June 23, 2016 - 4:24am
Enzymes
Hi does anyone know when you add flour and water together how long it is before the bacteria goes to work, as enzymes start the process of decomposing the flour how long is it before the bacteria and yeast start their role, does volume of flour make a difference
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I am not Jewish but if I remember right, according to Jewish Law, a food is considered leavened if flour and water are allowed to sit for 18 minutes.
However, if you are asking how long it takes for a dough of just flour and water to raise noticeably you are going to get a very clear-that depends. Room temp,water temp, flour temp have a large impact on natural yeast activity. Water quality does, too. Is it chlorinated water? Mineral water? Is the flour refined as in an All Purpose? Is it whole grain? Whole grain has a higher yeast activity. Is it rye? Wheat? Other?
Early,early,early breads were flour and water to make the dough , form into a patty or wrap around a stick and bake on hot rocks or over a fire. Pretty toothsome eating. Probably a serendipitous discovery that the "bread" would get a little fluffy if allowed to sit a while.
Best way to learn is to try. I think it would be great fun to experiment with modern flour and water and see what happens. I, for one, would love to hear what your results would be. Pictures would be helpful,too.
No, but the amount of water may. There needs to be enough water so that various bacteria and eventually yeast can hydrate and multiply. Bacteria start off right away and the decomposing flour goes thru various stages of domination by different groups of bacteria until the pH falls low enough to support the varuety of yeast waiting in the flour.
Look up: spontaneous sourdough
It will also depend on ambient temperature, microorganism population and enzyme presence/concentrations. In other words, it depends ....
Stan Ginsberg
theryebaker.com