#31  
Old 05-14-2008, 07:44 AM
DrakeRemoray's Avatar
Il Pizzaiolo
 
Join Date: Mar 2006
Location: Littleton, CO
Posts: 1,211
Default Re: Starter and bread formulas/methods

Hey Ed, On the quest for sourness...

This is from a previous discussion on starters...
I think there is a difference in letting a sourdough bread retard longer should increase the sour flavor. The drier environment during the retardation is favored by a different type of bacteria than the wet environment of the starter. I believe, that a longer, drier, fermentation will result in a more sour flavor, while a longer wet environment will result in more sugars that help with crust development. I may be out of my league now, but I think that is the difference between Acetic (sour and dry loving) vs Lactic (sweeter and wet loving) acids...

Hope that helps.
Drake
Reply With Quote
  #32  
Old 05-14-2008, 09:08 AM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: Starter and bread formulas/methods

Quote:
Originally Posted by DrakeRemoray View Post
Hey Ed, On the quest for sourness...

This is from a previous discussion on starters...
I think there is a difference in letting a sourdough bread retard longer should increase the sour flavor. The drier environment during the retardation is favored by a different type of bacteria than the wet environment of the starter. I believe, that a longer, drier, fermentation will result in a more sour flavor, while a longer wet environment will result in more sugars that help with crust development. I may be out of my league now, but I think that is the difference between Acetic (sour and dry loving) vs Lactic (sweeter and wet loving) acids...

Hope that helps.
Drake
Excellent posting Drake and very true.
Ed,
On the brick front you should check with your brickyard guys, when we built our oven I was able to use firebricks that were supposed to be returned to the vendor. I was looking around the brickyard and saw them and the next day I asked about them. We were able to buy the majority of ours at $0.35 per...we had to hand pick them and load them...we bought new ones for the hearth floor so they would be smoother for about $1.10 each
Maybe you can find a deal like that?!
Best
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
  #33  
Old 05-15-2008, 05:47 AM
Ed_ Ed_ is offline
Apprentice
 
Join Date: Apr 2008
Location: Iowa
Posts: 139
Default Re: Starter and bread formulas/methods

Drake-- Excellent tip! I'll try a batch or two with an overnight retardation and see what kind of effect it has.

Dutch-- I'll be sure to ask about any "reject" firebrick. The whole thing is a little awkward because there's no brickyard in Ames; I have to go 40 miles to Des Moines. With the delivery fee involved, I have to do an annoying amount of planning ahead.
Reply With Quote
  #34  
Old 05-16-2008, 07:59 AM
Frances's Avatar
Il Pizzaiolo
 
Join Date: Aug 2007
Location: Allschwil, Switzerland
Posts: 2,186
Default Re: Starter and bread formulas/methods

The really good thing about this discussion (for me ) is that I'm far less worried about my bread turning out too sour. After all, If you're trying to get it sour and can't, that means I can safely experiment as much as I like...
Reply With Quote
  #35  
Old 05-16-2008, 02:08 PM
Ed_ Ed_ is offline
Apprentice
 
Join Date: Apr 2008
Location: Iowa
Posts: 139
Default Re: Starter and bread formulas/methods

Glad to be of assistance, Frances!
Reply With Quote
  #36  
Old 08-08-2008, 03:38 AM
Tim F's Avatar
Apprentice
 
Join Date: Jul 2008
Location: Woodside, South Australia
Posts: 163
Default Re: Starter and bread formulas/methods

My favourite results have been when I mix the starter with the dough and leave it for 24 hours, with a couple of kneads in between to make sure the bacteria and yeast is distributed evenly. Then I shape the dough, rise again for as long as it needs, and bake. But as far as I'm concerned there's no such thing as too sour!
Reply With Quote
  #37  
Old 09-16-2008, 03:32 PM
Apprentice
 
Join Date: Sep 2007
Location: Louisiana
Posts: 174
Default Re: Starter and bread formulas/methods

I made Ed's sour dough starter a few weeks ago and have been experimenting. I personally like my sour dough with not much sourness....ha ha. Today I did everything with Ed's instructions except added some malted barley for a little sweetness and 1/4 tsp yeast. I will let you know how that turns out. The reason I am doing that is that I don't have time to let it full rise and then refrigerate.....gotta get this in the oven some time tonight.
Reply With Quote
  #38  
Old 09-16-2008, 05:12 PM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: Starter and bread formulas/methods

Important thing to remember also is that different bacterias and wild yeasts are present in different places and not all of them make "sour" bread
Best
Dutch
__________________
"Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
"Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Proofing - raising questions???? nissanneill Hearth Bread and Flatbread 77 03-16-2008 09:33 AM
Playing with bread fundamentals maver Hearth Bread and Flatbread 8 02-25-2008 09:42 PM
Bread attempt no.3 KiwiPete Hearth Bread and Flatbread 2 06-24-2007 09:12 AM
Best Bread for Bruschetta jjerrier Hearth Bread and Flatbread 2 04-27-2007 05:35 AM
Bread Night in Jabia...dueling doughs Xabia Jim Hearth Bread and Flatbread 1 01-12-2007 12:14 AM


All times are GMT -7. The time now is 04:20 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC