Your Questions About Sourdough Rising Temperature

William asks…

Does fermenting yeast for a long time increase the amount of yeast in the dough?

I was just wondering, if I fermented my bread, in low temperatures for like 3 days, or fermenting the bread overnight, something like the no knead dough recipes, would that increase the amount of yeast in the dough? I’m just health – conscious, and don’t really want to get yeast infection from eating too much yeast.
Okay, so far I have 2 conclusions from the comments given here. Thanks to everyone who has contributed, very very glad.

So 1st conclusion.
1. Yeast is being reproduced as the bread continues its fermentation. To put it simply, as it ferments, the yeast will eat sugar as its food and release carbon dioxide and alcohol giving the bread a fuller texture (i.e rising the bread) and flavor too.

2. Yeast is not being reproduced. What “Disire A” is suggesting here is that the process is an oxidation one….so you still have the same number of yeast in the dough as the bread ferments, and the more time you ferment the more oxidation happens.

Hm
I’m inclined towards the 1st conclusion, because maybe it’s more of a reproduction one? I mean, I’ve seen some recipes for sourdough starters, and some starters use “wild yeast” from the air itself. So yeast must have been “grown” and “reproduced” in the starter to begin with in order for the starter to grow?

Anyways, would appreciate more input.

sourdough answers:

Both of the previous Answerers are right: yeast will continue to consume available food (the starches in the flour, which they convert to sugars) until they “max out” and have reproduced to the point where they have run out of resources. The idea is to allow the yeast to reach their productive peak just as the bread is baked. The sudden, conclusive rise during baking (“oven bloom”) is followed by ALL of the yeast being cooked to death (sad, but true).

Which brings me to my second point: you CAN’T get a yeast infection from eating baked bread. If you’ve had one in the past, it was caused by something else. Please don’t elaborate.

EDIT (2 hours later): to clarify further…your first conclusion is the correct one. Yeast does constantly multiply as a result of the fermentation process. The result is carbon dioxide gas (which leavens your bread), and assorted alcohols and other phenols as well as lactic acid, which contribute to the flavor of the bread.

Which brings me to…sourdough. It’s a long and complex story, but suffice it to say that commercial yeasts (the kind you buy in any supermarket, any time of year) are not going to produce very satisfactory sourdough. The “true” sourdoughs are those produced from airborne, naturally-occurring yeast spores. Yeast spores are literally everywhere, but different strains have developed in different regions of the world. The famous “San Francisco Sourdough” exists because of a strain of yeast that occurs (naturally) in San Francisco, but nowhere else. This particular strain produces a ratio of CO2/alcohol/acids that yield a very distinct flavor.

But sourdough can be started with any wild yeast, anywhere in the world.

Chris asks…

Friendship bread….?

I believe its also called Amish bread….anyone know the recipe?

sourdough answers:

AMISH FRIENDSHIP BREAD

SOURDOUGH STARTER (Do Not Refrigerate) :
1/2 tsp. Active dry yeast
1 oz. Warm water
1 tbsp. Sugar
1 tbsp. Vinegar
1/2 tsp. Salt
1 c. Flour
1 c. Milk (room temperature)

Dissolve yeast in warm water. Place all ingredients into a bowl and stir until mixture is creamy. Cover bowl with plastic wrap and let stand in a warm place to ferment for 2 days. It will bubble and have a sour odor. After the second day, you start your Friendship Bread. Should have 1 cup of starter.
Take your 1 cup of starter: Day 1-2-3-4 stir each day. Day 5 add 1 cup flour, 1 cup sugar and 1 cup milk. Stir well and put in a larger container. Day 6-7-8-9 stir each day. Day 10 add 1 cup flour, 1 cup sugar and 1 cup milk. Stir and put 1 cup of mixture in a container. (This is your starter for next time you want bread.) Put a lid on the container. If you have 2 friends to give a starter, take 1 cup each and put in 2 other containers with lids and pass on to friends. If you only take out 1 cup of starter, you have enough to make 4 loaves of quick bread; if the 3 cups are taken out, you have only 2 cups of starter left and that only makes 2 loaves of bread.

