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30

The advice to let the culture mature before you use it is targeted to getting reliable results. A mature sourdough culture has a relatively small number of strains of microorganism, which have outcompeted the others and formed a relatively stable ecology (assuming a regular feeding schedule). At that point the culture is reliable because newly introduced ...


10

The wait is to give the desirable yeast cultures time to fully establish themselves as dominant in the starter. Using a starter that's too young can sometimes mean it doesn't rise as well or that the sourdough flavour is less pronounced because of less yeast than ideal. You could also potentially kill the starter by removing too much of the yeast culture ...


0

You actually kneaded the dough. This puts some of the flour and water into contact with yeast that didn't have access to food cause it already ate all its sources within their grasp. Feeding these yeast cells this way caused the second rise, a common method in bread making.


0

Yes! There is an enzymatic reaction called 'autolyse'. In many no-knead bread recipes it is a separate initial step in the recipe done with just flour and water before any salt or yeast are added. Here is an article describing the technique and some of the magical results: https://www.kingarthurbaking.com/blog/2017/09/29/using-the-autolyse-method In addition ...


6

Yes, flour contains enzymes, and they get activated when you mix the flour and water. The enzymes in flour are diastase, amylase, and protease. The diastase breaks down starch into maltose, amylase produces other types of sugars from starch, and the protease breaks down the proteins in the flour. Commercial flours are typically balanced for optimal ...


4

Adding more flour to a bread recipe until it looses stickiness is a mistake many inexperienced bread bakers make, and one I made myself. Dough recipes have a hydration level, which is a way of expressing the amount of water in comparison to flour by weight. A higher hydration level gives a more open texture with bigger holes, lower hydration gives a more ...


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