On Wed, 17 Feb 2021 21:47:07 -0700, Graham > wrote:

>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.

Bah! What do those Frenchies know?

I am laughing, of course, but I do take it as a great success when I
get a well blistered surface.