"Will" > wrote in message ...
> On May 22, 2:06 am, "Mike" > wrote:

> > At the same time some artesian bakery in my locality produce beautiful
> > sourdough breads with various degrees of sourness - from mild to a very
> > strong , San Francisco type. Any ideas about what is happening to my bread?
> > I have tryed a few different starters but to no avail.

> They get that sour because they are managing the shj*t out the final
> ferment. You can too. Build a simple proof box with a plastic
> container + heat pad. Run the final proof at 85 to 88 F.

Actually, room temperature will do quite nicely. Or cooler if your are
willing to wait.

A warming incubator is nice if you are in a hurry.

The main thing is that the dough should rise long enough to sour, if sour
is what one wants. Poor dough will crap out before that happens. Fails to
hold gas. Calling dough, which fails the rise, "overproofed" is not operationally
helpful. Making good dough is a thing that good sourdough bakeries
know how to do. I do it with bromated bread flour. So what? I never
claimed to be a good person.

Since when is sh*t spelled with a j?

--
Dicky