How to use in-sentence of “sourdough”:
+ The lowered pH of a sourdough starter, therefore, inactivates the amylases when heat cannot, allowing the carbohydrates in the bread to gel and set properly.
+ In Ethiopia, injera is made from a fermented sourdough batter of buckwheat or the more traditional teff.
+ This may be convenient for single loaf production, but the complex blistered and slashed crust characteristics of oven-baked sourdough bread cannot be achieved in a bread making machine, as this usually requires the use of a baking stone in the oven and misting of the dough to produce steam.
+ Because the rise time of most sourdough starters is longer than that of breads made with baker’s yeasts, sourdough starters are generally unsuitable for use in a bread machine.
+ A number of ‘no knead’ methods are available for sourdough bread.
+ However, sourdough that has been proved over many hours, using a sourdough starter or mother dough, can then be transferred to the machine, utilizing only the baking segment of the bread-making program, bypassing timed mechanical kneading by the machine’s paddle.
+ One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland, but the origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent several thousand years earlier…
