Naturally-leavened bread: a DIY ferment

Slowly fermented bread is known in the U.S. as sourdough; in France, "pain au levain"; and in Spain, it's bread from "masa madre". Here, two generations of Spanish women talk about saving "mother dough" and making bread with a ferment. Original story here: http://faircompanies.com/videos/view/the-way-bread-was-made-fermenting-with-m...

Category:

Howto & Style

Tags:

• yeast
• ferment
• mother dough
• bread
• industrial yeast
• homemade bread
• natural leaven
• fermented food
• spain
• sourdough
• nonleavened bread
• pain au levain
• masa madre

[staceyannec]

wow, when do they bake the bread tho?

[kirstendirksen]

@staceyannec Once you've made the ferment (the starter), you can use it at anytime to make bread. Once you use it to make a dough, it takes anywhere from a couple hours (for it to rise) to as long as 15 hours (or even more with some starters). For more, I have a DIY explaining how to make the starter and bread on our site: faircompanies (dot) com /diy/view/ferment-your-own-bre­ad/ (sorry, you have to remove the spaces).

[kirstendirksen]

@staceyannec Once you've made the ferment (the starter), you can use it at anytime to make bread. Once you use it to make a dough, it takes anywhere from a couple hours (for it to rise) to as long as 15 hours (or even more with some starters). For more, I have a DIY explaining how to make the starter and bread on our site (go to faircompanies and the section "eco-DIY" or search "ferment your own bread".

[MrAmedina5]

Hola senora, me gustomucho su forma de aser el pan the madre, y megustaria saber mejor su receta,Gracias por tomarce la molestia de en senarn

[kirstendirksen]

@connaultnicolas Thank you. I had used the Spanish "pan" for bread.. just swapped it.

[staceyannec]

@kirstendirksen thank you! i just checked out the instructions i'm going to try it tonight!!