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dan w wrote:
> Dick Adams wrote:
>
>> > in message
>> ups.com...
>> rambled a bit, and asked if he might be on the right track
>>
>> Scott, since you are, by your e-addy, an innovator, I suspect that
>> you will do whatever you do in whatever way you elect to do it in.
>>
>> But perhaps you would be interested in my graphical explanation of
>> my process, i.e.,
>> http://home.att.net/~carlsfriends/di...structions.doc
>> at http://home.att.net/~carlsfriends/di...owthcurve2.GIF
>> based on http://samartha.net/SD/SourdoughDefinition.html#SEC10
>>
>> My presumption is that (a) the concentration of bacterial products is
>> kept low by dilutions, but increases in the dough stage and/or (b)
>> bacterial growth (and the production of their acidic and tasty products)
>> is enhanced by the appearance of nutritive body parts of dead and dying
>> yeast when the yeast runs out of nutritive substances. (One theory,
>> as you
>> may have heard, holds that the yeast leave maltose for the bacteria.)
>>
>> I feel that the generation of this sort of pictorial complexity is
>> innovative,
>> so I thought you might be able to take some interest in it. It is,
>> however,
>> generally unacceptable to the R.F.S. readership, and certainly not worth
>> taking any chance of a headache.
>>
> while we are on the subject of pics- thought i would link mine. as you
> all know i am a noobie, however with the assistance from this group, i
> think i am finally getting somewhere. these loaves were made using the
> recipe above-thx DickA! i slashed the one on the right directly after
> forming, and the one on the left right before baking (testing to see if
> slashing before or after rise made a diff).
>
> i found that it had crispy crust and the crumb was soft and not very
> sour. so on the next loaves i used a rye starter as base, and had a
> much more sd taste, at least the sd taste i like
>
> thx again to the everyone on the ng
>
> here are the pics:
>
another noobie mistake, try this one
http://www.villagephotos.com/pubbrow...der_id=1242225
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