Why is leaven needed?

What is leaven in bread for?

I have been using a bread maker for six months. Mostly with recipes from the book that came with it. Occasionally I take something new from the Internet, including from this site. But yeast always acts as a "fermenting" ingredient. Their action is clear, recipes always indicate a specific amount, in general, it is convenient to use. The other day they brought me a jar of sourdough, which is now in the refrigerator, and for a couple of days now I have been trying to find an answer to the question "why do I need it?"
There are many topics about different types of yeast, but why is it at all? Some kind of manipulation with feeding and breeding is constantly necessary, placing it according to different sources in the heat or in the refrigerator, somewhere they write that it is better to use the leaven not in the bread maker at all, since it does not have time to rise there in full force. So what is its plus?
And while I’m here looking for the truth, don’t let the poor leaven be bent over from my ignorance. IT is in a jar covered with a foil with a hole in the refrigerator. What exactly do I need to put in there now, while I'm here looking for the topic "Leaven for Dummies"?

Starter cultures - in questions and answers

The use of starter cultures in the production of grain bread

The chemical part of the dough formation

Lactic acid starter culture

Starter cultures. Table of contents.

Sourdough bread recipes

For seed

A good seed, but I can find all this on my own, but reading a hundred pages is already problematic. There was a hope that someone would be able to simply answer a simple question like "why change yeast for sourdough?"

A good seed, but I can find all this on my own, but reading a hundred pages is already problematic. There was a hope that someone would be able to simply answer a simple question like "why change yeast for sourdough?"

Benefits of sourdough versus yeast:

Grains, like legumes, contain phytic acid in the whole grain, but most of all in its shells. This acid combines with certain minerals present in the intestines to form insoluble phytates. This prevents the absorption of minerals in our body (they speak of demineralization). Fortunately, phytic acid is destroyed by the action of phytase (an enzyme that is activated in the ferment). The higher the percentage of flour purification, the higher the phytic acid content. The more the dough is fermented, the longer it takes for the ferment phytase to release minerals from its bond with phytic acid. In addition, the dough fermentation process is like a digestion process that begins outside the stomach. Sourdough bread is easier to digest than yeast bread, which undergoes alcoholic fermentation during the rise of the dough.

[Gnork]

Gnork !
You can call Temko - why I use sourdough and conduct a survey among members of the forum

Why did I bring out my leaven -

I really wanted to feed my family with a useful product.

I find sourdough bread useful because:

1. Fermenting bacteria convert flour substances into a form that is easier and more fully absorbed by the body.
Doctors can write as much as they want about the beneficial composition of bran, but they are not digested and are only a "grater" for the intestines. If these same bran are fermented with sourdough, then minerals and vitamins become more available for our digestion (I took this from a book of Soviet times). What can I say about flour.

2. Now there is a lot of information about the harmfulness of modern yeast. I'm not really; D going to this extreme. But still, some fear remains. My sweet starter helps to remove it, especially since there is also point 1.

3. I do not like it when a product is imposed.Now it looks like this if you walk along our shopping. Dry yeast is mainly represented by instant yeast, which has an emulsifier in its composition. I don't want to feed my family with bread with emulsifiers.

4. Sourdough bread tastes much better than just yeast bread due to a longer fermentation.

5. Rye bread without sourdough is not the same. The sourdough gives it that taste and look and consistency that I really like.

6. Sourdough is a living organism. You feed him, you raise him, you cherish him, you bring him up. And he can also be offended if mistreated. Baking sourdough bread, you feel like a kind of wizard performing the mystery of the appearance of Bread
Then it becomes a mania. The family, after a short time of joy, begin to look askance at the huge quantities of bread food, which they are trying to force them to eat in the hope of baking them something new and different. At night, instead of sleeping, the process of raising the dough and proving the workpiece is controlled. The bread maker stands modestly in the corner, punished for not being able to bake what one wants. But the oven works at full capacity, contributing to the heating of the room. And you begin to think about where to put the trays, which are constantly in a state pulled out of the oven.

