Experimental Use of Natural Yeast (Sourdough) as a Replacement of Conventional Yeast in the Making of Artisan (Homemade) Bread

Abstract

: As one of the staple foods consumed by humans, bread is food that can be easily made at home. In making bread, we need a developer made from yeast where the yeast can convert sugar into carbon dioxide (CO2) so that it can expand the bread. Today the lifestyle and consumption of Indonesian people in general increasingly want to consume foods that are natural, healthy and nutritious. Therefore, the development of bread by utilizing lactic acid bacteria as a source or starter that has the same developer ability as conventional yeast needs to be done in order to suppress the growth of mold Rhizopus sp that can cause damage to the bread and can extend the storage period of bread and more importantly is to provide complete nutrition to consumers. Sourdough or levain is the oldest form of yeast which is a natural bread development agent that can be used for making healthier home-based bread. Based on the results of our experiment, the results of using sourdough as compared to conventional yeast are the similarities in color when exiting the oven, which is golden brown, chewy texture with larger cavities, and also a longer shelf life. In addition, the benefits of using sourdough can also be seen in terms of the efficiency of the time of making bread. So from the use of sourdough, a home-based bread product is obtained that is almost similar to conventional yeast bread, with better nutrition and is free of preservatives and additional coloring.