Sourdough bread requires a chef, a mixture of flour and water that ferments to create wild yeast and beneficial bacteria. The chef is fed to keep the yeast colony alive and can be used for hundreds of years to produce consistent and famous sourdough bread. Organic whole wheat or rye flours are preferred, and fruit can be added to encourage fermentation and unique flavor. The chef needs to be fed frequently and can be kept in the refrigerator to slow growth.
The chef is an important step in baking all sourdough breads. It is a collection of wild yeasts harvested by creating a mixture of flour and water to ferment. This fermented concoction is known as chef, starter, sponge, or poolish, depending on regional preference. Pieces of the compound are used to make loaves of bread, while the rest is fed to keep the yeast colony alive. Some bakeries have used the same chef for their sourdough bread for hundreds of years, producing consistent and sometimes famous sourdough bread.
Most leavened breads use yeast as leavening. As the yeast feeds on the starches and sugars in the bread dough, it creates carbon dioxide as a byproduct, causing the bread to rise. This rise makes the bread light and fluffy, rather than heavy or block-like. A chef lures wild yeast unique to the region where it is grown. It also encourages the growth of beneficial bacteria, which give sourdough and other breads made with a starter their signature tart flavor.
Being a chef sometimes requires a few false starts, and it may take several baking attempts to make successful sourdough bread. Bakers shouldn’t pass up, however, as homemade sourdough has a unique and wonderful flavor, and it’s quite exciting to think of making bread with local wild yeasts.
Chefs start with flour and water mixed together to form a stiff dough or batter, depending on regional preferences. One-half cup flour and one-half cup water is a basic foundation, with equal amounts of flour and water being added periodically to feed the chef. Many people prefer to use organic whole wheat or rye flours, as they tend to harbor more wild yeasts. Others even add things like fruit, to encourage the chef to ferment more quickly and develop a unique flavor. Grapes and apples are two common fruit choices.
After preparing the base mixture, the substance is placed in a bowl and covered in a cloth. It should be left in a warm place, usually around 85 degrees Fahrenheit (29 degrees Celsius) until it starts to bubble, at which point more flour and water are added to feed the yeasts. Depending on regional yeast populations, the chef may boil anywhere between eight hours and several days. It may feel a little strange at this stage, but don’t worry.
For about four days after the first feeding, the mixture should be fed again every 8 to 12 hours. It will start to smell rich, wholesome and yeasty, at which point it can be used to make bread. Part of the chef, usually around a cup, is broken off and used in bread dough, while the rest is saved. The chef needs to be fed to stay alive and many cooks keep him in the refrigerator which slows growth without killing him. It tends to be healthiest when used and refreshed frequently, which requires frequent cooking.
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