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Starting a sourdough starter The classic method for preparing natural yeast is the mixing of flour (good quality)

water and left to ripen. This type of maturation can be shortened with the addition of yogurt, ripe fruit puree etc.. (Products that activate the faster the fermentation process). Procedure: g. ! ripe fruit puree g. "!! flour g. #$! water you should use spar%ling mineral water because it contains carbon dioxide, which facilitates the activation of acidity, essential for processing into sourdough. &ix evenly and place the dough in a covered container (not airtight) to prevent fouling. Put to rise to a temperature of $'($) * + for about ,) hours covered. +ontinue refreshments until the yeast will come to maturity in -ust , hours at a temperature of $) * +. .nly at this point you can proceed to consider the preparatory refreshments for the dough. Conservation of the yeast .nce the preparation of the yeast, in addition to being used for doughs leavened bread and pastries, can be stored for subsequent processing while %eeping it in water. &/0 process for its conservation is as follows: as already indicated, refresh the yeast with flour and water (with the system in water, the percentage of the latter should be about ")(,!1) The leaven is to be wor%ed in clean conditions2 the dough should be dry and smooth and soa%ed in water with a temperature of $! * + and approximately three times greater than the volume of the yeast itself and then put to rest in an environment with a temperature of #) * + for #$ 3 $, hours for a longer period of preservation of the yeast ( 3 ' days) doses of flour and water will be increased by three or four times compared to the dose normally used for a normal refreshment. 4fter placing the dough in water (approximately $! * +) and when it is moved up to the surface to put the yeast in a refrigerator at 3 5 * + in order to slow down so the fermentative activity. Correct use of the yeast 6or the renewal of the yeast stored for several days, use only clean part crusts and impurities, refresh your mother three times to ma%e them buy the necessary strength. 7sing the yeast ta%en from the water and is mixed with a quantity of flour equal to its weight and ,!1 of water (the water temperature will be of $$($, * +). Conservation of the yeast (for long periods) The conservation of the yeast in water can also be done by free8ing. Ta%e one of the last refresh and put it in water and let it come to the surface2 wait for about an hour, then passing it in a refrigerator (,3 * +) for a few hours then transfer, always in water in the free8er. The yeast in these conditions may remain for long periods of time. Thawing must then ta%e place at room temperature ($!($$ * +) in the same container for about $ days and then left to rise for another $, hours to complete its recovery. 4t this point you can proceed with the normal operations of refreshments. 6or storage without free8ing the system do the following: put in a planetary flour and yeast in equal quantity and mix on low speed until a powder and then roll out on a clean surface and let it dry completely. 9hen it is well dry setting it in plastic bags and pass it in a refrigerator ( 3' * +) for storage which can last for long periods. To return

to using it to add the water and proceed to regular refreshment until you get a yeast when ripe. Check the characteristics of the yeast /t is important to always chec% the quality of the yeast by controlling the level of acidity with p: meter, and the state of maturation. 0ast but not least the temperature can fluctuate from $ to "! * +, it is also important to %eep it at this level not only to have a fair degree of acidity in the finished product, but also to preserve the exact balance between the acidity produced in yeast (acetic acid 3 lactic acid). &ature yeast: acid sweet taste without aftertaste, white paste 3 ivory, soft, with alveoli prolonged optimum p: ,. but can vary between ,." and ,.). ;east too wea% little flavor acid almost tasteless, almost white color too light, compact paste poorly honeycombed with p: above . ;east too strong acid taste bitter, grayish, irregular bubbles round shape, texture appicicosa with p: below ,. ;east excessively acid: acetic acid taste, smell of cheese (acid buttirico), color gray, stic%y paste with very low P:. Corrective measures to improve the yeast ;east too strong slice the sourdough and place them in water ($!($$ * +) by adding g. 4bout $ sugar per liter of water and leave to soa% for # ($! minutes. 9ring the yeast and go to the refreshment with the following doses: g. $!! yeast g. 6lour ,!! 9 " ! P ( 0 !. g. $!! water proceed to the subsequent refresh until the yeast will not be on the surface in about # hour at a temperature of #)($! * +. Yeast too weak: refresh the yeast with the following doses: g. $ ! yeast g. 6lour $!! 9 " ! P ( 0 !. g. #!! water g. $ sugar proceed to the next normal refresh until the yeast will not be on the surface in about # hour at a temperature of #)($! * + Yeast soured: clean as for the yeast too strong and then continue with the following doses of refreshment: g. $ ! yeast g. 6lour !! 9 " ! P ( 0 !. g. $ ! water g. $! egg yol%

