Hello everyone, I'm Alina Candia and today
I going to talk a bit about fermentation and
biology.
How the fermentation works?
It is a special video for Amandou in Gambia
because he is an awesome baker and he is teaching
a lot of people to make bread and he is teaching
and I want to give a hand and share a bit
of knowledge.
To start I would like to go with the normal
fermentation or the more common used one.
Fermentation is made by microorganisms they
are microscopical an normally one cell organism.
The more commonly used now for baking is the
yeast.
You can get dry yeast, wet yeast or fresh
yeast.
You get it in a packet like this where are
thousands and thousands and millions of microorganisms
ready to ferment.
What they do, well it is one cell organism
that is from the group of the mushrooms is
a mushroom that you use actually, which eats
the flour, the sugar of the flour, the starch
and when this microorganism eats it then it
generates CO2 or carbon dioxide that is a
gas which is the one than make the pastries
to grow up.
So because we add a certain amount of this
one they microorganisms reproduce and ferment
and produce a lot of gas and then start to
grow the dough super fast and in 1 or 2 hours
you can have a very big bread.
But this yeast is also called commercial yeast
but we have other kind of fermentation that
is made of wild-yeast and it is called sourdough
that I have it here.
This one can made it in your home, you don't
need to buy it you just need to feed it time
to time.
This one was the first kind of fermentation
that the human used to make bread or other
kind of dough.
So, It was used long time but stop when the
industrialisation start to change the use
of the sourdough for commercial yeast that
it is more faster.
But the sourdough have the richness that give
you more nutrition, more flavour that the
yeast because they are several kind of yeast
and bacteria that ferment the flour and give
a very more nuticious bread.The only problem
that take more time and you need to take care
about the sourdough to keep it alive.
I going to explain what is sourdough.
Well, here we have some grains, I will show
you.
On the skin of the grains there are microorganisms
that like to eat flour or the grain.
When the grain is smashed this is dehydrated.
The yeast and bacteria get you can say to
sleep and they stay in the grain.
But when you put it together for example in
this glass, you can put full grain (wholegrain)
flour, you add it then you add a bit of white
flour to give the microorganisms energy because
imagine when you are sleeping and you are
bit tired and you need a bit of more sugar
so you add a little bit of flour.
And then you totally wake up the microorganism
with water so you add water.
you mix it. and then the microorganisms that
were sleeping now they are hydrated and then
they start to be more active and they start
to reproduce you can have between 12 to 30
different microorganism to ferment this.
ans if you repeat this process you add water
flour mixed for one to two weeks at room temperature
you going to start to have bubbles you can
see it which mean that they are working they
are awake and they are ready to ferment to
make delicious pastries.
I really prefer to make bread with that kind
of ferment sourdough because it is more nutritious
and you get support for your intestinal flora
it is good for you guts.
Actually this kind of fermentation was very
traditional fully use in Germany for long
time and now there are few traditional bakeries
that still used it and they have big containers
with this kind of mixture (sourdough)., community
of microorganisms you say community because
they are so many and so different and the
bakery keep it there alive for more than 100
years so they feed it every two days to three
days and they keep it alive and pass from
generation to generation and it is very amazing
so sourdough is the more traditional way and
healthy way to ferment and if you have time
you should try it because it is really different.
Also this is why sourdough bread the artesanal
is so expensive because take more time to
do it but what give to your body is much better
and for you tong.
Thank you for watching I hope you try to do
sourdough I going to repeat the recipe you
put the same amount of flour for example25
gr of flour wholegrain 25 gram of white flour
the first day and 50 gr of water you mix it
you wait then the next day you add wholegrain
20 gr and 20 gr water but every time the amount
of flour have to be equal to the amount of
water and you repeat this until 2 weeks and
you going to start to see fermentation and
then you can start to use and check some recipes
to do it if you want to try some recipes just
ask me and I will give you some links so yes,
it works the try and it is much much healthy.
Have a good night or good day here it is night
depend of you country ;)
All the best
Bye ye
