WHAT IS THE DIFFERENCE BETWEEN SOURDOUGH AND NATURAL YEAST?
Sourdough - part one
There is an ingredient that has been helping us in the preparation of dough and leavened products for centuries: although not everyone is familiar with it, themother yeast is extremely important in imparting, to bread, pizza and cakes, an unmistakable quality and flavor. Themother yeast is not just a leavening agent, but is a veritable miniature ecosystem capable of giving baked goods a unique texture, as well as making them lighter and more digestible.
Themother yeast was already rooted in the culinary traditions of our ancestors: it is thought that its birth occurred in Ancient Egypt, around 3500 BC, where people first began to let dough rest before baking, allowing natural yeasts to ferment and leaven the dough. This practice marked the beginning of the use ofmother yeast in bread making, radically transforming the way bread was made and consumed.
Before the introduction ofmother yeast, bread was essentially a flattened flatbread baked on stone, similar to today's unleavened bread. Thanks to the discovery of themother yeast, the ancient Egyptians were able to produce soft, fragrant bread, very similar to what we know today. This discovery not only improved the taste and texture of bread, but also increased its nutritional value, making it a staple food in the diets of many civilizations.
Since the topic is very rich and of great interest, we will address it by answering your questions! Are you ready to don your apron and get your hands dirty? Let's get started!
WHAT IS THE DIFFERENCE BETWEEN SOURDOUGH AND SOURDOUGH?
The termnatural yeast can cause confusion as it is sometimes used as if it were a synonym formother yeast, but it could also refer tobrewer's yeast.
The main difference betweenmother yeast andnatural yeast lies in their composition and fermentation process. Brewer's yeast consists mainly of a single strain ofSaccharomyces cerevisiae, a single-celled fungus that is grown and fermented under controlled conditions and then used as an industrial leavening agent. Themother yeast is a mixture of water and flour that contains a variety of yeasts and lactic acid bacteria, such asLactobacillus pediococcus and Leuconostoc, which develop naturally during the fermentation process. These microorganisms work together to ferment the dough: at low temperatures, the lactic acid bacteria contribute to the development of acetic acid, which increases the shelf life of the leavened product; at high temperatures they promote the development of lactic acid, which generates the characteristic aromas of the leavened product.
The lactic acid and acetic acid in the right proportion (lactic-acetic ratio of 3:1) give the dough a higher acidity than doughs that contain compressed yeast, which is essential to ensure longer product shelf life.
IS SOURDOUGH BETTER THAN BREWER'S YEAST?
Themother's yeast and thebrewer's yeast are both leavening agents used in breadmaking, but they have some major differences that may influence the choice of which one to use depending on the breadmaking you want to achieve.
Themother's yeast is a living organism, requiring care and attention, and with very long leavening times, but the result is an extremely more digestible and aromatic bread due to the presence of bacteria and different yeast families. Themother yeast is free of artificial additives and preservatives,resulting in being more tolerable even for diabetics, plus the fermentation of themother yeast promotes the absorption of essential nutrients such as antioxidants, vitamins (including folic acid), calcium, zinc, iron and magnesium.
Baker's yeast, consisting mainly of a single strain of microorganisms, is available in fresh or dry form and allows for much faster rising than sourdough. However, bread made with brewer's yeast may be less digestible and have a less complex flavor. Nutritionally,brewer's yeast is known to be rich in protein, B vitamins, and minerals such as magnesium, phosphorus, potassium, iron, calcium, and selenium.
But then, which is best to use? It depends Themother yeast is preferable for those looking for a product with a richer flavor and greater digestibility, while thebeer yeast is more suitable for those looking for a quick and convenient solution.
HOW CAN YOU TELL WHEN THE SOURDOUGH STARTER IS READY?
Before you try your hand atcreating sourdough starter (see article 2) check the temperature of the room where you are going to let it rest: the ideal temperature for fermentation should be between 18°C and 25°C, colder temperatures slow down the process, while warmer temperatures could speed it up.
To tell when sourdough is ready to be used, there are a few key signs to look out for:
- Visual Appearance.Ready sourdough often shows a bubble-filled and foamy surface, a sign that fermentation has occurred properly, and a color tending toward light yellow.
- Doubling of Volume. Sourdough is considered mature and ready for baking when it doubles its volume in 3-4 hours after a refresh*: it indicates that the microorganisms inside the sourdough are active and able to produce the necessary amount of gas to make the dough rise.
- Consistency and Aroma. A ready-to-use sourdough should have a spongy texture and a pleasant, slightly sour aroma. If the odor is too strong and sour, it may be a sign that the sourdough is too acidic and may need more frequent refreshments (PH should be 4\4.5).
- Float Test. Another method to test the condition of the sourdough is the float test: a small piece ofsourdough starter should float in a glass of water if it is ready to be used. This indicates that enough gas bubbles have developed inside the yeast to make it light.
*Refreshing the sourdough starter is an essential process for keeping this culture of yeast and lactic acid bacteria active and viable. During refreshment, water and flour are added to the existing sourdough starter, thus providing new nutrients to the microorganisms present, which initiate a new fermentation. This process not only ensures the viability of the sourdough starter but also improves its leavening and aromatic capabilities.
Remember that everysourdough starter is unique and may require some experimentation to figure out exactly when it is ready for use!
In the next article, we will explainhow to make sourdough starter and how to care for it, we will discover together how to bring this fantastic ingredient to life from scratch. We will guide you step by step in creating your ownmother yeast, revealing all the secrets to nourishing and preserving it at its best. Are you ready to get your hands in the dough and become a true master baker? Don't miss the next appointment!
