Flora Amma Korantema Kumi

Baking with Natural (Sourdough) Yeast Starter Flora Amma Korantema Kumi

This is a guide to growing and using the natural (Sourdough) yeast Starter to replace raising agents i.e. baking powder, bicarbonate of soda, fresh yeast, dried yeast or fast-acting yeast in breads, cakes, pancakes and doughnuts. It is a slow process requiring a minimum of 18 to 24 hours from start to oven baking or frying. The Sourdough starter is fermented flour and water so it is natural and as a result yields very tasty and aromatic bakes in comparison to other forms of raising agents particularly in breads. This book focuses on getting the flavour of the starter into the bake without the sour taste. To obtain a sour taste increase quantity of the starter in your recipe and extend the proofing time. Have fun growing your natural (Sourdough) yeast starter and exploring all the amazing things you can do with it. There is annotation space for you to add in your notes on your observation as you grow your yeast and create your own recipes.