Minuses:
1. You need to take care of the leaven (but this is easy to learn here on the site, thanks to our dear members of the forum). And caring for the leaven, I think, is easier than for some kidslittle animal at home.

2. Sourdough bread does not fit into the bread maker's programs (although the Formuchans actively use the bread maker, using their own algorithms of actions.)

3. The leavening bread should be monitored. Know when to knead, shape, bake. And what is this. (Here again the forum comes to the rescue)

Having come to the forum for a bread maker, having acquired this miracle home, having learned how to bake different breads, and then carried away with sourdough and baking bread in the oven, I believe that I am bringing benefit to my family (baking healthy bread) and myself (having received a new hobby and a bunch of positive emotions )

Help me figure it out, pozh-a hundred, something is completely confused ... Can you add vinegar instead of sourdough to rye bread? But will the result be different? Agram light and dark - is this the same leaven? For the lazy only?

So what is it that I bought a bread maker in vain? Now I'm making sourdough. I refuse to bake with yeast. But now the question arises about what to take the stove to the store ???

Why take it right away? If only you also have a kneading machine or a powerful harvester, then of course you can do it.
I also bake with sourdough, but I knead the dough with HP, and I bake mainly in HP, only recently I bought an earthen pan and can now bake in the oven, but the bread maker is still kneading. And for bread, and dumplings, and pastries. And in the summer I bake only in HP, the oven is somehow not very hot in the heat. In xn, I bake sourdough bread according to this principle, the oven kneads the dough (usually rye), take it out, shape the bun, take out the mixer and put the bun back into the bucket. As soon as it rises to the desired height, I turn on the baking. Nothing complicated, but certainly not quite automatic.

I thoughtfully read the article, it seemed very interesting about cereals and cereals and our health.
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good afternoon, today I bought malt and barley sourdough-1. The seller said that yeast is still needed. And what is the leaven for then?

today I bought malt and barley sourdough-1.

Your starter is most likely just an acidifier. Check out this topic:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=25352.0
It contains flour, citric acid, malt flour, and several other chemicals.

I read ... I read ... in the 21st century it doesn't matter to do all this .... thank you. I do not think that from one piece of bread a day, even yeast bread, there will be any harm or some insane benefit from sourdough. I use recipes only from the accompanying book, since bread was not always obtained with recipes from the forum, while you need to keep an eye on the kolobok, and everything is clear from the book and the result is always excellent.There are so many interesting things in life and it is a pity to waste precious time on leavens and the like. It's better to take a walk in the park, and let the bread maker, multicooker, washing machine and robot vacuum cleaner go about their business.
The main thing is "everything in moderation", one piece of bread a day, maximum two. But this, of course, is purely my opinion.
And yes, the Panasonic 2512 has a program for low-yeast bread, only 1/2 tsp.

Suliko, I advise you to read how modern yeast is made. How tenacious they are. And how they can do the "dirty" thing in our intestines. I began to bake sourdough bread as needed. because my husband (a great lover of all baked goods) began to suffer from stomach ailments. As it turned out during the examination, from an excess of "bad" bacteria. And I had to give up the yeast. Absolutely. Now I’m even baking sourdough. Say, dreary? But health is worth it. And then everyone chooses for himself ...

[tatianika]

tatianika, thanks for the advice, but if you think like that, then you can't buy anything in stores at all - as everyone produces it ... a nightmare !!!! And now what to raise cows, chickens, plant potatoes and switch to subsistence farming? And in the house to open a factory for the production of food. Well, I do not!
And in the end, bread is not the main food, at least in our family. I prefer to delight the intestines with vegetables, fruits, dried fruits, nuts, etc.
As a result, everyone remained unconvinced.

