On Mon, 18 Jul 2005 15:06:09 GMT, "L, not -L" > spewed
forth :

>I make the sourdough semolina bread by using half bread flour and half
>semolina flour. Semolina is a very hard wheat so doesn't breakdown to sugar
>as fast as softer wheat flour. My assumption has been that the easily
>broken down starch is process by the sourdough to feed on, leaving the
>slower to breakdown starch for me.

What sort of fermentation times do you use? I typically set a 12-hour
sponge, have a 2-3 hour rise for the finished dough followed by a
60-90 minute proof prior to baking. I'm wondering how longer and
shorter ferment times might affect the "bottom line".

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