by Claudia | Apr 13, 2020 | Basics, The science blog
Biologists in the lab can culture microorganisms in liquid or solid form. We can do the same at home for our natural yeast by simply changing the water content of our culture. General rule: a solid culture has a flour-to-water ratio of 1:0.47, while a liquid culture...
by Claudia | Apr 11, 2020 | Basics, The science blog
The development of gluten is essential to create beautiful alveoli in your baking products. Gluten is the magical network that traps the gas produced by yeasts making your dough rise. Let’s walk through a few crucial points about gluten, best practices to...
by Claudia | Apr 11, 2020 | Basics, The science blog
Natural yeast is the happy and peaceful coexistence of wild yeast and lacto-fermenting bacteria, named lactobacillus. Yeasts are mainly responsible for production of gas (carbon dioxide, CO2), thus leavening the dough, while lactobacillus produce lactic acid (but also...
