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How to make "sourdough starter’
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- čas přidán 12. 04. 2022
- Levain, Natural Fermented, Sourdough Starter~~
It's a fermented species that grows and grows in natural, which has the same meaning, although the names are all different.
Levain is the name used in France.
You can see the Sourdough starter as the name used in the English-speaking language.
Lactobacillus and yeasts present in the air eat sugar and starch in flour or rye powder and produce various by-products at the same time as fermentation.
Alcohol, carbon dioxide, lactic acid, aceric acid, etc.
Because commercially produced yeast is the main purpose of inflating bread.
Alcohol and carbon dioxide are mainly produced in the process of making bread.
That's why it's hard to expect a variety of flavors in commercial yeast.
Levain is a combination of various organic acid fermentations by various microorganisms present in nature.
For that reason, bread with Levain can make bread with richer, more diverse flavors, aromas, and flavors.
Lactic acid made during the fermentation process plays a role in enhancing the moisturizing power by swelling starch particles in bread, so it also has the advantage of slowing the aging of bread.
There are many different ways to make Levain.
I started with rye powder this time.
Because rye contains a lot of nutrients that yeasts like.
You can start with whole wheat, or you can just start with flour from the beginning.
I made it in a ratio of fermented species: water: powder=1:1:1
It's called 'Levain liquide' because it's thin Levain.
It's called 'levain dur' to make it hard by lowering the moisture rate.
Depending on the characteristics of the bread, I sometimes use Levain Liquid and sometimes Levain Dur
I'll explain it in more detail later when I introduce the bread using Levain Dur^^
If you know when you make Levain, I'll tell you good things first.
1 . The bowl is free of plastic or glass.
-It doesn't matter which bowl you take care of it cleanly.
-You don't even need to disinfect, but it may be attached to berries, so it may be more relieved to disinfect it with boiling water.
2. Flour uses no-pone flour.
-Presented flour can prevent yeast from growing, so please use unpresented flour.
-I used the T65 and T55 because I'm in France, but if you're in Korea, gravitational and powerful are all fine. If you are in another country, you can use gravitational and strong flour among the unpresented flour.
3 . I like the water I received from the water purification machine.
-If you don't have water purified water, you can put tap water in a bottle like me and use it after a day or so. This is because the chlorine content contained in tap water can interfere with the growth of yeast.
4 . The room temperature is good around 25 degrees.
-Ezymes are at a good temperature to operate, but they can't always meet the temperature.
So in the winter, it takes a little longer for LeBang to complete.
But in the summer, there are some things to be careful about. If it's too sunny, bad bacteria can fail by feeding faster than good bacteria.
5 . Each person's environment is different, so when you feed the next feeding, you have to look at the condition rather than time and judge.
-Even if the timing to feed is too late, it will take a long time for Levain to complete even if it's too fast.
-You don't have to wait until your stomach is swollen and feed them, but you have to look at how much yeast did to feed and decide to feed them next.
Please refer to the video for more details. ^^
Naver Cafe : cafe.naver.com...
Instagram: / ive101671
#Levain#Sourdoughstarter#BakingStudioBlanc#Living in Paris#Baking in Paris#paris
잘 배우고 갑니다.
좋은 정보 감사해요^^
감사합니다~~
(다시보기)영상 잘 보고갑니다.
ㅎㅎ 감사합니다~~^^
처음부터 만들때 호밀대신 T65 로 하면 안될까요?
괜찮습니다~~^^
Bgm 월래없나요?ㅋㅋ 영상이 너무 고요해요 ㅋㅋ
ㅎㅎ 그런 생각까진 못했네요~넣어볼게요~^^
집중이잘되네요 조용하니 ㅎ
안녕하세요! 항상 잘 보고 있어요 ^^
현재 르방 4일차에 접어 들었는데요, 12시간 후2배 부풀었다가 다시 12시간이 지나면 원래 시작했던 높이로 많이 꺼져있어요! ㅜㅜ
밥주는 시기를 어떻게 판단해야 좋을까요?
네~밥주는 시기는 가장 많이 부풀었을 때라고 보시면 됩니다. 꺼지기 시작하는 건 효모들이 먹이가 없다는 신호에요. 밥주는 시간은 점점 빨라지게 되니 시간보다는 상태를 보고 판단해주세요~
@@bakingstudioblanc 와 그렇군요!! 너무 감사드려요.
항상 꺼진 상태로 밥을 줘서 그랬군요 ^^
네. 꺼지고 나서 밥을 주면 완성까지 더 오래 걸립니다^^
@@bakingstudioblanc 너무 감사드려요 ^^ 베이킹 동영상 많이 올려주세요 ㅎㅎ 스콘도 만들어 먹었었는데 제가 한 스콘 중 제일 맛있었어요!
(저는 삭감때문에 T45썼었는데, T55 - 65 가 훨씬 포근한 맛이 좋더라구요^^)
@@hileo2002 ㅎㅎ 감사합니다 ☺️
덜어버리지않고 만드는 방법은 없을까요?
안덜어내면 두배씩 기하급수적으로 양이 늘어남요…
총 몇일 밥주기를 한건가요?
약 1주일 정도 걸렸습니다
세번이나 실패 했는데 원인을 알수가 없어요. 바브스 레드 통밀사용했고 정수기물 사용했어요. 어떤 잘못이 있나요? 알려주세요
실패요인이 너무 다양해서 어떤 부분이 원인인지 정확히 말씀드리기는 어렵네요~밥 주는 시간이 이르거나 늦었을 수도 있고 실내온도가 너무 높았을 수도 있습니다. 요즘 습하고 더워서 좋은 균보다 잡균이 너무 많이 번식되서 실패할 수도 있어요
상한것은 어찌 알 수 있어요?
후치라고 하는 물이 생기고(위에 물이 고이는 것) 냄새도 고약해집니다~~
@@bakingstudioblanc 아하
제것은 4일째인데 후치라는것은 없는데 냄새가 좋은냄새가 안나서 상한건가 싶어서요 ㅜ ㅜ
@@sua-mommy 완성되기까지 생각보다 오래 걸릴 거에요. 인내심을 가지고 만들어 보세요~~화이팅!
혹시 이걸 불어로 poolish 라고 하나요?
아닙니다~풀리쉬는 이스트를 넣고 만드는 사전발효법 중 하나에요.
불어로 발효종은 르방이에요!
@@bakingstudioblanc 앗 감사합니다! 혹시 빵 만들때 poolish를 넣어서 만드는건 왜그런겅가요?
르방, 풀리쉬 등은 사전발효에 해당되는 것입니다. 사전에 발효된 반죽을 본반죽에 넣어주면 소화, 풍미, 노화방지 등에 훨씬 좋기 때문이에요 ^^
@@bakingstudioblanc 감사해요