g. " sugar %nead until dough is smooth and dry, and place it in water. Then proceed to the next regular refreshments (where you do not have to use egg yol% and sugar) until the yeast will not be on the surface in # hour at #)($! * +. Bread with yeast (kept in water) to 1 mixture <read with yeast (%ept in water) to # mixture /ngredients: g. #$ ! yeast %ept in water after the $nd refreshment for about #' hours at #'(#) * + g. 6lour !!! 9 $)! P ( 0 !. g. " !! water (5!1 on flour added) g. ## salt &ixing times: spiral mixer: $ minutes at speed # 3 5 minutes at speed $ plunging mixer: $ minutes at speed # 3 ) minutes at speed $ 6inal dough temperature: $5 * + Procedure: <egin the dough with flour, yeast, water and 1, half the salt mixture and slowly add the remaining water. 0et the dough rest for about =! minutes at $5($) * +, to form a roll or loaf (possibly with si8es greater than g. !!), and let rise for about , hours at a temperature of $) * +. <a%e with steam at $$!($"! * + and after a few minutes to lower the temperature of #! * +. 6inish coo%ing with the draft open. 9anting to adopt the system autolysis: &ix the base ingredients (flour, water ( 1)) for 3' minutes at speed #. 4fter autolysis, about "! minutes, resume %neading on $nd speed, adding the remaining ingredients and remaining water. This method is particularly recommended for ba%ing with yeast. The benefits are many: increased extensibility of the dough (which becomes faster with smooth reduction of mixing time), forming a smoother, more volume, better alveolation and greater softness of the crumb. Bread with yeast method poolisch Preparation poolisch: g. #!! yeast ready after $ refreshments g. 6lour '!! 9 "$! P ( 0 !. g. '!! water g. $. salt >issolve the yeast in the water, add the flour and salt and mix. The mixing is good to do it with a planetary mixer. 0et rise in a temperature of #'(#) * + for #$(#, hours >ough: Poolisch ?

g. "!!! flour type $)! P # 9 ( 0 !. g. $! ! water (5!1 of the total flour) g. '! salt ($1 of the total flour) Final dough temperature: $5 * + @nead , minutes at speed # 3 ) minutes at speed $ (Apiral mixer) minutes at speed # 3 = minutes at speed $ (plunging mixer) Procedure: Atart the dough with flour, mix # and 1 water. /n the middle of dough, add salt and remaining water. 0et the dough rest for about =! minutes at $5($) * + 6orm a roll or loaf (possibly with si8es greater than g. !!), and let rise for about , hours at a temperature of $) * +. <a%e with steam at $$!($"! * + and after a few minutes to lower the temperature of #! * +. 6inish coo%ing with the draft open. Wanting to adopt the system with autolysis: @nead the basic ingredients (flour, water ( 1)) for 3' minutes at speed #. 4fter autolysis, about "! minutes, resume %neading at speed $ add poolisch, salt and remaining water. This method is particularly recommended for ba%ing with sourdough. The benefits are many: increased extensibility of the dough (which becomes faster with smooth reduction of mixing time), forming a smoother, more volume, better alveolation and greater softness of the crumb. Bread with flour made from durum wheat semolina sourdough # &/B g. #!! yeast ready after $ refreshments g. 6lour '!! (9 "$! 3 P ( 0 !. !) g. " ! water g. $. salt &ix: " minutes at speed # 3 ' minutes at speed $ (Apiral mixer) , minutes at speed # 3 5 minutes at speed $ (plunging mixer) 0et rise in a temperature of #) * + for #$(#, hours. /f the yeast is less than , hours at $5($) * +, do not add salt. $nd &/B: >ough # ? g. "!!! durum wheat semolina g. $# ! water (5!1 of the total flour) g. Aalt '' ($.$1 on flour added) you can add to the final g. ;east or "! g. "!! of biga (with leavening of $!($, hours) reducing the time of rest of the dough at '! minutes and the final proofing at '!(5! minutes.

