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#1
08-08-2011, 04:39 PM
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 Sourdough article.
__________________ All the best, Al To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts. To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.  |
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#2
08-09-2011, 05:56 AM
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| Re: Sourdough article. Hi Al! Interesting article! Highlights the "definitional" issues related to bread, in general and sourdough in particular. The comments on the Vitamin C/ascorbic acid is particularly interesting to me! if you have never tried it, I strongly urge you (and everyone who makes bread) to mix your normal bread dough and hold he salt and about 50 ml of water. After mixing, the dough will be a bit softer than normal. Let it autolyze about 20 minutes (note it doesn't have to be as mixed as normal - just to uniform wetness). Then add the salt and extra water and work that in with your hands. You will feel the gluten tighten ans the salt enters the bread. Really interesting tactile transition! Bake on! Jay |
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