Here is another blog about the science of cooking class which was yesterday. We made sourdough breads.

Sourdough bread is made by using a sourdough starter which uses only ambient yeast to ferment. These starters are also called natural starters. The bread made with this technique has a sour taste which is very desirable.

These breads also have a longer shelf life as compared to the other breads which are made using any other available yeast.

The sourdough starter is a liquid, in a batter- like consistency, which is mixed with the other bread ingredients and a dough is formed. The starter needs to be fed with flour and water so that it can be used in the future. The starter that we used was five years old.

We made two variants of the sourdough bread. One was a basic recipe with which we made two different breads. One of the breads’ was plain while the others were rolled in oats.

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Oats rolled bread before baking

In the other dough, we added figs, walnuts and honey. We baked this batch in loaves.

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Figs, walnuts, honey bread

We are going to make a lot more variants in the coming classes.