On 02 Sep 2004 17:58:44 GMT, pamnone (Wcsjohn) wrote:

>>
(Wcsjohn) wrote in message
>...
>>> Ok, I've mixed 500 gm 13.9% protein white flour with 400 gm water and 10 gm
>>> salt until smooth, about 8 minutes at speed 1, on my Kenwood, minimal
>>mixing
>>> by my usual standards<g>.
>>>
>>> I'll leave in the fridge for 48 hours, let it warm up then add an active SD
>>> culture, mix briefly just to distribute the culture, and see what happens.
>>>
>>> The fridge rest should also produce the excellent flavour associated with
>>Pain
>>> a l'Ancienne.
>>>
>>> John
>>
>>Ok John, so how did you finish the experiment? Did you leave the glop
>>at 80% hydration as typical for you, or did you add more flour? And
>>how did it all come out?
>>
>>--Lisse
>>
> http://www.zippyimages.com/files/102217/sdancia01.jpg
>http://www.zippyimages.com/files/102218/sdancia02.jpg
>
>Show the results, which are not too bad for a first attempt.(Brit
>understatement<g>)
>
>Taste was marvellous, deep Ancienne sweetness balanced by sourdough acidity.
>
>I made it up as I went along - details later - but this is one to keep.
>
>John

Hey John,

You are making me drool...!

Did you add the culture at the start (that is, before the fridge
rest), or after?

Thanks,

--
Kenneth

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