Mixing times: Apiral mixer , minutes at speed # 3 ) minutes at speed $ @neading: minutes at speed # 3 = minutes at speed $ Final dough temperature: $' * + Procedure: Atart the dough with flour, mix # and 1 water. /n the middle of dough, add salt and remaining water. 0et the dough rest for about =! minutes at $5($) * + 6orm a roll or loaf (possibly with si8es greater than g. !!), and let rise for about , hours at a temperature of $) * +. <a%e with steam at $$!($"! * + and after a few minutes to lower the temperature of #! * +. 6inish coo%ing with the draft open. Wanting to adopt the system with autolysis: @nead the basic ingredients (flour, water ( 1)) for 3' minutes at speed #. 4fter autolysis, about "! minutes, resume %neading on $nd speed, adding the remaining ingredients and remaining water. This method is particularly recommended for ba%ing with yeast. The benefits are many: increased extensibility of the dough (which becomes faster with smooth reduction of mixing time), forming a smoother, more volume, better alveolation and greater softness of the crumb. hat The sourdough is a mixture of flour and water paste to mature spontaneously in the environment for a certain period of time, during which the microorganisms present in the flour, water and air reproduce and ferment. The microflora present in this mixture is generally composed of saccharomyces selected breed (various strains of Aaccharomyces and +andida) and heterofermentative lactic acid bacteria (0actobacillus families: brevis, casei, plantarum, acidophilus, etc..). The two microbial species present in the mother operate in symbiosis %eeping constant the microflora that, in any way, can be modified by varying the preparation. The yeast is also called mother or sour dough. Commodities Farina: to start a sourdough flour is recommended to use a high yield with a good gluten2 Water: drin%ing not too rich in mineral salts, as these will delay the process of fermentation of the dough. ;ou can also use carbonated water: carbon dioxide, in fact, is an essential element in the transformation of sour dough. Other Ingredients: to accelerate the wor% of microorganisms when you start a sourdough you can add fruits, peels or yogurt. !ow to prepare the yeast <elow is an example to start the yeast. :owever, it is possible, and less complicated, lend him a piece of her mother by those who wor% for a long time with this product. Ripe fruit puree 100 g - 200 g flour - 0 g Water @nead the ingredients evenly. Place the dough in a container full of water (at a temperature of about $! * ( $, * +). The quantity of water must be at least four times greater than the weight of the dough or must allow it to completely sin%. 0et rise for ,) hours at $' * ( $) * +. 4fter ,) hours, the effect of carbon dioxide, the dough will come out, it is a sign that has fermented. /f this does not happen repeat

