Blisters on surface
On 2021-02-17 1:02 p.m., Boron Elgar wrote:
> On Wed, 17 Feb 2021 16:49:07 -0300, Shadow > wrote:
>
>> On Wed, 17 Feb 2021 10:56:24 -0800 (PST), John Washington
>> > wrote:
>>
>>> Are blisters on the surface a good sign?
>>> Toying with different conditions on maintaining starters and now my doughs result in huge bubbles and blisters throughout the surface.
>>
>> A hint of what those "different conditions" are and a
>> description of how you make your bread might help.
>> []'s
>
> I have always found that a cold ferment encourages blisters.
>
ISTR that although blisters are accepted, even welcomed on N.American
sourdoughs, French bakers see them as a fault on their pan-au-levain
equivalents.
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