Artisan BreadsArtisan Breads

Use of Pre-fermentsUse of Pre-ferments No Chemical No Chemical

Additives or Additives or PreservativesPreservatives

Traditional Traditional Production MethodsProduction Methods

Flour had lower Flour had lower protein content of protein content of 11.5% and higher 11.5% and higher extraction rateextraction rate

Pre-Ferments and Sourdough Pre-Ferments and Sourdough StartersStarters

Pre-fermentsPre-ferments Use of commercial Use of commercial

yeastyeast Limited shelf lifeLimited shelf life

Sourdough Sourdough Uses wild yeast Uses wild yeast Can last indefinitely Can last indefinitely

Pre-FermentsPre-Ferments

PoolishPoolish 100% Flour, 100% 100% Flour, 100%

water, commercial yeastwater, commercial yeast BigaBiga

100% flour, 50-60% 100% flour, 50-60% water, 1-1½ % yeastwater, 1-1½ % yeast

Levain-levureLevain-levure Usually a stiff starterUsually a stiff starter

Pate FermenteePate Fermentee Piece of fermented Piece of fermented

bread dough from a bread dough from a previous batch. Not as previous batch. Not as strong.strong.

Sourdough StartersSourdough Starters

Natural Sour or Natural Sour or Natural StarterNatural Starter

Wild Yeast and Wild Yeast and BacteriaBacteria Wild Yeast can Wild Yeast can

tolerate more tolerate more acidityacidity

Lactobacilli bacteria Lactobacilli bacteria creates aciditycreates acidity

Lactic acidLactic acid Acetic acidAcetic acid

Yeast to Make a StarterYeast to Make a Starter

Wild Yeast is Wild Yeast is presentpresent In the airIn the air On the skins and On the skins and

surfaces of fruitssurfaces of fruits On the surfaces of On the surfaces of

whole grainswhole grains

Making the StarterMaking the Starter Mix water and flour Mix water and flour

togethertogether Leave uncovered for one Leave uncovered for one

dayday Cover and rest for an Cover and rest for an

additional two days or until additional two days or until starter starts to become starter starts to become activeactive

Refresh the starter with Refresh the starter with the addition of flour and the addition of flour and water mixture equal to water mixture equal to 100% of the starter daily100% of the starter daily Loose starters are referred Loose starters are referred

to as a barm, while stiff to as a barm, while stiff starters are called a starters are called a Levain Levain

AutolyseAutolyse

Only flour and Only flour and water are mixed water are mixed togethertogether

Rest for 30 minutesRest for 30 minutes Add remaining Add remaining

ingredients and ingredients and finish mixing doughfinish mixing dough