tag:blogger.com,1999:blog-8220360628407874753.post428644253417896992..comments2024-02-23T16:46:54.379+08:00Comments on Cook With No Books: Focaccia using bigaThe Experimental Cookhttp://www.blogger.com/profile/09562752217070825092noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8220360628407874753.post-39823275175803709972012-07-11T10:30:14.467+08:002012-07-11T10:30:14.467+08:00For the fast read of the detailed process , try he...For the fast read of the detailed process , try here :<br />http://www.wildyeastblog.com/2007/07/13/raising-a-starter/<br /><br />Let me know how else I can get you started :)The Experimental Cookhttps://www.blogger.com/profile/09562752217070825092noreply@blogger.comtag:blogger.com,1999:blog-8220360628407874753.post-52408166421778551332012-07-11T10:16:33.171+08:002012-07-11T10:16:33.171+08:00Hi Luan, in a nutshell, breads using wild yeast as...Hi Luan, in a nutshell, breads using wild yeast as a leavening agent involves a lengthy process where you create a sour starter for leavening by just using wheat flour and water. This is a process since biblical times where the wet flour is left to ferment caused by spores captured in the air / wheat. To cut the long story short, the eventual result is a wet yeast-like base, not unlike your instant yeast granules.<br /><br />You may like to know that because people make starters for leavening their breads all over the world, the species of yeast-like spores captured may differ. You may have heard of the famous San Francisco sour dough that tastes different from one made in Europe, partly due to the yeast captured in the fermentation process. Breads / sourdough made with sour starters contains lactic acid, due to the slow fermentation process, and allows a longer sourdough shelve life.<br /><br />Biga, pate and poolish are 'cheat' starters for those who do not like the taste of lactic acid in their sourdough. These are 'cheat' starters/leaveners , mostly prepared overnight with just a couple of grains of instant yeast. Their texture are visibly different ( think of the open texture of baguette in Paris ) from breads made from straight dough ( more floury, uniform texture ) or sourdough ( holey, chewy, less floury ).<br /><br />The difference between the various 'cheat' starters lies in their flour to water ratio, yielding different texture and moisture content.<br /><br />The natural progression of most bakers is from instant yeasted breads to breads with preferments ( biga,pate,poolish ) to sourdough ( sour starter with wild yeast ).<br /><br />One of the best place for further reading would be the top rated www.wildyeastblog.com and 'Artisan Breads' by Eric W. Kastel.<br /><br />Welcome to the world of bread making!The Experimental Cookhttps://www.blogger.com/profile/09562752217070825092noreply@blogger.comtag:blogger.com,1999:blog-8220360628407874753.post-1380536345248728632012-07-10T22:27:04.352+08:002012-07-10T22:27:04.352+08:00Hi there, I've been reading about wild yeasts ...Hi there, I've been reading about wild yeasts and bigas and stuff and they all sound difficult and overwhelming but I notice you are doing quite a fair bit of them. TEACH ME!Extra Virgin Chefhttps://www.blogger.com/profile/10448634364036403961noreply@blogger.comtag:blogger.com,1999:blog-8220360628407874753.post-63973285410655965922011-11-25T06:10:17.308+08:002011-11-25T06:10:17.308+08:00looks very delicious! :)looks very delicious! :)CaThYhttps://www.blogger.com/profile/16550802526092138865noreply@blogger.com