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| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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06-03-2008, 02:35 PM
posted to rec.food.sourdough
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Make any recipe sourdough?
On Thu, 6 Mar 2008 05:17:32 -0800 (PST), Will
wrote: On Mar 5, 11:14 pm, Doug Irv wrote: Tight crumb, would have preferred a larger more holey crumb... Hey Doug, You might want to take a look at a couple of short video's that Mike Avery made a while back. He's got a great stretch and fold technique that I suspect you can do. It's very easy and does not involve man- handling the dough. I use it all the time. Like Kenneth, I mix dough and let it sit overnight. Then use Mike Avery's S&F to laminate the gluten into "sheets". If you go with the "hydration" method of making gluten, which IMO is the best method, you do need to adjust the water ratio up a few percentage points. You want the mixed dough to feel a bit slack and a bit sticky. It will not be sticky after it ages. More water will solve the tight crumb too. Link to Mike's page: http://www.sourdoughhome.com/stretchandfold.html Will Hi Will, This is funny... About thirty seconds ago I read a post on another group from a woman to whom I had apologized. I had posted my thoughts before seeing that she had said (essentially) the same thing. Well, I just did it to you! (about the relationship between the hydration level and tight crumb). 'Sorry, -- Kenneth If you email... Please remove the "SPAMLESS." 
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15-03-2008, 08:46 PM
posted to rec.food.sourdough
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Make any recipe sourdough?
when something of value comes from such
experiments I want to be able to duplicate it. You're quite right Kenneth, if the guy that created phosgene had not written down every step as his experiment progressed we wouldn't know how to make this valuable compound as he himself at the point of discovery became unavailable for comment. I agree with you. -- CK
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16-03-2008, 12:27 AM
posted to rec.food.sourdough
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Make any recipe sourdough?
On Sat, 15 Mar 2008 15:46:32 -0500, Charlie Kroeger
wrote: when something of value comes from such experiments I want to be able to duplicate it. You're quite right Kenneth, if the guy that created phosgene had not written down every step as his experiment progressed we wouldn't know how to make this valuable compound as he himself at the point of discovery became unavailable for comment. I agree with you. Hi Charlie, I thought that phosgene was used only in commercially yeasted breads...g All the best, -- Kenneth If you email... Please remove the "SPAMLESS."
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