{"id":13,"date":"2011-03-05T21:42:02","date_gmt":"2011-03-05T19:42:02","guid":{"rendered":"http:\/\/www.fnavigator.com\/bread-en\/?p=13"},"modified":"2011-03-05T21:42:02","modified_gmt":"2011-03-05T19:42:02","slug":"fruit-sourdough","status":"publish","type":"post","link":"https:\/\/www.fnavigator.com\/bread-en\/13","title":{"rendered":"Fruit Sourdough"},"content":{"rendered":"<div id=\"fb_share_1\" style=\"float: right; margin-left: 10px;;width: 55px;\" name=\"fb_share\"><div id=\"fb-root\"><\/div><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#appId=125029517579627&amp;xfbml=1\"><\/script><fb:like href=\"https:\/\/www.fnavigator.com\/bread-en\/13\" send=\"false\" layout=\"box_count\" width=\"55\" show_faces=\"false\" font=\"arial\"><\/fb:like><\/div><p>Sourdough is the oldest bread leavening method. It is based on spontaneous\u00a0fermentation\u00a0that\u00a0naturally\u00a0occurs in a mixture of smashed fresh fruit or ground grains. Wild yeasts, that are always present on the fruit or grain, are mixed with fruit&#8217;s juice and start processing it&#8217;s sugars. If we use grains some water is added. Then the yeast is joined by lactobacillus and vinegar producing bacteria in a\u00a0symbiotic relationship that effectively prevent any other unwanted bacteria from settling in our sourdough.\u00a0Breads prepared with sourdough take longer but result in better flavor, better smell and in\u00a0excellent\u00a0keeping quality.<\/p>\n<p>In this post we will see how to make a sourdough from fresh fruit. I use mulberries but the same can be made from fresh grapes or apples.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Day 1:<\/strong><\/span><\/p>\n<p>Pick some fruits. The best time is in the morning before the sun is too high. Only a small amount of fruit is needed.<\/p>\n<p><a href=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/P1020058.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-14\" title=\"fruits\" src=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/P1020058-300x168.jpg\" alt=\"\" width=\"300\" height=\"168\" srcset=\"https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/P1020058-300x168.jpg 300w, https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/P1020058.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Bring the fruit home and place it in a clean bowl. It is important <strong>not to wash<\/strong> the fruit so the yeast will stay there for the next stage.<\/p>\n<p><a href=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-10.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-15\" title=\"day-1\" src=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-10-300x187.jpg\" alt=\"\" width=\"300\" height=\"187\" srcset=\"https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-10-300x187.jpg 300w, https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-10.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Smash berries using your hands and let rest for a day.<\/p>\n<p><a href=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-101.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-16\" title=\"day-1a\" src=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-101-300x187.jpg\" alt=\"\" width=\"300\" height=\"187\" srcset=\"https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-101-300x187.jpg 300w, https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-101.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Day 2:<\/strong><\/span><\/p>\n<p>After a day or two we can see\u00a0bubbles and light foam on the surface. These are signs that fermentation started. There is still plenty of sugar in the mixture so we let it stay for one more day.<\/p>\n<p><a href=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-1010.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-17\" title=\"day-2\" src=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-1010-300x187.jpg\" alt=\"\" width=\"300\" height=\"187\" srcset=\"https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-1010-300x187.jpg 300w, https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-1010.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong><span style=\"text-decoration: underline;\">Day 3:<\/span><\/strong><\/p>\n<p>Drain and keep the liquid. Mix the liquid with wholegrain flour in a 1:1 ratio. This is called 100% hydration dough. For example mix 50 grams liquid with 50 grams of wholegrain flour.<\/p>\n<p><strong><a href=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-107.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-18\" title=\"day-3\" src=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-107-300x187.jpg\" alt=\"\" width=\"300\" height=\"187\" srcset=\"https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-107-300x187.jpg 300w, https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-107.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/strong><\/p>\n<p><strong><span style=\"text-decoration: underline;\">Day 4:<\/span><\/strong><\/p>\n<p>Our mixture of flour with juice starts looking like a sponge. Throw half of the mixture and add 50 grams of water and 50 grams of wholegrain flour and let stand for another day. Important: at this stage you must throw away that half of the dough.<\/p>\n<p><a href=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-106.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-19\" title=\"day-4\" src=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-106-300x187.jpg\" alt=\"\" width=\"300\" height=\"187\" srcset=\"https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-106-300x187.jpg 300w, https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-106.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong><span style=\"text-decoration: underline;\">Day 5:<\/span><\/strong><\/p>\n<p>Repeat the procedure as in day 4.<\/p>\n<p><strong><a href=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-109.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-20\" title=\"day-5\" src=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-109-300x187.jpg\" alt=\"\" width=\"300\" height=\"187\" srcset=\"https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-109-300x187.jpg 300w, https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-109.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/strong><\/p>\n<p><strong><span style=\"text-decoration: underline;\">Day 6:<\/span><\/strong><\/p>\n<p>We have beautifully looking sponge that is ready to prepare our sourdough bread. Recipes for rye, spelt and wheat breads will follow in future posts.<\/p>\n<p><strong><a href=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-27.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-21\" title=\"day-6\" src=\"http:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-27-300x187.jpg\" alt=\"\" width=\"300\" height=\"187\" srcset=\"https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-27-300x187.jpg 300w, https:\/\/www.fnavigator.com\/bread-en\/wp-content\/uploads\/2011\/03\/2010-05-27.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sourdough is the oldest bread leavening method. It is based on spontaneous\u00a0fermentation\u00a0that\u00a0naturally\u00a0occurs in a mixture of smashed fresh fruit or ground grains. Wild yeasts, that are always present on the fruit or grain, are mixed with fruit&#8217;s juice and start &hellip; <a href=\"https:\/\/www.fnavigator.com\/bread-en\/13\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[7,11],"class_list":["post-13","post","type-post","status-publish","format-standard","hentry","category-sourdough","tag-fruit","tag-sourdough"],"_links":{"self":[{"href":"https:\/\/www.fnavigator.com\/bread-en\/wp-json\/wp\/v2\/posts\/13","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fnavigator.com\/bread-en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fnavigator.com\/bread-en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fnavigator.com\/bread-en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fnavigator.com\/bread-en\/wp-json\/wp\/v2\/comments?post=13"}],"version-history":[{"count":8,"href":"https:\/\/www.fnavigator.com\/bread-en\/wp-json\/wp\/v2\/posts\/13\/revisions"}],"predecessor-version":[{"id":40,"href":"https:\/\/www.fnavigator.com\/bread-en\/wp-json\/wp\/v2\/posts\/13\/revisions\/40"}],"wp:attachment":[{"href":"https:\/\/www.fnavigator.com\/bread-en\/wp-json\/wp\/v2\/media?parent=13"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fnavigator.com\/bread-en\/wp-json\/wp\/v2\/categories?post=13"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fnavigator.com\/bread-en\/wp-json\/wp\/v2\/tags?post=13"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}