A Panacea for the Digestive Tract
November 2nd, 2006 by Fraser
Fig. 01 - I baked this at about 11pm last night. Note that the texture on the slice cut near one end of the loaf (left) is superior to the texture near the centre of the loaf. This has been a problem inherent in all of the loaves I’ve constructed to date, although their quality in general has been improving. It may have something to do with the oven or baking pan I’m using.
Except for the middle few centimetres, the texture is as good as that produced by commercial yeast, and the taste is far more interesting.
Posted in Cooking
November 2nd, 2006 at 3:54 pm
So what are you using instead of commercial yeast? Is this like rewana bread?
November 2nd, 2006 at 4:48 pm
Sourdough is made using a culture of wild yeast and bacteria which are present in the flour and/or in the air. Wild yeast don’t produce as much gas as their domesticated cousins, but they’re less unhealthy. The bacteria feed on the yeasts’ waste products and also transform the wheat into a more digestible form. See Ran Prieur’s site for more info.
Sounds pretty much like rewana bread, except that it’s just flour - no potato or sugar.