Češpov gnocchi

Bagetke

Kruhopeki circulates between the myth of sifting flour. Ribn'čani sell a special sieve for flour. Felicita Kalinšek any bakery recipe starts with "sieved flour." So what is this sowing? Why?

Andrei Goliath in the book Bread - Bread explains this as follows. Yeast needs oxygen to function and sieving flour "ventilate" and equipped with enough oxygen for the subsequent fermentation. In the same breath added that in today's times, sift flour is no longer necessary because they have been purchased already sufficiently ventilated flour.

Another Štorje circulated to the flour moths like to breed, they can be eliminated by screening. Even worse is the one that go cat shit in the flour and to the screening of their shit taken out of flour.

A little more moderate interpretation is associated with painful Slovenian history, when there was to eat more than black flour and then for the holidays housewives presajale flour to make semi-black, or even white flour. World really matter that we are the whole grain, which is not only black but also has bran, willing to pay more than the white that constitutes almost half of food grains for livestock.

Anyway, from a biochemical point of view of yeast fermentation for both aerobic (in presence of air) as well as anaerobic (without air) digestion. Firstly be aerobic, which produces carbon dioxide, but when the air (actually oxygen) no longer has continued anaerobic metabolism, which produces ethanol (the same joke as in beer and wine), which later evaporated in baking.

Znanstevno this note we are still not lead to the answer or do something good for bread, when flour before mixing with water, yeast and salt, sift, except that this is removed, KHM, ..., impurities.

Professor Calvet kruhopekarki in his fundamental book The Taste of Bread in length, and despise all the techniques that oxidise over dough. An example of this technique is an accelerated machine kneading, add flour protein or other oxidizing additives, kneading with inadequate conditioner, add salt before the end of kneading and kneading with a constant exposure to air, for example, when the kneading by hand. Apparently, the oxidation of the dough and bleach razkrajala substances (mainly organic acids) that give the bread flavor.

I do not know. Sometimes I presejal meal today do not pass over. I do not that. Once should be done parallel to the test in order to get things zaprmej clean.