Češpov gnocchi

Bagetke

During kruhopeki circulated myth of sifting flour. Ribn'čani also sell special sieves for flour. Felicita Kalinšek every baker's recipe starts with "Sift the flour." So what is this seeding? Why?

Andrei Goliath in the book Bread - Bread explains this as follows. The yeast needs oxygen to function and by screening the flour "ventilate" and equipped with enough oxygen for the subsequent fermentation. In the same breath added that in this day and age sift flour is no longer necessary because they are purchased flour enough ventilated.

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 past, when there was to eat more than black flour and then the housewives for the holidays presajale flour to make the black half-white, if not white flour. The world is really wrong, that we are to wheat, which is not only black but still has the bran, are willing to pay more than the white, which involves almost half the food grains for livestock.

Anyway, from a biochemical point of view of the 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 continue to anaerobic digestion, which produces ethanol (the same joke as in beer and wine), which later evaporated in baking.

Znanstevno us this explanation still does not lead to the answer or do something good for bread, the 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 over-oxidized doughs. An example of this technique is an accelerated machine knead, adding flour of leguminous vegetables or other oxidizing additives, kneading with inadequate Kneading, add salt before the end of kneading and kneading with a constant exposure to air, for example, when the kneading by hand. Apparently, the bleach oxidation of the dough and razkrajala substances (mainly organic acids) that give the bread flavor.

I do not know. I used to sifting flour, but today it is not passed over. I am not that. Once more should be done parallel test to zaprmej come to clean things.