On Mon, 25 May 2009 17:44:46 +1000, "Mike"
> wrote:
>"Kenneth" > wrote in message
.. .
>> On Mon, 25 May 2009 10:31:30 +1000, "Mike"
>> > wrote:
>>
>>>I am getting pretty good results with my rye bread using stiff rye sour
>>>but
>>>I fail to make wholly white bread using totally white sour. Is it possible
>>>at all in anyone's experience?
>>
>> Hi Mike,
>>
>> I may have missed something, but I don't understand the
>> problem you are describing above.
>>
>> When you say that you "fail to make wholly white bread" what
>> do you mean?
>>
>> Specifically, what are you trying to achieve that fails?
>>
>> All the best,
>> --
>> Kenneth
>>
>> If you email... Please remove the "SPAMLESS."
>

>Hi,
>Awfully sorry for the dreadfull blander in my last posting:
>The recipy supposed to be:
>White flour (13 % gluten content) - 100%
>
>Sour (50/50 flour to water) - up to 100%
>
>Salt - 2%
>
>Water - 60 %
>
>Bulk fermentation - 6 h
>
>Proofing - 2.5 h
>
>Baking 230 C for 40 min
>
> And those are baker's %%
>
>Regards Mike
>

Hi again Mike,

I'll try again -

When you do what you have described:

Specifically, what are you trying to achieve that fails?

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."