Do you have my updated version? Here it is just in case. Ay 74 years young, I get confused about what I have responded to.
Butter Milk Fermented Wheat Flour
Ferment:
1 litre butter milk 1012gm
200gm flour
TW 1212gm
Butter milk = 83%
Flour = 17%
Contents of 1 probiotic capsule.
A large 1700ml mason jar will suffice for these values
The ferment temperature is an average 25ºC
Add the flour to the butter milk and whisk smooth. Whisk until a good volume of air is introduced into the batch making it an aerobicenvironment. The added “dissolved” air will assist the yeast to grow in numbers. When the dissolved O2 is depleted, the yeast will convert the available sugars within the flour and butter milk to Ethanol. The now, anaerobic environment will then be favourable for the Lactic Acid Bacteria (LAB) to start fermenting the remaining available sugars within the flour and butter milk to Lactic Acid.
Slowly and gently, warm the butter milk to approximately 25°C – 27°C
Blend thoroughly in the mason jar and cover lightly so as to allow gas to escape. Wild yeast within the flour and Lactic acid bacteria in the butter milk will activate. The Lactic Acid producing bacteria will eventually create enough Lactic Acid to cease the yeast activation. The final product will contain lactic acid and a small amount of alcohol. After approximately 4 days, the fermented flour settles to the bottom of the jar and leaves a small volume of cloudy supernatant (The liquid above the settled solids) above it. The mass will slowly settle leaving more supernatant. Allow the ferment to continue until the food supply is exhausted approximately (6-7) days from the start. Pour off the supernatant for use in other bread making. Keep the spent flour to make a sour dough type bread. Keep the supernatant and the spent flour in the refrigerator.
After the 4th day, the CO2 “burps” in the air lock are approximately 1 minute, 24 seconds apart. This will eventually slow down as the available food source becomes depleted. After 6-7 days, the ferment is sufficiently fermented. (Weight of Supernatant recovered + Weight of Spent Flour) after the ferment shows, a 6%-7% loss inweight due to the CO2 being expelled during the ferment. Use the fermented flour for baking bread. When making bread with this spent flour which is a sloppy liquid mass, use 50% Hydration value for the bread baking. The 50% hydration is based on the weight of the dry bread flour and not the total weight.
Butter milk Fermented bread:
440gm flour total weight
30%/70% ratio:
30% 132gm flour under LAB ferment
70% 308gm flour under Yeast ferment
243ml Butter milk (226gm)
1½ tsp salt
Ferment at room temperature for 24 hours covered with cling wrap.
65ml warm water for yeast activation.
Add the remainder of the flour 308gm, the activated yeast and salt
Knead in a KitchenAid mixer until very smooth
1 hour rise or until doubled.
With a bread scraper, work the dough until degassed. Allow 10 minutes rest
Pour into heated Dutch Oven
Bake at 450F in a Dutch Oven 25 minutes with lid on, 25 minutes lid off.
But, how much yeast did you use❓❓❓I don't see it in your formula.
Yippee
I always use 2 tsp yeast.
Until I have living buttermilk I am going to use a modified version of your earlier probiotic method.
A different probiotic than I used before and substitute pasteurized buttermilk for water.
Will let you know when I have tried the 'Butter milk fermented bread '.
Thank you so much for sharing your work with probiotics. So interesting and so thought provoking.
Do you have my updated version? Here it is just in case. Ay 74 years young, I get confused about what I have responded to.
Butter Milk Fermented Wheat Flour
Ferment:
1 litre butter milk 1012gm
200gm flour
TW 1212gm
Butter milk = 83%
Flour = 17%
Contents of 1 probiotic capsule.
A large 1700ml mason jar will suffice for these values
The ferment temperature is an average 25ºC
Add the flour to the butter milk and whisk smooth. Whisk until a good volume of air is introduced into the batch making it an aerobic environment. The added “dissolved” air will assist the yeast to grow in numbers. When the dissolved O2 is depleted, the yeast will convert the available sugars within the flour and butter milk to Ethanol. The now, anaerobic environment will then be favourable for the Lactic Acid Bacteria (LAB) to start fermenting the remaining available sugars within the flour and butter milk to Lactic Acid.
Slowly and gently, warm the butter milk to approximately 25°C – 27°C
Blend thoroughly in the mason jar and cover lightly so as to allow gas to escape. Wild yeast within the flour and Lactic acid bacteria in the butter milk will activate. The Lactic Acid producing bacteria will eventually create enough Lactic Acid to cease the yeast activation. The final product will contain lactic acid and a small amount of alcohol. After approximately 4 days, the fermented flour settles to the bottom of the jar and leaves a small volume of cloudy supernatant (The liquid above the settled solids) above it. The mass will slowly settle leaving more supernatant. Allow the ferment to continue until the food supply is exhausted approximately (6-7) days from the start. Pour off the supernatant for use in other bread making. Keep the spent flour to make a sour dough type bread. Keep the supernatant and the spent flour in the refrigerator.
After the 4th day, the CO2 “burps” in the air lock are approximately 1 minute, 24 seconds apart. This will eventually slow down as the available food source becomes depleted. After 6-7 days, the ferment is sufficiently fermented. (Weight of Supernatant recovered + Weight of Spent Flour) after the ferment shows, a 6%-7% loss in weight due to the CO2 being expelled during the ferment. Use the fermented flour for baking bread. When making bread with this spent flour which is a sloppy liquid mass, use 50% Hydration value for the bread baking. The 50% hydration is based on the weight of the dry bread flour and not the total weight.
Got ya, thanks. At three months short of 74 myself I understand.😊