[Suliko]

Suliko,
sourdough can give the bread a special flavor and aroma. Plus some rye recipes, according to experienced ones, are better on sourdough
Some also think that the sourdough is a "yeast-free" type. Although, in fact, there is a community of all the same yeast + lactic acid bacteria (it is due to the community that there can be a richer taste).
By the way, industrial yeast was developed on the basis of selection of cultures from starter cultures. Just as the varieties of wheat and rye were bred. But for some reason they are not afraid to eat varietal wheat, but fungus yeast is afraid.
And I believe that tales about yeast survivability (like they don't die as expected after 50 C) are spread by those who benefit from sell chemized bread without yeast. Since it is much easier to quickly add chemicals (improvers, etc.) than to withstand the technology on normal yeast.

And for a year I baked rye-wheat bread according to various recipes, but I could not achieve the desired sour taste of rye bread that I needed for 12 kopecks from my distant childhood. And only after Vasilika gave me this leaven, I calmed down. She has been living in the refrigerator for a year and a half, I bake 1-2 times a week, the longest break was 3 weeks. And I still add a little yeast. So I have it - for taste and smell.

[tatianika]

tatianika,

YEAST-FREE BREAD is when there is no yeast in the dough at all, and the bread is baked only on baking powder or soda! Or just without lifting means at all, flat cakes are the national bread of different peoples.

And there can be no leavened bread without yeast. Sourdough is also yeast, but only of a different nature, and contains the so-called "wild yeast".
Yeast and fungi are in the air in unlimited quantities and are different in composition and purpose, and properties, including for bread. And you can easily check it yourself. Add some water, a little sour cream, curdled milk (or the like) to the flour, make a batter and leave it for a while - and you will see how the dough begins to "seethe and puff" slowly. And such examples can be cited enough, even fermentation on water.

Bread can be of the following types:
- absolutely without any lifting means (lean or unleavened cakes, for example in a frying pan)
- on baking powder, soda
- yeast-based dry active or pressed wet
- on various leavens
- on a combination of yeast and starter cultures

Based on this, it is necessary to correctly write and name in the name of the recipe, what do you actually bake, what you use when kneading the dough.

The author of the post does not know the terminology and technology of baking, this can be seen from the text.
If the bread baking technology is violated and is not implemented, it is brewed at 50 * C, the leavens are not brought to full maturity - the stomach will definitely hurt, and not only the stomach!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=403275.0.html#quickreply

I don't know about the others. and I use a ripened leaven. I raised it for a week, and now I feed it regularly. For three years now. Grown according to the Viki recipe. As for yeast, I agree. This is also a kind of yeast, only this yeast dies when baked. And the industrial ones continue to live ...

And the industrial ones continue to live ...

Alas, this is a delusion, read about yeast 🔗
The preparation of baked yeast bread is one of the most ancient technologies

sazalexter, let me disagree with you. We have a yeast plant in Odessa and my husband worked there for some time. Renovation work was carried out. I talked with technologists and then told me in great detail how yeast is produced. And how tenacious they are. Read for yourself on the internet about production. You will discover many unknowns for yourself.

[sazalexter]

sazalexter, You write everything correctly.
You and Anna 1957 absolutely right, I confirm as a microbiologist by my first education.
Tales about the harm of industrial yeast, which supposedly do not die during baking, are just a marketing move by unscrupulous manufacturers, artificial creation of a phobia for profit on a supposedly exclusive product (sourdough bread, etc.). The product itself is not bad, but not a panacea either. And the inflated PR is similar to what happened a few years ago with the advertisement of yoghurts (only we have a patented technology using a unique culture of lactobacilli), but in reality it is the same Bulgarian (Mechnikov's) stick in symbiosis with other saccharomycetes.
It is at this stage that the first stage of physical protection must be turned on (this is already from the repertoire of the security service - protection from fools.) Moreover, in any crisis, the media begin to distract people from the objective reality of UFOs, psychics, bird flu, Ebola fever or any other reason for hysteria. Everything is good in moderation, and everything should be in due time. Listen to your body, trust your intuition, and then you will make a decision that is the only right one for you.
I wish you all peace!