Brod & Taylor The Sourdough Home Instrucciones página 5

Don't put your starter in the refrigerator!
Weekend bakers often face a dilemma with their starter. Leaving it on the counter
all week and feeding it every day is troublesome and wastes a lot of flour. An
alternative is to put the starter in the refrigerator for the week. Sadly a refrigerator
temperature of 38°F (3°C) or lower is too cold for starter. Often the flavor-
producing LAB (lactic acid bacteria) may die. Restoring the starter to health may
take several feeding cycles to be ready for great baking. Instead, store the starter
in the Sourdough Home at a temperature that requires only one or two feedings
during the week. Your starter will stay healthy and ready to go when you are.
Effect of temperature on flavor and aroma
Changing the temperature of sourdough starter affects more than just the feeding
schedule. Yeasts and LAB in the starter grow best at different temperatures. By
maintaining your starter at different temperatures, you can control the growth
of different elements of the culture that changes the flavor and aroma of bread.
Generally, cooler temperatures favor less sour taste, and warmer temperatures,
more sour. Use the temperature control of the Sourdough Home to experiment
with flavor.
Prepare starter for baking
In preparation for baking day, you will use your starter to build a special (often
larger) batch of starter to use in your bread. The exact ingredients and quantities
will depend on your bread recipe. Often you will want this batch of starter to
ferment and grow more quickly. 77°F (25°C) is a good starting point to more
quickly prepare an active starter for baking.
For more information and instructions, visit:
https://brodandtaylor.com/sourdough-home
Berkshire Innovations, Inc.
P.O. Box 712
Williamstown, MA 01267 USA
contact@brodandtaylor.com
www.brodandtaylor.com
The Sourdough Home
(Fermenteur de levain)
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Chauffe quand il fait trop frais. Refroidit quand il fait trop chaud.
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Modèle SH-100