#King lucky concepts blogo how to

It's during the dough phase that the baker can hone in on flavor development. This is her scientific perspective: 'For the mother culture, the objective is to build and balance healthy populations of yeast and bacteria with enough collective power to do what you want them to do later.'

#King lucky concepts blogo how to

While bakers often wonder how to change the flavor of their sourdough starter, at King Arthur we've learned that the focus should be on maintaining a healthy, active starter that nurtures both bacteria and yeast development.ĭebra Wink, an accomplished microbiologist and sourdough baker, frequently shares her knowledge as a guest instructor in our baking school. Flavor development comes primarily from bacterial activity, while yeast contributes to rise. Your sourdough starter is made up of bacteria and wild yeast that dwell together in productive harmony. Over the next few days we'll be working on a sourdough recipe using a variation on your liquid starter and learning some new skills along the way: well-known techniques used by professional bakers to both simplify their work, and produce exceptional results. If you're familiar with sourdough, already have an active starter, and are comfortable using it – read on. It’s about working on the flavor and texture of your bread, aiming for something truly amazing.Īre you new to sourdough baking? Scroll to the end of this post for the resources you need to get started. This first in a series of three posts is about taking you a bit further down the road with your sourdough bread baking. One of the most frequently asked sourdough questions we get on our Baker's Hotline is, “How do I make my sourdough bread taste more sour?”Īnother common question: “How do I get those nice holes in my bread?”