QUICK BREADS:

To this 2 cups of starter, add the following ingredients: 1 c. Sugar 1/2 tsp. Baking soda 1/4 tsp. Salt 3 eggs 2 c. Flour 1 1/2 tsp. Baking powder 2 tsp. Cinnamon
Mix together well. Pour into 2 greased loaf pans. (I spray with Pam, etc.) Bake at 350 degrees for 30 to 40 minutes. Can add nuts or sprinkle top with cinnamon-sugar mixture.

I also add chopped apples, bananas, zucchini, rhubarb, pumpkin (I add about 1/2 teaspoon cloves and 1/2 teaspoon allspice), fruit cocktail (drained), pineapple (drained) or raisins. I add 1 cup per loaf. The last time on my chopped apple, I added 1/2 teaspoon nutmeg with the cinnamon. I add the cinnamon as in the recipe above before I put the fruit in.

If you have 4 cups of starter, double this recipe. (If you take out 1 starter, you will have enough to double and have 4 loaves.)

WHITE BREAD:

Go through the procedure for 10 days. After taking out your starter to keep, you have approximately 4 cups of batter left. DO NOT ADD THE INGREDIENTS FOR QUICK BREADS.
This recipe is for 2 cups. If you have 4 cups, double this recipe.

Approximately 2 c. Starter
2 c. Potatoes, mashed (we use instant potatoes & mix according to instructions), add HOT
1 tsp. Salt (if you put salt in the instant potatoes, do not add this)
1/3 c. Oil
Flour (enough to make a soft dough)

Knead until smooth, place in bowl, cover with waxed paper and let rise. I set mine in my oven, which has a pilot light, and let rise overnight. However, this is not necessary, just let rise until double in bulk. Punch down and let rise again. Shape into 2 loaves and place in bread pan. Bake about 45 minutes at 350 degrees, or until golden brown.

Sandy asks…

How does rye bread perform in bread recipes?

The restaurant I work at randomly got in a bunch of rye flour. It turns out that our manager accidentally ordered that instead of another type of flour, but we can’t return it so we’re trying to make good use of it.

I’m the only baker at the restaurant, so I’ve been asked to use the rye flour in some way or another. However, I’m mostly used to working with nut flours (for those with gluten intolerance) and wheat flour. Furthermore, rye flour tastes terrible in sweet baked goods and pizza dough, so the only thing I can think of are crackers and bread.

The crackers work out well, but I need recipes that use a lot more flour (especially since we make crackers as sides for soup, rather than as portions unto themselves). I used my go-to bread recipe for the rye, except I replaced half of the all-purpose wheat flour with rye. It’s rising in the kitchen right now, but I want to know; how does it affect bread rising? Does it take longer? Does the bread always come out dense? Is more yeast/less yeast needed? Does the baking temperature change?

If there is anything else you think I should know, please don’t hesitate to tell me. I’m used to making whole wheat or white bread, so this is pretty new to me.

Also, if you know of any baked good items that I could use rye flour in, I would really appreciate it! I don’t have a sous chef to help me, and the restaurant is 100% community owned and run, so our resources are limited. I’m just trying to get more bang for our buck, since we’re barely making profit right now.
I’ve always found rye flour to be very dense when compared to wheat flour (especially white wheat flour). This is why I’m concerned.

sourdough answers:

I would recommend giving either of these 2 rye bread recipes a try. The raisin-rye sourdough recipe is one of my favorite recipes and makes a really delicious bread, especially for toast. Depending on the recipe you use Rye flour can certainly make a much denser loaf of bread. This is one of the reasons I really like the raisin rye sourdough, it is very light and the flavor is excellent. Also if you need any help or have questions the person who runs the site is very helpful at responding to comments. Good luck with restaurant, hopefully you can find a recipe that will work well for you.

James asks…

Help with baking bread?

I’ve been baking bread with natural sourdough rye starter and 1/2 white 1/2 whole wheat for the main flour, kind of following a recipie but not exactly. After I bake it at 375 F for about half an hour, it’s almost perfect with a well done crust but slightly underdone and underisen in the middle towards the bottom, so I have to slice and toast it before I eat it or it would be kind of gross. Do you think I should adjust the oven temperature higher or lower, or could it be something else like how I shape the loaves, or using to much starter- I used more than the recipie called for and less plain water, because I thought my starter might not be strong enough.
I should add that I had exactly the same problem with “oat bread” (which is mostly wheat flour) using conventional quick rise yeast, based on a recipie from Fleichman’s web site. I think I used the same oven temperature and I used the same loaf shaping technique like rolling a jelly role and then tucking the ends underneath.
I do use an oven thermometer. I suppose the thermometer could be out.

sourdough answers:

Checking the oven temperature and the stability of that temperature is very important. However, it also sounds as though you are using too small pans to bake the bread in. I assume you are using two bread pans since most bread recipes make two basic loaves.

