posted by Kevin at
9:47 AM
The Bakers
-
Note: In recipes "oz" = ounces by weight, not fluid ounces.
If you'd like to add the photo-link above to your blog, use this code.
<a href= "http://AYearInBread.com"> <img src= "http://earthandhearth.com/a-year-link.jpg" /> </a>
Archives
- January 2007
- March 2007
- April 2007
- May 2007
- June 2007
- July 2007
- August 2007
- September 2007
- October 2007
- November 2007
- December 2007
- January 2008
- February 2008
- April 2008
- May 2008
- August 2008
- January 2009
- February 2009
- April 2009
- June 2009
- July 2009
- August 2009
- September 2009
- October 2009
- November 2009
- December 2009
- January 2010
- February 2010
- March 2010
- April 2010
- June 2010
- July 2010
- January 2018
Sunday, September 16, 2007
Search A Year in Bread:
Click here to see A Year of Bread in pictures."
5 Comments:
I have a question for everyone. I've been making sourdough bread and it just isn't sour. Is this a function of the starter I have or the recipe I'm using? Is there anyway to sour it up or should I try a new starter?
Thanks!
Christy,
We're going to et into sourdough, next month I think, but the answer is that "how sour" is affected by three things. First is the particular wild yeast in your area of the world, second is the lactobacillus that partners with that yeast, and third is the amount of time time you retard or slow down the fermentation of the dough while making the bread.
The last is the only factor you can control.
Kevin, thanks for the reply. I ordered the starter, would it have come with the lactobacillus with it? So the recipe I'm using could have an effect as far as fermentation time? Maybe I will try another recipe and see if it makes a difference in the sourness. So it is unlikely that my starter will get more sour with time?
Christy,
Hard question. The answer is yes, or no depending on the yeast and its history and environment.
My uderstanding is there is little you can do beyond slow fermentation to naturally increase acidity and even that effect is minor.
Another option, though, is what's called "sour salt," which is crsytaline citric acid.
It's an additive, but then so is regular salt, wheat gluten, water, and eggs or milk. In fact, everything's an additive.
I believe that citric acid also has the effect of promoting the yeast growth if used in small quantities: so if you want higher rising doughs you might also consider using this for that reason!
N.
Post a Comment
<< Home