On Thu, 21 May 2009 17:15:41 -0700 (PDT), dougcullen
> wrote:

>thanks hans, i'll try one hour floor time before retarding.
>
>kenneth,
>
>i'm retarding the dough in order to produce noticeable sourness and
>all the benefits that increased acidity bring. the lengthy 20 hours of
>retarding is bc i'm renting a shared kitchen space that happens to
>have a real bread oven, and those are the time slots that i have! 3-8
>AM on two consecutive days, so i've had to get creative...the point
>was to have fresh bread ready for saturday outdoor markets. i just
>started selling bread commercially here in brooklyn ny...!! been a
>serious home baker for 5 years, home taught mostly by nancy
>silverton's book, my current bible is jeff hamelman's "bread."
>
>doug

Hi Doug,

Interesting... I have not noticed that retarding the dough
has any particular effect on the level our sour.

By the way, I live in New Hampshire, but I am a recovering
Brooklynite. Where are you located?

All the best,
--
Kenneth

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