Soaker: Mix grain and lukewarm water, let it rest for up to 20 hours at room temperature.
The salt will trigger a plasmolyse for the microorganisms, the cell membranes break up and release the enzymes into the mixture. The latter can be influenced with adding small bits of sourdough to increase or by sparsely adding salt to decrease. The hotter the water the more water is soaked into the grain but the lesser the activity of microorganisms. Spontaneous acidification deactivates unwanted enzymes of microorganisms and activates the enzymes we want for a better aroma. They increase the water absorption in the dough and therefor extend the shelf life. Yes, but if you can optimise it, why not?Īnother kind of pre-dough is the soaker, a concoction of flour, shred, whole meal or grain, mixed with water of different temperatures. Now of course there is some controversy about this, because research institutes funded by the white bread industry (conspiracy alert!) argue the same bacteria are also in our digestive system. If you read in a recipe, "no knead", "easy" or "quick", then the result is just something like solid cotton candy - not as nutritious like a good sourdough bread and probably with huge holes inside. The other bread type to destroy the phytic acid is pumpernickel which is steamed for at least 16 hours. Only bacteria can destroy the acid and this is why only ruminant animals get access to the minerals in seeds and nuts. Avidin gets destroyed by heat, but the phytic acid does not.
And the minerals are stored in the seed with the phytic acid. Just like the egg, a seed is also a closed system, but as a plant it is able to produce all the molecules - that we call vitamins - by itself. Avidin is so prone to connect to vitamin B, that if you eat raw eggs it can actually collect all the vitamin B in your digestive system and get it discharged. While the fetus develops it degenerates the avidin to gain access to the vitamin B. The egg contains avidin which is a storage of vitamins for the fetus in the egg, since it is closed from the environment. You probably heard that eating too many raw eggs can give you a vitamin B deficiancy. In the following steps I will try my best to translate the practices and techniques needed to make a good rye bread.Ī good bread dough should be fermented anyway to destroy the phytic acid in the flour. Rye has more calcium, iron, zinc, magnesium and fibers than wheat while less calories and fat. Especially when it comes to rye, which is more popular than wheat in Germany. The making of these many different types of bread, in the secound picture a typical assortment for breakfast in my family, requires more knowledge than just mixing-kneading-baking.
Baking in Germany is part of our intangible cultural heritage registered at unesco and we have more than 3200 different types of bread. This knowledge has developed into a huge diversity not only of our famous German beer, but also of our bread. In the first picture, provided exclusively by my mate Ben from the BioBus, you can see yeast under a microscope. But the people knew, if the bread was good, then they could make a good beer the next day with the same starter. Yeast wasn't scientific knowledge and baking was reliant on spontaneous fermenting by wild propagating yeast. They give us a little hint about the handling of yeast in older times.
"To-day I bake, to-morrow brew," these are the famous words in the German fairy tale Rumpelstiltskin.
0 kommentar(er)