When you set your dough out for its first rising, are you waiting until the dough has risen sufficiently? Here is a quick test to see: if you put two finger dents in the dough and the dents remain, then your bread is ready to be punched down and shaped accordingly.

If your bread is weak in the middle to the bottom, though, I would really consider putting smaller loaves in to bake. If that isn’t possible, then try this trick:
when the bread comes out of the oven, turn the loaf upside down and put it back in the oven (still in their pans, of course) and continue to bake at the same temperature for ten minute increments. See if that does the trick!!

Robert asks…

German Bread, what kind and if you have a recipe.?

Every year for Christmas an aunt of mine makes a bread, it’s a dark colored german bread. Recently I found out that she leaves her flour in her basement and forgets about it and then finds it and uses it, therefore I do not want to have any of her’s but I do want to try to make it. What I heard it is called “Peara-nease” that is how it sounds but I have no idea how to spell it.
It is not dark rye bread it has a different taste, I think it’s made with anise though. It might have rye in it but it more a sweet bread.

Thank you in advance.

sourdough answers:

Here’s one called..”Vollkornbrot”
* 2 1/4 c. (283 g.) cracked rye berries
* 1 1/4 c. (283 g.) water
* ***Final Dough***
* All of the sponge
* All of the soaker
* 1 3/4 c. (243 g.) whole rye or pumpernickel flour
* 2-3 T. (30 g.) water – variable
* 1 T. (17 g.) salt
* 6 T. (56 g.) sunflower seeds
* 1 3/4 tsp. (6 g.) instant yeast

Preparation:
Notes on This 100% Rye Bread “Vollkornbrot” Recipe

You will need a sourdough starter to make this bread. German bakeries would specifically use a rye sour, but after doing the research, I find that a white flour starter will do fine, at least when beginning. Yeast is added to this loaf, so the sourdough is mostly there for flavor.

As an added bonus, rye flour has been shown to control blood sugar levels better than whole wheat flour.
Make the Sourdough and Soaker

Stir together the whole rye flour, water and sourdough starter until all the flour is hydrated. The starter can be from the refrigerator if you renew it weekly. Otherwise, feed the starter once, which adds about 12 hours to the project. Also, use water which is chlorine-freeor let water stand at room temperature for a day before using because the sourdough grows better with dechlorinated water.

Stir the cracked rye and water together in a separate bowl. If you can only find whole rye berries, place them in a blender or coffee grinder for 30 seconds. It does not do a great job at cracking them, but it helps.

Cover both bowls and leave at room temperature for 16 to 18 hours. Room temperature is assumed to be 75°F. If your room is colder, you might want to let them soak/ferment longer. The sourdough will smell strong but not rise and the berries should have soaked up all the water.
Final Bread Dough

Add all the rest of the ingredients, including soaker and sponge to a bowl and mix on low or by hand for about 10 minutes. Let the dough sit for 10 minutes, then turn out onto a floured board.

Form into a loaf and place in a well-buttered and floured Pullman or tea cake form. The dough is very sticky and you can’t really see any gluten strands, but it is correct.

Flour the top of the loaf, cover with plastic wrap and let rise at 85°F for an hour. Surprisingly, the loaf will rise a bit. I like to keep it in the microwave which is over the stove. If you turn on the 25 watt light that lights the stove, it warms the interior of the microwave to about 85°F. Just do not turn on the microwave.
Bake the Bread

Preheat the oven for an hour to 480°F with a baking stone, if you have one. Compare Prices

Place the bread (still in the form) directly on the baking stone and bake with steam for 15 minutes and dry for about 45 minutes to an hour. In the last 15 minutes, carefully remove the bread from the form and place it back in the oven, to dry out the sides of the loaf.

Let the “Vollkornbrot” cool, wrap in cloth and let it age for 24 hours or longer before slicing. Slice 1/4 inch thick or thinner. You can also wrap and freeze. Freezing in sections is good for small households.

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