Breadmaking Starters
Video: .mp4, 1280x720 | Audio: AAC, 48 kHz, 2ch | Size: 581 mb
Genre: eLearning | Language: English | Duration: 40m
It is helpful to prioritize the lessons within this course and first acquaint yourself with the Fundamentals of Breadmaking, Basics of Base Temperature Methodology, Basics of Testing the Gluten Window, and Basics of Making a Proof Box before you delve into making starters. There are many different breadmaking starters which we'll explore in this course, but we'll begin by identifying what they are, why we use them, and which one to use. A breadmaking starter is simply "starter dough" that gives bread volume, flavor, and taste. Some bread starters use naturally occurring yeasts and bacteria from flour and water or Naturally Fermented Starters – Levain used for bread, such as Sourdough Miche or Multigrain. A Poolish Yeasted Starter has a sweet, nutty flavor and lends well for bread or breakfast pastries where little acidity is required, such as croissants or brioches. Others like, The Fermented Dough, Biga Dough, and Sponge Starter also impact the structure, taste, and style of artisan bread.