the process, because the bacteria did not develop optimally. &ix with an equal weight of flour and ,!1 water. +ontinue this process until the yeast has reached the right maturity. 4t this point, proceed to the preparation of refreshments mixture. "he alternative .nce mixed the ingredients (not ! g water #!! g), it is possible to follow a different preparation, covering the dough with a cellophane and let it rise for ,) hours at $' * ( $) * +. 9hen the dough has reached three times the initial volume, yet mixed with an equal weight of flour and , 3 !1 water. +ontinue with this process until the yeast has reached the right maturity every , hours at $) * +. #efreshments 4re %ey to %eeping alive the yeast and the subsequent preparation of the dough. /t is important to proceed with extreme care and cleanliness of the environment and equipment. Cefreshments usually precede the final mixture and serve the purpose of enhancing the ability of the yeast fermentation, and at the same time, lower the acidity. Dormally it pic%s up the inner part of the yeast. 4 part of yeast you add flour and water: for refreshments so3called carry3over, where the yeast is %ept alive, we add !1 of water on the flour addition. 6or the preparation of yeast dough, instead, is added equal weight flour ?#!1 and !1 of water on the weight of the yeast: eg. # %g ##!! g yeast ? flour ? !! g water. /n the practical part you will find refreshments to ma%e small soared as the brioche. The fermentation phase will come to an end when the yeast will have tripled its original volume. This operation is usually repeated three times. /t is important to chec% the volume of the yeast by putting a small amount of yeast (warning 3 see page ,!) in a glass cylinder or cylinder. Eg #st refreshment: yeast $!! g? g? flour $$! g water #!! g F $! (3 light)2 $nd: flour, ba%ing powder " ! g? ") g? water #5 g F =#! g (spy)2 "rd: flour, ba%ing powder 5!! g? 55! g? " ! g water F #)$! g (spy). Ta%en since the last refresh for #! ! g of brioche dough, the rest can be stored and will act as a mother. #efreshment for the production of $rioche Cemove the yeast from the bag, cut it into thin slices and put them in a bowl filled with water at a temperature between $! * and $$ * +, for about $! minutes. 4fter the time necessary to squee8e the dis%s and put the yeast with the flour in the mixer (equal weight of yeast increased by #!1) and water (half the weight of yeast) 3 eg. $!! g yeast 3 $$! g flour 3 #!! g water. @nead, roll up the dough around itself, and then cut a cross on the surface continues to roll. Put the yeast in a piece of cellophane and place it in a container. 0et rise to $) * + with )1 relative humidity up to triple the initial volume. 4fter the third refreshment wrap the dough, without it rise further, in a piece of cellophane to avoid formation of the crust. Then place it in cloth to protect from light and to avoid the strings that bind him to slip away from the cellophane when the yeast starts to pull, tied. 0et trigger the leavening until the strings begin to pull and stored in a refrigerator. Cun the refreshment for " days to " times a day. .n the fourth day, repeat all the steps up to the third party at this point, instead of Gpac% itG and store it in the refrigerator, let it rise to $) * +, after , hours, when the volume has tripled, proceed with the dough for the brioche. "o check the volume of the yeast Ta%e a bit of yeast and put it inside a small cylindrical container. The yeast GspyG will occupy one third of the volume of the cylinder, when he reached the edge means that it has tripled its initial volume and is ready for the next refresh. !ow to check the %uality of the yeast& 4 time experienced professionals, tasting yeast, understood when he had reached the right maturity. Today, to run an ad hoc wor%ing through more scientific method, using the p: meter (see next paragraph). Preparations for a good result fermentai of sweets and confectionery leavened yeast is

essential to use only a perfectly healthy and mature. The yeast may have the following characteristics: ripe 3 slightly acidic flavor, with soft white body and elongated cavities, p: ,3,.#!, smell of alcohol2 leavening of the past 3 sour taste bitter, grayish, round alveoli, p: "3".), pungent scent acid2 too wea% 3 sweet3sour taste, white color, slightly dimpled dough, p: 3 . , the scent of flour2 sour 3 taste of acetic acid, the smell of cheese (given by the acid butyric acid), color gray, wet and stic%y dough, very low p: (it is recommended to ta%e another mother). 'mproving the yeast Yeast too strong: #) +ut the slices of sourdough # cm thic% and place them in water at $! * 3$$ * +, adding about $ grams of sugar per liter of water2 $) leave to soa% for $! minutes2 ") squee8e the yeast and proceed with the operation of refreshment, with the following dosages: yeast $!! g ,!! g flour $!! g water ,), proceed to the next refreshments dosing the flour until you get a yeast of the right consistency, which mature in , hours at $) * +. Yeast too weak: #) refreshed the yeast with the following dosages examples: yeast $ ! g G!!G flour $!!g #!! g water $) mixed to obtain a homogeneous mass and dry and let rise, as a rule2 "), proceed to the next refreshments, measuring the flour until you get a yeast that ferments the right force and in , hours. Yeast soured: #) Proceed as for washing the yeast too strong. To reconstitute the yeast, then proceed with the following dosages examples: yeast $ ! g G!!G flour !! g $ ! g water $) &ix until a homogeneous mass and dry and let rise until it has tripled its original volume (more than , hours). ") Proceed to the next refreshments, measuring out the flour and water until you get a yeast from the right force, which ferments in , hours. hat is p!& 4cidity is one of the main aspects to be ta%en into account in assessing the quality of the yeast. The p: is the scale 3 that goes from ! to #, 3 with which it is estimated the acidity of an environment: water eg. is a neutral environment with a p: equal to 5. 9hen the p: is above 5 the environment is basic or al%aline2 when it is less than 5 will instead acid. +onsequently, the lower will be the value of p:, the more acid will be the environment. The p: is measured with the p: meter, an instrument that calculates the potential idrogenionico of the dough, or the amount of : ? ions (hydrogen) present in the water free of the dough. &ore the number of ions is high, the lower the p:. The p:, however, is not completely reliable as a value measure only the total acidity, while it is important to %now to what extent such as acids and is composed of the yeast. The p: also does not detect the strength of the yeast in the absolute sense. The two acids more products in a leavened dough are lactic acid and acetic acid.

