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Sourdough Baking with Kids: The Science Behind Baking Bread Loaves with Your Entire Family
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Sourdough Baking with Kids: The Science Behind Baking Bread Loaves with Your Entire Family
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Overview
- Easy Same-Day Sourdough Loaf
- Purple Corn Sourdough Loaf
- Sweet S’more Sourdough Loaf
- English Muffins
- Chocolate Cherry Brownies
- Apple Galette
- Chocolate Chip Cookies
Product Details
ISBN-13: | 9780760371473 |
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Publisher: | Fair Winds Press |
Publication date: | 11/23/2021 |
Pages: | 160 |
Sales rank: | 432,023 |
Product dimensions: | 8.50(w) x 8.40(h) x 0.50(d) |
About the Author
Read an Excerpt
Keep Your Sourdough Starter AliveYour starter is ready, but like every living thing sourdough starter needs food to stay alive. Your sourdough starter will grow after feedings and deflate when it’s hungry. Your starter’s activity is the key to making your bread beautiful. Feeding your starter twice a day will keep it happy and healthy, and it will pay you back with delicious bread. Flour and water are two of the main foods that starter needs to make it strong and happy. We’ll be using whole grain whole wheat flour and filtered water for each feeding. Let’s see what starter feedings look like. Feedings In the morning and in the evening: Take 1 tbs (15 g) of your active starter out of the jar), mix it with 2 tbs of flour (30 g) and 2 tbs water (30 g). Look for a sour cream consistency. Cover the jar with a lid, but not too tight. It needs some air flow to breathe. Collect leftover starter in a bigger jar and keep it in the fridge. This will be your Sourdough Discard and you can use it for the recipes in Chapter 3 (page xx). Observe What’s happening in between feedings? After your starter was fed, the healthy bacteria and microorganisms from the seed starter ate the sugar from the flour and exhaled CO2, which produces air pockets and bubbles. When you see air bubbles forming, that means that starter begins to rise and grow in volume. It might double or triple in volume within 4-6 hours. After starter reaches its peak, it will start to deflate, because there’s not too much food left, bacteria ate it all. Starter gets hungry, overproducing acidity that makes it become flat and more liquid.