Sourdough Starter.

Introduction
Good afternoon Miss Rivers and classmates, thank you for being here. My name
is Marco Daz Im about to finish, as most of you, my studies for Culinary Management
and today Ill present sourdough starters and how can it be an easy way to start in a
very interesting area of Culinary Arts.
How has it raised as a part of different cultures, how it is getting into our society
in the meantime as a new idea of business for all of us.
My presentation is divided in 4 parts:
History of sourdough starter
The starter as the most important part in a baking process of a
sourdough bread
Different ways to feed the starter during the time and the requirements
to succeed in it
Basic tips of fermentation and reactions in the dough.
My presentation will take no more than 15 minutes and Ill be glad to answer your
questions at the end of the exposition.
Through the years, bread has been turning in one of chileans favorite food
during the day, statistics says that Chile is the second country which has the most
consumption all over the world, but are we good in tasting different types of breads?
can we make the difference between a well leavened bread and a common industrial
made bread? Maybe this could be the first step building a new culture in leavened
breads, but lets just start with the main ingredient. Bakers yeasts in a sourdough.
Development

History
Its origins are not clear yet, but at least we can notice that the first sourdough
bread was made 3700 BCE and was excavated in Switzerland. But the use of bakers
yeast as leavening agent dates less than 150 years.
In the European Middle Ages before bakers yeast, barm was the only way
bakers used to make bread, until Louis Pasteur theory in 1859 opened new possibilities
with cultured yeasts, where he exposed the action of yeasts mainly in wines, beers and
bread. In the case of bread, Pasteur stablished that yeast feeds on the starches
producing carbon dioxide, carbon dioxide expands gluten proteins and consequently
the dough expands and rise more than 50% its weight.
50 years later, during California Gold Rush in 1899 French bakers, after apply
the new theory by Louis Pasteur through the years, brought the new sourdough
techniques to Northern California. Nowadays, San Francisco is well known as the best
producers of sourdough breads in all the U.S and this sourdough starter culture has
been rising this last decade.

Starter
The starter is basically composed by water, flour and a couple of bakers yeast.
The most important part in this dough is the yeast participation. The purpose is to
produce a vigorous leaven and to develop the flavor of the bread.
A starter may be a liquid batter or a stiff dough, flour naturally contains a
variety of yeasts and bacteria, but those are not fast enough to rise a leavened
sourdough, and thats why yeast appear giving the dough a biochemical reaction that
will result in bread with better characteristics.

Refreshment and feeding options

The sourdough starter can be fed in different forms; first of all, could be water,
in second option fruit juice leavened, and finally natural yogurth or cultured bacterial
yogurt which is more acid. The more acid the liquid is, the stronger the flavor will be. In
the case of fruit juice its necessary to let it ferment at least 4 days before add it into
the sourdough.

Baking
According to the recipe that can be applied to make a bread depends the time of
fermentation, in fact, if the dough passes more time leavening, the result will be better.
Ideally the sourdough needs more than 12 hours leavening, after shape the sourdough
bread, it will need 4 hours of fermentation as minimum, it will expand after the process
and consequently ready for the oven.
Its very important to keep the crust humid avoiding the possibility of crust dry.
Depending of the bread is the temperature that the oven needs but regularly its 200C
for 10 minutes.
The results will be a crusty crust, a crumb of big alveolus and resistance to the
air effects. Common industrial breads turn tough exposed to the air.
Conclusion
Finally, we can say that this technique is getting more famous all over the world,
so it is in Chile, but not enough to say that is a complete explored Market. Therefore, it
would be an interesting option to start a business in Chile, specially using all the
supplies that our earth is providing us in the country.
Thank you for being here, Ill be very pleased to answer all the questions you
could have.

+VIDEO
+SOURDOUGH STARTERS