The Everything STEM Handbook by Rihab Sawah

Author:Rihab Sawah [Sawah, Rihab]
Language: eng
Format: epub
Published: 2015-07-10T00:00:00+00:00

This fermentation process is the ancient process people used to make bread for thousands of years. The reason the flour starts to undergo fermentation is because yeast is everywhere. This is the naturally occurring yeast that is present in the flour, in the air, on the skins of grapes and other fruits, etc. When the conditions are right—meaning when there is moisture and a warm environment, as well as “food” for the yeast in the form of sugars or carbohydrates—the yeast microorganisms start to “eat” those sugars and carbs, converting them into alcohol and carbon dioxide. It is the carbon dioxide gas that shows up as bubbles in the starter mix, making it rise. It is the active life cycle of those microorganisms that gives bread the ability to rise in order to have just the right texture.

As long as you continue to “feed” the starter mix by adding more flour and water, it will survive. There are families who have kept their sourdough starter “alive” for hundreds of years, passing it down from generation to generation. If you need to give those microorganisms a break from “eating” and making gas, you can place them in a cool location like the refrigerator to slow down the fermentation process. They still need to be stirred once a day, though.

Every time you need to make sourdough bread, you can use part of the starter to make the bread rise, then “feed” what remains in the jar with 2–3 tablespoons of flour, and some water to bring it back to the same consistency as it was before. You can look up many recipes on the Internet for sourdough bread using the starter you and your child just made. This bread is more delicious than any store-bought bread.

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