How many carbs I will lose by cold fermenting my bread dough?
I made bread dough recently, and I want to know how many carbs I'll lose using the specific method below:
- Composition: 6.5 cups of whole wheat flour (21g of carbs per 1/4 cup, per the nutrition facts), 1.5 tsp salt, two packets of yeast (1.5 TBS).
- Left it to rise overnight
- Put it in Ziploc bags in refrigerator to let the yeast have at the carbs.
I am going to bake some at 3, 5 and 7 days for comparison, so I would love to have data for that, too.
Best Answer
Though it's true that yeast will consume some of the carbs to produce byproducts (such as CO2) that affect the flavor and texture of the bread, the amount that these microorganisms will consume is tiny compared to the amount of carbs that exist in the bread.
It won't be a noticeable amount from a human nutrition perspective.
Pictures about "How many carbs I will lose by cold fermenting my bread dough?"
Does fermentation reduce carbs in bread?
Yet, sprouting and souring (fermenting) can reduce carbs if done long enough \u2014 because consumption of the \u201csugar\u201d in these foods is part of these two processes and how it works.What does cold fermentation do to bread?
During the cold fermentation, the yeast activity slows down which the bacteria naturally present in the flour takes advantage of. The bacteria lowers the pH of the dough increasing bread's shelf life, flavor, and texture.Does yeast reduce carbs in bread?
Yeast begins its process by using enzymes to break down the complex carbohydrates that are in the flour (starches), into simpler sugars. They then eat the sugar, producing carbon dioxide in the process which causes the bread to expand (rise).Can you cold ferment bread dough?
A cold ferment simply means to lower the temperature during the first or second rise of bread dough. Bread making generally goes like this: Mix together ingredients, knead the dough, allow to rise (fermentation), form the bread into final shape, rise again, and bake.Cold Bulk Fermentation Explained | How to Ferment Bread Dough in the Fridge
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Maria Orlova, Lukas, Any Lane, Karolina Grabowska