🤓 MasterClass of "MASA MADRE" 🍞 (Theoretical/practical masterclass/EVERYTHING you NEED to know) 🤯 

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⭕️MINUTE BY MINUTE AGENDA⭕️
00:00 Intro
01:00 What is sourdough?
02:11 Fungi present in the sourdough
03:23 How yeast works
04:36 Yeasts present in the sourdough
05:55 Unwanted fungi in bread or sourdough
07:13 Sourdough bacteria / Lactic acid bacteria
10:30 Acid ratio in sourdough
11:15 Relationship of yeasts and bacteria
12:12 Factors that modify the characteristics of the dough
13:01 Ideal temperature for sourdough
14:48 Classification by type of sourdough
16:44 How to use sourdough?
19:19 Classification by hydration level of sourdough
23:11 Can commercial yeast be used with sourdough?
24:52 Is sourdough bread healthier?
28:48 We start the sourdough recipe
29:06 Sterilization of utensils
30:16 Culture liquid (maceration water)
33:02 Types of flour for sourdough
33:50 Day 1 (We start the sourdough)
34:36 Day 2
35:32 Day 3
36:53 Day 3.5 (Score)
37:36 Day 4
38:42 Day 5
40:30 Day 6
41:22 Day 7 (The sourdough is ready)
42:34 Day 11 (We feed every third day)
45:05 Farewell (Next videos)