Sourdough Starter --- Wild Yeast untuk Buat Roti

Unbleached Plain Flour Sourdough Starter

Topik harini penting kepada mak-mak atau gegadis atau jejaka yang gemar baking atau buat kuih atau buat lempeng hatta cekodok sekalipun.

Harini kita bercerita tentang sourdough starter.

Apa kebenda ni eh?

"A sourdough starter is how we cultivate the wild yeast in a form that we can use for baking." (LINK).

Maka, pendek cerita, sourdough starter adalah pengganti kepada commercial yeast seperti Mauripan tu.

Maksudnya ---- kita sediakan sendiri yeast tu untuk digunakan dalam aktiviti masak-memasak. Dan yeast yang kita sediakan ni (sourdough starter) boleh disimpan lama, sehingga ke anak cucu pun.

Tangkap wild yeast untuk buat roti/baking ? 

Euuwwww macam ngeri eh bunyinya. 

Jangan risau, yang kita nak tangkap ni yeast dan bakteria yang baik. Yang amat berguna untuk tubuh badan kita. 

Sebenarnya, wild yeast ni ada je di mana-mana, di persekitaran kita. Kita cuma perlu sediakan medium @ "rumah" yang sesuai untuk tangkap dia dan bagi dia membiak. 

Credit HERE

Kenapa kena guna sourdough starter? Tak boleh ke guna commercial yeast tu aje?

Ok, ini jawapannya:

"First of all, lets get this straight. Bakers/Brewers Yeast (Saccharomyces cerevisiae) are not bugs or bacteria. The scientific name describes what they are. Saccharo means sugar, myces means fungus. They are a unicellular fungus that like starch/sugar. They are not a type of mould, as moulds tend to be multicellular.

Commercial yeast have been cultured to produce consistent results quickly. They produce a lot of carbon dioxide (CO2) and alcohol. The CO2 produced by yeast is trapped by the gluten strands in bread. The CO2 is what is responsible for making bread rise. When bread dough is heated, the trapped has expands results in more dough rise. Commercial yeasts have been optimized to work at a pH range from about 4.5-6.5. Most commercial yeasts are fairly acid sensitive.
Wild yeasts (Saccharomyces exiguus) are generally acid resistant, which is why sourdough is sour. A sourdough starter is a type of S.C.O.B.Y (Symbiotic Colony Of Bacteria and Yeast). Sourdough starters typically contain acid resistant wild yeast and a host of lactobacillus bacteria. Lactobacillus bacteria are responsible for the sour taste in sourdough. The acid produces by lacto-bacillus lowers (makes more acidic) the pH of the dough, which in turn makes it a more hostile environment for other types of bacteria resulting in a longer shelf life. Natural preservatives, baby!" (LINK)

Selain tu, bakteria dan yeast baik dalam sourdough starter tu akan menguraikan gluten (pre-digest) dalam tepung terlebih dahulu ---- menyebabkan badan kita senang serap nutrientnya. 

Dalam erti kata lain, sourdough starter menyediakan enzim dan mineral yang senang diserap oleh badan (yang mana fungsi ni tiada jika kita menggunakan commercial yeast). 

Nanti di lain entry akan cerita lagi tentang kebaikan sourdough starter ni ye.

Yang penting, sourdough starter ni boleh disimpan dalam fridge setelah matang. 

Happy Baking & Experiment !

p/s: setakat ni resepi yang dah pernah buat dengan sourdough starter adalah roti, pancake pisang, pancake kurma, brownies, scones. 

Owh I love my sourdough starter !