What happens when fermentation time is too short between feedings, sourdough starter quantity is too small or levain is too young?
100
increase maturation process
Ferment at higher temperatures and humidity
use flour with a higher amount of bran
make sure water not too cholorinated
longer ferment time
increase levain (50%)
What is the solution for lack of acidity, strength and bad tasting bread?
100
high extraction has positive effect on gas production but negative effect on bread volume--liquid levain increases production of lactic acid and volume; stiff levain increases production of acetic acid
What is the effect of flour on the sourdough?
100
high chlorine in water
What ingredient in water will delay sourdough activity?
100
3x
What is the amount a mature culture can multiply in 8-10 hours?
200
Too much acidity, sharp flavor
What is caused by an inconsistent feeding schedule, too long between fermentation time, too intense bacteria activity, or too much levain in final dough?
200
create new culture, shorten fermentation time and lower temperature, add a little salt to decrease activity, reduce amount of levain
What is a way to correct a defect of bread that is too acidic or has a sharp flavor?
200
determines the nutrients available for microorganisms; low temp enhances production of acetic acid and bacterial activity
What deos enzymatic activity do for sourdough?
200
factor which helps dough aroma, punch and fold
What is oxygenation of dough?
200
Creating a culture-flora of flour; need food (simple sugars), water, oxygen (from mixing)
What is needed to start a culture?
300
insufficient fermentation activity (low gas production)
not enough yeast to make production
excess acidity which inhibits yeast activity
long storage at cold temp
long storage in freeer
What causes lack of development of the bread?
300
add small amt of commercial yeast
make final dough warmer, softer
keep sourdough at temp higher than 50 degrees
avoid putting sourdough in freezer
What is a way to increase development of bread?
300
77 -78 degrees
What is the best end mixing temp for development of sourdough?
300
fermentation and acid production
What are factors that affect sourdough culture?
300
Initially aerobic activity to reproduce microorganisms, microorganisms switch to anaerobic life- warm temp enhances fermentation- yeast and bacteria not need same nutrients
What is occurring during culture elaboration?
400
lack of acidity, gas production, dough too cold at end of mixing, insufficient levain in final dough
What causes lack of strength in levain?
400
Longer first fermentation, more punch and fold, use warmer temp, increase amt of levain
What is a way to correct a problem of lack of strength to levain?
400
negative effect on bread volume
What is the effect of rye flour?
400
shorter fermentation- more starter
longer fermentation-less starter
What is the amount of levain you should use?
400
Process of ensuring starter has nutrients (needed when mixture starts to concave)
What is a feeding?
500
name of culture at 6th step
What is the levain?
500
1. Remove dough before salt incorporated for first feeding
(flour and water added during final dough incorp-eliminates one feeding, but can change culture characteristics dur to difft temp and ingreds.)
2. Starter removed from levain b4 levain incorp in final dough-keeps starter purer bed not in contact with final dough
What are methods for perpetuating culture?
500
ingredient that delays ferment's multiplication; limits protease activity of lactic bacteria
What is salt?
500
last feeding, preferment for final dough
What is levain?
500
name for culture when rises 4x volume in 6-8 hours