ppt课件-工匠面包——犹他州州立大学扩展（ artisan breads- utah state university extension）.pptVIP

Artisan Breads Use of Pre-ferments No Chemical Additives or Preservatives Traditional Production Methods Flour had lower protein content of 11.5% and higher extraction rate Pre-Ferments and Sourdough Starters Pre-ferments Use of commercial yeast Limited shelf life Sourdough Uses wild yeast Can last indefinitely Pre-Ferments Poolish 100% Flour, 100% water, commercial yeast Biga 100% flour, 50-60% water, 1-1? % yeast Levain-levure Usually a stiff starter Pate Fermentee Piece of fermented bread dough from a previous batch. Not as strong. Sourdough Starters Natural Sour or Natural Starter Wi