They perform different functions within the product, for example. interfere on the rheological properties of the dough (elasticity, water absorption capacity and to retain the carbon dioxide), modifying the texture. These two acids also contribute to the formation of aromas during coo%ing with alcohol, ethyl alcohol produced by the fermentation of yeast, giving rise to numerous volatile flavoring. The lactic acid and acetic acid must be in balance to avoid the formation of unpleasant aromas and taste too acid. The ideal proportion is three pieces of lactic acid and of acetic acid. (lements that influence the formation of the dough The success of a product in yeast dough made with yeast or sourdough, depends on some %ey factors that can be summari8ed as follows: H characteristics of flour H quality of the yeast H the balance of the recipe H environmental conditions H &oisture content pac%aging H machinery )et*s look at a few: Flour 3 especially albumin and starch. 4 good yeast dough, with the new technical requirements, is obtained by balancing the yeast with a maximum of $ ! g per # %g of flour, calculated on the first batter to fall to a minimum of #)! g of dough rich in sugars and fats. 7sing strong flour pasta should be well wor%ed, because both during leavening is ba%ing, you can get the maximum increase in volume, than%s to the wor% of the dough and the total development of gluten. !east 3 in the rising phase, the addition of too much yeast in the recipe encourages excessive consumption of sugar and fat, ma%ing the dough drier and less tasty2 a dose too low, on the contrary, it retards the leavening. 9hen the yeast is ready, that is mature, you can complete the mixture weighing, forming, focusing on product and letting it rise before ba%ing. Mixers 3 with their processing influence the formation and the amount of gluten. 6or example, a machine with the plunger tub too high in proportion to the amount of batter, it will heat up during the %neading, creating significant problems. The optimal duration of the process gives the dough elasticity, temperature, gas retention during fermentation. "ale 3 gives greater strength and elasticity to gluten2 increases the browning of the crust in ba%ing2 gives it a more pleasant taste and enhances the perception of taste. "he leavened recurrence Ta%ing advantage of the pre3festive occasion to spea% of the two leavened popular throughout the country and abroad: panettone and pandoro.+ome by decree of Iuly $$, $!! both, to be referred to as such, whether artisanal or industrial, must be obtained Gby fermentation from natural sour dough,G and, of course, contain high quality ingredients such as GhenJs eggs in +ategory 4 or egg yol%, or both, in such quantities as to ensure not less than four per cent in the yol%2 butterfat, in an amount not less than sixteen percent for the Panettone and Pandoro to twenty percent2 raisins and candied citrus peel, in an amount not less than twenty per cent (for the ca%e), and salt. G <eware though, the butter contains # 1 water, which should not be included in the calculation of the percentage of butterfat in the decree. 't is useful to know that +++ H To wor% to the best panettone is important to pay close attention to yeast, measuring the p: with a p: meter, in order to %eep under control the acidity. /t is also imperative to wor% with a GspyG (for more, see >olcesalato n. )" Aeptember $!!)), which allows the operator to chec% the strength of yeast. /n the yeast ca%e must be stronger than that used for the Pandora. H /t is also important to respect the times and temperatures rising, because the ca%e tends to become acid easily.

