{"id":9765,"date":"2016-02-16T08:02:15","date_gmt":"2016-02-16T08:02:15","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9765"},"modified":"2023-04-06T19:27:52","modified_gmt":"2023-04-06T19:27:52","slug":"trucchi-in-cucina-il-lievito-madre-espresso","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/trucchi-in-cucina-il-lievito-madre-espresso\/","title":{"rendered":"Cooking tricks: Express sourdough"},"content":{"rendered":"<p>We told you about it in the recipe for <a href=\"http:\/\/unochefpergaia.it\/mani-in-pasta-ricetta-pane-a-lievitazione-mista\/\"><strong>Mixed leavening bread<\/strong><\/a> and now we show you how to prepare it:<strong> Express sourdough<\/strong> to use in your doughs.<\/p>\n<p>And do you know why I love it? Because it does not require the effort of being refreshed regularly to keep it alive, it will be ready for use when we decide we want to use it, and above all, we do not run the risk of fermentation getting out of control causing odours to develop that are not always pleasant.<\/p>\n<p>It is important to remember that the use of sourdough combined with the addition of fibre to the bread <strong>reduces the bread&#8217;s glycaemic index by up to 40%<\/strong>, so it is worth planning the bread-making process a day in advance!<\/p>\n<p><strong>A true ally in the kitchen with just 2 ingredients!<\/strong><\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Express sourdough <\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong><u>37.54g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n<h2><span style=\"color: #800000;\"><strong>Ingredients<\/strong><\/span><\/h2>\n<ul>\n<li>500g gluten-free buckwheat based flour, brand <a href=\"https:\/\/shop.farinaearte.it\/it\/senza-glutine\/43-petra-0005-glutino-5.html#\/1-package_weight-1_kg\">Petra 5 flour<\/a>** (Molino Quaglia)<\/li>\n<li>400g water<\/li>\n<\/ul>\n<p>** Ingredients specific for celiacs<\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation<\/strong><\/span><\/h2>\n<ol>\n<li>Knead the flour with water at a temperature of 30\u00b0C (if you don&#8217;t have a thermometer to check the temperature, let the water run down from the tap until it is warm, but not hot), preferably in a planetary mixer or a food processor: the dough will become quite thick.<\/li>\n<li>Form a ball and immerse it completely in a bowl or pot containing water at 30\u00b0C, the ball will settle on the bottom. Then leave the dough to rise in a warm room, either in the oven at 30\u00b0C or in the switched off oven, but with a small pan of hot water on the bottom to keep the temperature, for at least 18 hours or however as long as it takes for the ball of dough to rise to the surface.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/02\/IMG_2451Foto-Lorenzo-Moreni.jpg\" rel=\"attachment wp-att-328\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-328 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/02\/IMG_2451Foto-Lorenzo-Moreni.jpg\" alt=\"IMG_ricetta_lievito_madre_espresso\" width=\"500\" height=\"334\" srcset=\"https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/02\/IMG_2451Foto-Lorenzo-Moreni.jpg 500w, https:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/02\/IMG_2451Foto-Lorenzo-Moreni-272x182.jpg 272w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<ol start=\"3\">\n<li>When the dough rises to the surface, the sourdough starter is ready to be used without refreshments. Furthermore, given the ease of preparation, it is not advisable to store part of the dough to make refreshments which, if not kept at the required temperature and humidity, could develop unpleasant odours and flavours.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>We told you about it in the recipe for Mixed leavening bread and now we show you how to prepare it: Express sourdough to use in your doughs. And do you know why I love it? Because it does not require the effort of being refreshed regularly to keep it alive, it will be ready [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":7028,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1528],"tags":[1755,2208,2252,2225,2130,2253,2133,1327],"class_list":["post-9765","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pane-e-lievitati-en","tag-gluten-free-en","tag-gluten-free-baking","tag-gluten-free-sourdough","tag-gluten-free-with-carb-count","tag-low-gi","tag-low-gi-baking","tag-recipes-with-carb-count","tag-senza-glutine-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cooking tricks: Express sourdough - Uno Chef per Gaia<\/title>\n<meta name=\"description\" content=\"Sourdough is marvellous, but it takes time and attention. 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