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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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08-07-2012, 06:43 AM
posted to rec.food.sourdough
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New poster..
Howdy..
Long-time usenet poster, been baking sourdough about 18 months. Over that time I've gathered together nine cultures: six from Ed Wood, Carl Griffith's starter and two I captured locally to me: one near my home in the woods, one near the Atlantic beach. I use a La Cloche and have been getting quite decent results: great crusts, nice crumb, great flavor but the big holes in the crumb elude me. Any advice on getting bigger holes in the crumb gladly welcome! Thanks... 
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08-07-2012, 03:45 PM
posted to rec.food.sourdough
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New poster..
On 08.07.2012 07:43, droopus wrote:
Any advice on getting bigger holes in the crumb gladly welcome! If your bread has a high percentage of wheat: Knead it longer and "Stretch and Fold" it. The folding brings air into the dough. The stretching will develop the gluten. Spelt doesn't need that much kneading. With rye it is impossible to obtain rally big "italian" holes. Here in German speaking Europe (DACH) most sourdough breads are traditionally made of rye as rye-dough needs be sour. Italy uses more wheat and has wheat-types with more gluten. If you are in America then you could buy Manitoba-wheat from Canada. It has more gluten in it that you can develop. Viele Grüße Adrian
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13-07-2012, 09:11 PM
posted to rec.food.sourdough
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New poster..
do you mean "whole" wheat flour or normal white
conk "Adrian" wrote in message y.telekom.at... On 08.07.2012 07:43, droopus wrote: Any advice on getting bigger holes in the crumb gladly welcome! If your bread has a high percentage of wheat: Knead it longer and "Stretch and Fold" it. The folding brings air into the dough. The stretching will develop the gluten. Spelt doesn't need that much kneading. With rye it is impossible to obtain rally big "italian" holes. Here in German speaking Europe (DACH) most sourdough breads are traditionally made of rye as rye-dough needs be sour. Italy uses more wheat and has wheat-types with more gluten. If you are in America then you could buy Manitoba-wheat from Canada. It has more gluten in it that you can develop. Viele Grüße Adrian
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19-07-2012, 02:40 PM
posted to rec.food.sourdough
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New poster..
On 13.07.2012 22:11, CC wrote:
do you mean "whole" wheat flour or normal white This depends on what you want to do. Whether the flour is "whole" or not depends on how the miller mills, not on the kind of wheat used for the flour. "Adrian" wrote Any advice on getting bigger holes in the crumb gladly welcome! Manitoba-wheat from Canada. It has more gluten in it that you can develop.
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