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John Washington John Washington is offline
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Default Blisters on surface

On Sunday, February 28, 2021 at 11:04:03 AM UTC-8, Shadow wrote:
> 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?
> --
> Don't be evil - Google 2004
> We have a new policy - Google 2012

it doesnt matter what i do to my dough, it will make blisters/bubbles. i wish i could determine the microbial status of my starter