View Single Post
  #7 (permalink)   Report Post  
Posted to rec.food.sourdough
Graham Graham is offline
external usenet poster
 
Posts: 5,541
Default Blisters on surface

On 2021-02-18 6:04 a.m., Boron Elgar wrote:
> 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.
>


I'd like to get a shiny surface like professionals seem to get all the time.