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What is "sour feed"? | Israel today

2020-05-28T17:31:06.070Z

| Bread and pastriesWe feasted on cheeses this holiday and forgot the bread, which should definitely be honored • As compensation: We brought in an expert to teach you how to make and grow sour If you did everything right, that's how it would look in the end Photo:  Ben is a good sign Pentecost, the second of the three habits, symbolizes for us all cheese, but it is not just cheese and as many like to mention, i...



We feasted on cheeses this holiday and forgot the bread, which should definitely be honored • As compensation: We brought in an expert to teach you how to make and grow sour

  • If you did everything right, that's how it would look in the end

    Photo: 

    Ben is a good sign

Pentecost, the second of the three habits, symbolizes for us all cheese, but it is not just cheese and as many like to mention, it is a holiday dedicated to the produce of the country. Dozens of recipes, special editions of new products, TV shows and blogs deal with dairy products for a variety of types, and for a moment we seem to have forgotten about the bread, which should also be a respected place on holiday.

We can give lots of praise to the bread, it will be fun and we do it all the time, but better than that is having you call an expert from the field, who will teach you how to prepare it properly. To that end, the bread man was given a good mark. A person who lives around the clock, a day student of gastronomy science in Italy and the rest of the time a baker who gives courses and workshops nonstop, you guessed it, on bread. A good sign will teach you how to prepare from scratch, so keep this article close and accessible.

Many names for Shavuot, each symbolizing a different essence of the holiday Harvest holiday is because at that time of the year they finished harvesting the wheat. They brought the new wheat to the temple for sacrifice, a custom called "the two loaves." The bread they would make from the new wheat, there was chametz bread, "do you bring your own bread, whiskey, seafood, seafood, seafood, (Leviticus, Chapter 23). Or as we know it sour bread. 

The method of making sourdough bread is thousands of years old, and is available in a variety of shapes and styles in different parts of the world. Sourdough bread was first discovered, in ancient Egypt, in ancient Egypt. One day when they let wheat cereal (crushed wheat flour with water) rest for the night, they noticed the next morning that it doubled its volume and decided to bake it. They marveled at how airy she was. Tasty and easier to digest. From that day on, the pickles and bread have undergone many changes until they come to the look, taste and texture of the sourdough bread we love so much. 

So what is sour bread? 

Sourdough bread is a bread usually made up of a number of individual ingredients: flour, water and salt. The pickle replaces the role of yeast that is so important in dough to make it apple. It also consists of flour and water. The salt's role is to prevent the development of negative bacteria and bacteria in the dough's development and to refine flavors. The process of making bread is usually spread over a few hours to a few days. 



It is a slow fermentation process that all starts with wild preservatives that are all around us that are fed by the natural sugars found in flour. In this process, proteins, sugars and fats are decomposed into their simpler form, which facilitates the digestion of bread. In addition, in addition to the nutritional benefit, the dough fermentation process becomes more sour (not necessarily in its taste) and extends shelf life and enriches the bread with deep flavors. 

What is a sour feed?

To make the pickle we will need two large empty jars, weight, spoon for mixing, water, whole flour (rye preference) and white flour. that's it. So you don't have too many excuses to go into the kitchen and just get out. The pickle build will take about a week, but don't worry, it requires a few minutes of attention a day. 

Feeding means adding new flour and water to sour to keep the amount we want to make breads on a regular basis. In the first week, we may throw away some of the amount we get each day. We need to develop the acidity and ripeness of the sour, and then every "injection" will be used to make amazing bread.

Military schedule for sour growth

Sunday: Mix 100 g of rye flour and 150 ml of water in an empty jar until consolidated. We will close with a lid without tightening in a shady and cool place (250 g total).

Monday: After 24 hours, take 75 grams of the mixture from day one (the rest of the toss), and put it in an empty jar. We will feed on 50 grams of whole flour, 50 grams of rye and 125 ml of water. We will close with a lid without tightening in a shady and cool place (total 300 grams).

Tuesday: After 24 hours, perform the same process as the second day. The empty jar that is used on the third day is the jar we cleaned from day one (total 300 grams).

Wednesday - Sunday: On Wednesday we should already smell a delicate sour smell and notice small bubbles. If there is no giving up, she will have another chance for two days. These days, we will feed the pickle every 12 hours, which means feeding twice a day, morning and evening. Feeding is the same as on day two (total 300 grams in each stage).

After a sour week, you're ready to go and make some wonderful bread. Depending on the recipe you use, you will know how much you need to keep. Remember! Whenever we use sour cream for the requested recipe, we will save some of it to start fresh fermentation after feeding.

For home use I would recommend keeping 250-300 grams of tart in the fridge. The reason we keep the pickle in the fridge is to control its fermentation. The pickle likes the room temperature, in the refrigerator it develops much more slowly. Very convenient for those who do not bake every day. It should always be kept in a tool with a lid tightly so that we do not choke it. 

Come on! Get started!

Anyone interested in tips, tips and questions can be contacted by a white on Instagram account @bengingi

Source: israelhayom

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