From Sourdough to Scalding Flour and Tangzhong | Science and History
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- Опубліковано 28 чер 2024
- In this video, we talk about bread making, going from sourdough to scalded flour and tangzhong. We'll delve briefly into the history of sourdough and then go into the science of scalding flour and tangzhong, along with a quick glance at rye breads. Watch the video for more!
#sourdough #ryebread #tangzhong
References:
Tangzhong/Yudane
• The Ultimate Guide to ...
• Why the 1:5 Flour-Wate...
Chapters
0:00 Convergent Evolution
0:59 Sourdough
3:53 Consumer Preferences
5:18 Acrylamide
8:24 Far East
9:20 Rye Breads
14:12 Maltose - Навчання та стиль
Great video, Seraphine!
I found this terribly interesting, but it seemed like I was either starting to fall asleep for the last 5 minutes or perhaps you started speeding up, not sure which. But, thankfully, I can always listen to you again! Thank you Seraphine!
Hardly can wait for your next project (sourdough fed with yudane(14?)) .. excellent video, utmost respect!
Many thanks!
I love your channel
I’m feeding my starter right now!
Good Morning! I attempted to find the thread I originally started regarding Yudane and Autolyse on a bread recipe I use for a nonprofit organization to feed the food insecure. I said I would check back in with you when I completed the two bakes. I completed yesterday and taste tested this morning. The results: I made the Yudane version first. As a control, I used the exact same ingredients and amounts. I always measure in grams. The next day, I made the original recipe. Again, I followed the controls. The results: The crust on the Yudane bread was wonderfully chewy. The crumb in the Yudane version was moist, tighter and had a nicer "mouth feel". The Autolyse only version, crust was chewy but less so. the crumb was looser yet had good structure. When I buttered a non-toasty slice the butter wanted to tear the crumb. Not so on the Yudane version. I will try a third test utilizing the Yudane method along with the Autolyse method. The recipe is simple: bread flour, whole grain flour, water, yeast, salt, oats, olive oil, and honey or molasses. If you are interested in additional conversation, is there a reliable method of discussing the topic? I am heading out now to deliver bread to the local food bank. Cheers!🙂
I'm curious. I have several different starters. One from San Francisco that smells like green apples, one from Italy that smells much softer and floral, and my German one has been described as cheese-like. I've seen articles that said they pinpointed which bacteria and yeast groups lend to different profiles, and I really wish I could get the breakdown on those. Do you have any resources to present that? 😍
Would love to see you do a video on Sakadane the Japanese sourdough rice starter.
Noted
Brilliant ideas and wonderful work, as always! Thanks for sharing!
Thank you! 😊
Hi :) thank you for the video. I was wondering; do you have another video expanding on alfa amylase function? If yes, would you please direct me to it?
Cheers!
On some of our previous videos on Tangzhong we talked a bit about alpha and beta amylase. For example: ua-cam.com/video/DjQ7EtvzK_w/v-deo.htmlsi=m7LII2qGYoQfy4wS
Very informative! I'm hoping the ferments in the background are the subject of upcoming videos? :)
Possibly 😊
:)
Your videos are amazing, i really enjoy the science and history you bring to the recipes. Would you start doing croissants?
Maybe one day 😊
Please do sourdough butter croissant 🙏🏻
Can i use tangzong in steamed bun recipes?
In regards to the nasty comments you get....the old line will always ring true "opinions are like aholes, everybody has one".....just ignore, trash and block. On to more relevant stuff.........your videos are very interesting, a lot to absorb at times. Keep up the good work. One I watched recently had a viewer requesting that you explain just what the various preferments do to the dough. I too would like to understand the chemistry. If I take 300 gr of flour and 210 gr of water and some salt ...how would each type of preferment affect the dough and the end result. I would like to be able to work backwards........to know what end result I want but also know how to get that result.........what makes the various preferments tick?
Bonjour à vous🎉
0:22 vous avez une faune sauvage d'une beauté incroyable 🤩🔆
Je vous envie 🤩🌞
Merci pour votre video très recherchée 👍
Profitez de ce merveilleux pays 🤳🙏
merci, content que ça te plaise, j'apprécie le compliment.
So is it sc-owd or sc-awld...?
I always thought it was sc-awld .
No~~~ I gotta know! what’ll happen?
Ok...the birds...part should be cut out...
I find it to be informative
I think that's a good recipe! Have a great new week from Japan🥯