On food and cooking the science and lore of the kitchen ( PDFDrive ) 1032

refreshed, the better the yeasts will be able to grow, and the more leavening power the starter will have Starters should be incorporated into a dough when they’re actively growing and at their bubbliest While bacteria thrive at warm temperatures, 86– 96ºF/30–35ºC, yeasts in an acid environment grow better at a cooler 68–78ºF/20–25ºC; so both starters and rising doughs should be kept relatively cool Finally, sourdoughs should be well salted Salt limits bacterial protein-digesting enzymes, and tightens the vulnerable gluten Rye Breads Though a minor grain compared to wheat, rye is still found in many breads in Germany and elsewhere in northern Europe and Scandinavia Most rye breads baked today are made from mixtures of rye and wheat flours, with rye providing its distinctive, full flavor and wheat the rising power of gluten Rye proteins simply don’t form an elastic network like gluten, apparently because the glutenin molecules can’t link up end-to-end into long chains Rye has another major breadmaking liability: it tends to begin sprouting before harvest, so its starchdigesting enzymes are active during baking and break down the other major source of dough structure Nevertheless bakers in northern Europe found a way of making a unique raised bread from pure rye flour Pumpernickel True pumpernickel was apparently born during a famine in Westphalia in the 16th century It starts with coarse whole-grain rye flour and a severalstage sourdough fermentation; the acidity helps limit starch breakdown and also makes the dough more elastic The dough manages to retain some carbon dioxide bubbles thanks to its high content of gummy cell-wall materials called pentosans (p 470) The fermented rye dough is baked in a pan at a low oven ... starchdigesting enzymes are active during baking and break down the other major source of dough structure Nevertheless bakers in northern Europe found a way of making a unique raised bread from pure rye flour... Westphalia in the 16th century It starts with coarse whole-grain rye flour and a severalstage sourdough fermentation; the acidity helps limit starch breakdown and also makes the dough more elastic The dough manages to... the dough more elastic The dough manages to retain some carbon dioxide bubbles thanks to its high content of gummy cell-wall materials called pentosans (p 470) The fermented rye dough is baked in a pan at a