H The main difficulty in the production of modern Pandora is in the length of wor%ing time and the fact that it is necessary to strictly comply with the time to rise refreshments. 7nli%e the classic Pandora who was a yeast dough ( peeled, the modern one is only leavened dough that requires many steps for the inclusion of the high amount of sugar and butter. H Cis%s: leavening too long and too high temperatures lead to the total GflexingG of the dough in the machine (commonly called that GrotsG and is unrecoverable). Cising time too short or too strong flour instead lead to the collapse of Pandora in the mold after coo%ing. ,ethods of preservation of the yeast The part of natural yeast which is not used for the preparation of the recipes can be stored for several wee%s to several months. Auch preservation can last for a very long time, depending on the state of the yeast itself and the operator. 6or a limited shelf a few days, the yeast can be %ept at room temperature between # * and #) * + for #$($, hours with refreshments daily. 4fter running the refreshment, the yeast that is not used for the recipe is mixed with flour and water and then wrapped and enclosed in a lot of tough fabric. 6or longer storage (one wee%), instead, it is necessary to store it in a refrigerator at , * +, rinfrescandolo at least once a wee%. /n this case, the weight of flour and water is doubled compared to the normal dosage of refreshments. 4nother method of preservation, distributed mostly in Piedmont and Kalle dJ4osta, is to put the yeast in a bowl of cold water, instead of the cloth, for #$3$, hours of storage operations. The result is similar to the first, but not widely used in large3scale production. 6or a very long conservation, without the need to refresh the yeast for many months, it will be necessary to pulveri8e the product. To do this -ust add to the yeast equal weight of flour and %nead in the mixer until a homogeneous powder. The powder thus obtained, after being sifted and made as fine as flour, it should be stretched out to dry in a ventilated place. Aubsequently to be collected in a bag for food and stored in a refrigerator at , * ( * +. 4t the time of use -ust add the water required to start the refreshments daily until reaching the optimal maturation, or until the yeast triple the initial volume in four hours. 'mportance of cooking in relation to the development /t is clear that a well3developed dough and provides a pleasant sensation of softness and friability along with a beautiful color. &ore developed is a product are more open its pores from which comes out a greater amount of steam, and since it never exceeds the temperature of =) * +, acts as insulation, preventing the heat of the furnace to act too quic%ly. +onsequently, a product less developed leaves exit lesser amounts of steam and tends to ta%e color faster, but remained uncoo%ed in the center. 4 regular development, on the contrary, will give the sweet yeast dough a nice texture and a great flavor. 4t the beginning of ba%ing yeast wor%ing hard, producing the so3called Ginitial pushG or Gpull from the oven.G /n particular, during lacottura, at "! * + some phenomena occur: H expansion of the gases2 H accentuation of production of en8ymes2 H production of sugars. 9ith increasing degrees of other phenomena occur: H at , * ( ! * + 3 salvifica8ione of starch (initial stage of the transformation of starch into sugars and subsequently into carbonic gas)2 H ! * ( '! * + 3 the formation of carbon dioxide and dellJalveolatura of the product2 H '! * ( )! * + 3 completion of gelation, coagulation of gluten and cessation of en8yme activity2 H =) * + 3 Training and development is completed, the water vapor2 H ##! * ( #"! * + 3 formation of dextrin (crust), carameli8ation of sugars (formation of crunchiness and aroma of the products)2 H #"! * ( #)' * + 3 carameli8ation in dar% blotches2 H $!! * + 3 carboni8ation.

The heat, during firing, penetrates the leavened products to a temperature ranging from # * to $ * + per minute. This happens, according to the volume of the product, after reaching '! * +. The paste is a poor conductor of heat because of its composition rich in moisture and insulation products such as fats. The choice of temperature and ba%ing time are therefore crucial to obtain a product that corresponds to the quality of the selective leavened ca%e.

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