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Shadow[_3_] Shadow[_3_] is offline
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Default Blisters on surface

On Thu, 25 Feb 2021 08:03:22 -0800 (PST), John Washington
> wrote:

>On Saturday, February 20, 2021 at 12:01:33 PM UTC-8, Shadow wrote:
>> On Thu, 18 Feb 2021 09:32:14 -0800 (PST), John Washington
>> > wrote:
>>
>> >On Thursday, February 18, 2021 at 7:54:40 AM UTC-8, Graham wrote:
>> >> 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.
>> >...from just a natural bake? don't most of them coat their doughs with egg/milk mixtures to get a shiny surface?

>> Or oil. I like my Italian style bread "natural". Flour, water
>> and salt.
>> I might add oil for pan-bread as it tends to keep it moist
>> longer,

....
>do blisters occur more with sourdough sine there is more lactic acid? I reckon they may not occur in breads that use rapid rise yeast.
>Anyone think it's possible to have a sourdough starter that is almost entirely or entirely comprised of lactic acid bacteria?


The sourdough bacteria can produce acetic, lactic and maybe
malic acid. I have no idea why it tends to produce more of one acid
than another. Probably something to do with room temp.
My hooch varies between a vinegary(acetic acid) a
fruity(lactic and malic?) and a "neutral" (lactic?)smell. My starter
has been going since +- 2002, and I keep it at 100% hydration. So it's
the "same" starter.
Blistering is probably caused by other factors(hydration, oven
temp, dough handling, other ingredients).
I don't think any of the acids cause "blistering".
[]'s

PS "Huge bubbles on the surface" suggest that you use a very
wet dough and do not fold it before the final rise. Bubbles tend to
make for the surface. Do you turn your bread before baking?
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