#1  
Old 11-24-2008, 02:33 PM
Journeyman
 
Join Date: Apr 2005
Location: Brazil
Posts: 306
Default Feeding natural ferment with rye flour


I maintain three natural pre-ferments in my refrigerator, a Camaldoli, an Ischia and a former Carl, nowadays a mixture of the three.
I usually feed them every two or three weeks, just by adding wheat flour and water, repeating the feeding by three times and returning the ferments to the refrigerator, as normal.
The past month I decided to use rye flour to refresh them. Wow, it was an explosion!
The ferments developed a lot and grew as popcorns.
This last week I used them as part of Pannetone recipe, and this one grew so fast and big that surprises me. (Pannetone recipe, directions and pics following asap).
Just to check, I repeated the recipe a couple of days after and the results were consistent, even using wheat flour to the last refresh.
Just based in this experience, I strongly recommend to anyone using natural pre-ferments, give to rye flour a try. It could be a pleasant surprise.

Luis
Reply With Quote
  #2  
Old 11-24-2008, 06:17 PM
Dutchoven's Avatar
Master Builder
 
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: Feeding natural ferment with rye flour

Luis
Have you noticed a difference in flavor...I have found that the rye starter tends to give it a complex tang...not sour really but a tang...I'd love to know what you think...rye sours are a big part of eastern european breads
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
  #3  
Old 11-25-2008, 04:06 AM
Journeyman
 
Join Date: Apr 2005
Location: Brazil
Posts: 306
Default Re: Feeding natural ferment with rye flour

Dutch:

I fed the preferment just to give a burst and they went to the refrigerator without use on bread or pizza.
Actually, I did some biscuits as I normally do with the ‘discarded halves’ of the refreshment and I did not notice any difference.
After that, the preferment were fed twice with wheat flour before them be used to do the pannetones. No influences too.
In the future, I will feed them with rye flour and bake some pizza, and will post the differences in taste, if any.
Of course, rye flour make a big difference when included in any bread recipe, however we are speaking about 10 percent (or more) of it.

Luis
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
flour types egalecki Hearth Bread and Flatbread 11 12-08-2008 07:45 AM
Flour additives james Artisan Ingredients 13 04-28-2007 11:43 AM
How to Read an Italian Flour Label james Artisan Ingredients 0 06-02-2006 02:15 PM
#70 BAKING GLOSSARY: A possible start? Marcel Pizza 0 11-04-2005 08:41 AM
Caputo Flour james Artisan Ingredients 0 04-07-2005 02:20 AM


All times are GMT -7. The time now is 04:50 AM.

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