out :) So look into your gluten!
jis57y 8 months ago
Hello...
How can i make the bread fluff ,use less weight and get big bread i could never do it with the sourdough and my starter is very active.Do they add any kind of improver to it?
Thank you
mrcegodepenas 3 months ago
@mrcegodepenas A long fermentation is really key. Just let it bloom and bloom, punch down once or twice, bench and proof. Let it proof until doubled or more. That will really give your bread more volume. This is assuming, of course, that you kneaded the dough for a good long time and formed tons of gluten.
satchmo1991 2 months ago
lol i thought the wild yeast bread looked way nicer than the commercial one
MaZEEZaM 10 months ago
u could do petri dish experiments where u drop a sample of the yeast and let it grow and take samples from different portions and then this way you could get different strians with different characteristics, but still u have to know the different things growing on the dish to get the right samples, or change the environments that the yeast are in, so that a more stronger strain for that environment develops, like less water, or more sugar rich or something like that,
boxa888 1 year ago