{"id":27045,"date":"2024-12-01T19:05:37","date_gmt":"2024-12-01T18:05:37","guid":{"rendered":"https:\/\/firmatodagliagricoltoriitaliani.it\/2024\/12\/01\/bread-and-mother-yeast-an-ancient-history\/"},"modified":"2024-12-01T19:05:50","modified_gmt":"2024-12-01T18:05:50","slug":"bread-and-mother-yeast-an-ancient-history","status":"publish","type":"post","link":"https:\/\/firmatodagliagricoltoriitaliani.it\/en\/2024\/12\/01\/bread-and-mother-yeast-an-ancient-history\/","title":{"rendered":"Bread and Mother Yeast: an ancient history"},"content":{"rendered":"\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Sourdough or sourdough: let’s get to know it better.<\/strong><\/p>\n

Sourdough or sourdough is a natural yeast made by activating a mixture of water and flour. It has a history rooted in ancient civilizations, including Egypt, where spontaneous fermentation of dough was first discovered. This discovery revolutionized baking. Indeed, the resulting bread was softer and tastier, very different from the unleavened flatbreads popular until then. Over the centuries, the use of sourdough spread throughout the Mediterranean, arriving in Italy as well. Each Italian region has adapted the preparation to its own peculiarities, keeping the art of baking alive and making each shape a symbol of its regional tradition. In addition to its unmistakable flavor and aroma, sourdough gives bread better digestibility and longer shelf life, characteristics that make it valuable for healthy and wholesome eating.<\/p>\n

Simple Bread Recipe with Mother Yeast:<\/strong><\/p>\n

Ingredients:<\/p>\n

\u25cf 500 g of flour (preferably type 0 or whole wheat)<\/p>\n

\u25cf 200 g of refreshed sourdough starter<\/p>\n

\u25cf 300 ml of water<\/p>\n

\u25cf 10 g of salt<\/p>\n

Procedure:<\/p>\n

1. Mix the sourdough starter with water until it is completely dissolved.<\/p>\n

2. Add flour gradually and knead to a smooth consistency.<\/p>\n

3. Combine the salt and continue kneading for another 10 minutes.<\/p>\n

4. Let the dough rise covered for about<\/p>\n

6 hours in a warm environment.<\/p>\n

5. Form a loaf and let it rest for another 2 hours.<\/p>\n

6. Bake in a preheated oven at 220\u00b0C for 30-35 minutes.<\/p>\n

Five Italian Ways of Saying with Bread:<\/strong><\/p>\n

1. “Good as bread”:<\/strong> describes someone with a big heart, a quality associated with warmth and generosity.<\/p>\n

2. “Giving back”:<\/strong> reflects the typical spirit of fairness and justice.<\/p>\n

3. “It’s not your bread and butter”:<\/strong> expresses pragmatism and humor in pointing out when something is too challenging.<\/p>\n

4. “Earning your bread”:<\/strong> represents commitment and dedication.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Sourdough or sourdough: let’s get to know it better. Sourdough or sourdough is a natural yeast made by activating a mixture of water and flour. It has a history rooted in ancient civilizations, including Egypt, where spontaneous fermentation of dough was first discovered. This discovery revolutionized baking. Indeed, the resulting bread was softer and tastier, […]<\/p>\n","protected":false},"author":2,"featured_media":27036,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[88],"tags":[],"class_list":["post-27045","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-footprint"],"_links":{"self":[{"href":"https:\/\/firmatodagliagricoltoriitaliani.it\/en\/wp-json\/wp\/v2\/posts\/27045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/firmatodagliagricoltoriitaliani.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/firmatodagliagricoltoriitaliani.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/firmatodagliagricoltoriitaliani.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/firmatodagliagricoltoriitaliani.it\/en\/wp-json\/wp\/v2\/comments?post=27045"}],"version-history":[{"count":1,"href":"https:\/\/firmatodagliagricoltoriitaliani.it\/en\/wp-json\/wp\/v2\/posts\/27045\/revisions"}],"predecessor-version":[{"id":27046,"href":"https:\/\/firmatodagliagricoltoriitaliani.it\/en\/wp-json\/wp\/v2\/posts\/27045\/revisions\/27046"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/firmatodagliagricoltoriitaliani.it\/en\/wp-json\/wp\/v2\/media\/27036"}],"wp:attachment":[{"href":"https:\/\/firmatodagliagricoltoriitaliani.it\/en\/wp-json\/wp\/v2\/media?parent=27045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/firmatodagliagricoltoriitaliani.it\/en\/wp-json\/wp\/v2\/categories?post=27045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/firmatodagliagricoltoriitaliani.it\/en\/wp-json\/wp\/v2\/tags?post=27045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}