Recipes for Kids In Urdu for Desserts for Dinner for Chicken with Ground beef clipart in hindi for c: Starter Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies

Starter Recipes Biography

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he preparation of sourdough begins with a pre-ferment, (the "starter" or "levain", also known as the "chief", "chef", or "head"), made of flour and water.[2] The purpose of the starter is to produce a vigorous leaven and to develop the flavour of the bread. In practice there are several kinds. The ratio of water to flour in the starter (the "hydration") varies and a starter may be a fluid batter or a stiff dough.
When wheat flour comes into contact with water, naturally occurring amylase enzymes break down the starch into maltose; the enzyme maltase converts the maltose sugar into glucose, which yeast can metabolize.[3] Flour naturally contains a variety of yeasts and bacterial spores.[4][5] With sufficient time, temperature, and refreshments with new or fresh dough, the mixture develops a balanced, symbiotic or stable culture.[2][6] This culture will cause a dough to rise if the gluten has been developed sufficiently.[2] The bacteria ferment sugars that the yeast cannot metabolise and their by-products are metabolised by yeast, which produces carbon dioxide gas, which leavens the dough.[7][8][9][10][11][note 1] Obtaining a satisfactory rise from sourdough takes longer than in a dough leavened with packaged yeast because the yeast in a sourdough is less vigorous.[13][14] In the presence of lactic acid bacteria, however, some sourdough yeasts have been observed to produce twice the gas of baker's or packaged yeast.[15] The acidic conditions in sourdough, along with the bacteria also producing enzymes that break down proteins, result in weaker gluten and may produce a denser finished As it ferments, sometimes for several days, the volume of the starter is increased by periodic additions of flour and water, called "refreshments".[17] As long as this starter culture is fed flour and water regularly it will remain active.[18][19][20]
The ratio of fermented dough to fresh dough is critical in the development and maintenance of a starter. This ratio is called "inoculation" or the "refreshment ratio".[21][22] Higher refreshment ratios are associated with greater microbial stability in the sourdough. In San Francisco sourdough, the ratio[23] is 40% of the total weight, which is roughly equivalent to 67% of the new-dough's weight. A high refreshment ratio keeps acidity of the refreshed dough relatively low.[20] Acidity levels of below pH 4.0 inhibit lactobacilli and favour acid-tolerant yeasts.
A starter prepared from scratch with a salted wheat-rye dough takes about 54 hours at 27 °C (81 °F) to stabilise at a pH between 4.4 and 4.6.[24]
A drier and cooler starter has less bacterial activity and more yeast growth, which results in the bacterial production of more acetic acid relative to lactic acid. Conversely, a wetter and warmer starter has more bacterial activity and less yeast growth, with more lactic acid relative to acetic acid.[25] The yeasts produce mainly CO2 and ethanol.[26] A dry, cool starter produces a sourer loaf than a wet, warm one.[25] Firm starters (such as the Flemish Desem starter, which may be buried in a large container of flour to prevent drying out) tend to be more resource-intensive than wet ones.A stable culture in which L. sanfranciscensis is the dominant bacterium requires a temperature between 25–30 °C (77–86 °F) and refreshments every 24 hours for about two weeks. Refreshment intervals of longer than three days acidify the dough and may change the microbial ecosystem.[12]
The intervals between refreshments of the starter may be reduced in order to increase the rate of gas (CO2) production, a process described as "acceleration."[27] In this process, the ratio of yeasts to lactobacilli may be altered.[28] Generally, if once-daily refreshment-intervals have not been reduced to several hours, the percentage amount of starter in the final dough should be reduced to obtain a satisfactory rise during proof.[29]
Faster starter processes, requiring fewer refreshments, have been devised, sometimes using commercial sourdough starters as inoculants.[30] These starters generally fall into two types. One is made from traditionally maintained and stable starter doughs, often dried, in which the ratios of micro-organisms are uncertain. Another is made from micro-organisms carefully isolated from Petri dishes, grown into large, homogeneous populations in fermentors, and processed into combined baker's products with numerically defined ratios and known quantities of microorganisms well suited to Bakers have devised several ways of encouraging a stable culture of micro-organisms in the starter. Unbleached,unbromated flour contains more micro-organisms than more processed flours. Bran-containing (wholemeal) flour provides the greatest variety of organisms and additional minerals, though some cultures use an initial mixture of white flour and rye or whole wheat flour or "seed" the culture using unwashed organic grapes (for the wild yeasts on their skins). Grapes and grape must are also sources of lactic acid bacteria,[32][33] as are many other edible plants.[34][35] Basil leaves are soaked in room-temperature water for an hour to seed traditional Greek sourdough.[36] Using water from boiled potatoes is said to increase the activity of the bacteria by providing additional starch.
Some bakers recommend unchlorinated water for feeding cultures.[2] Because a sourdough fermentation relies on microorganisms, using either bottled water, or tap water boiled for sufficient time then cooled to room temperature, will avoid or boil off some chlorine in the tap water which may kill, slow down, or adversely select the microorganisms being grown. Boiling tap water for a short time will not eliminate chloramines, but it will degas the water. Chlorine and chloramines can both be removed by activated carbon filters.[37]
Adding a small quantity of diastatic malt provides maltase and simple sugars to support the yeasts initially.[38]
Bakers often make loaves with fermented dough from a previous batch (which they call "mother dough", "chef", or "seed sour") rather than making a new starter every time they bake. The original starter culture may be many years old. Because of their pH level and the presence of antibacterial agents, such cultures are stable and able to prevent colonization by unwanted yeasts and bacteria. For this reason, sourdough products keep fresh for a long time and are good at resisting spoilage and mold.
The flavour of sourdough bread varies from place to place according to the method used, the hydration of the starter and the final dough, the refreshment ratio, the length of the fermentation periods, ambient temperature, humidity, and elevation, all of which contribute to the microbiology of the sourdough.

Starter Recipes Recipes For Kids In Urdu For Desserts For Dinner For Chicken With Ground Beef Clipart In Hindi For Cakes For Cookies