On 19 Feb 2004 09:12:45 +1300, "Loki" > wrote:

>il Tue, 17 Feb 2004 21:14:01 -0500, Boron Elgar ha scritto:
>
>> On 18 Feb 2004 14:58:24 +1300, "Loki" > wrote:
>>
>> >il Tue, 17 Feb 2004 15:35:02 -0500, Boron Elgar ha scritto:
>> >
>> >> >Heh, mine just go wrinkly when boiled or simmered I'd thought. Soon
>> >> >as they hit that water. I'll have to try again and observe closely.
>> >> >Maybe 7 mins is too long.
>> >>
>> >>
>> >> You are correct, that is too long. About 45 seconds a side works best
>> >> for me and do not use boiling water. Drop it to the lowest simmer you
>> >> can get before you begin. I also like to put diastatic malt into the
>> >> water.
>> >>
>> >> Boron
>> >
>> >You like to what? diastatic salt, what on earth is this one? I swear
>> >they invent new products just to make life difficult.
>>
>>
>> Well this ought to confuse you even more, then...I meant NON-diastatic
>> malt. It gives a shinier & browner crust.
>>
>> My mind was in its usual sourdough niche...diastatic malt is added to
>> break down starch in dough so the yeasts can feed on the sugar.
>>
>> Used 2 different ways. ND is pretty much a sweetener.
>>
>> boron
>
>So sugar should work ok too? I'll try that 45 secs for simmering too
>(if I can get the darn stove to simmer) I'm not addicted to achieving
>a brown crust, fairly laissez faire - if it tastes good that's what
>counts :-))


The NDM give a bit of flavor, too, and I have never seen sugar used as
a substitute. Have fun experimenting.


>BTW. My sister informs me that italian sour dough is not as sour as
>american sourdough. (Iknow i know - use rec.food.sourdough :-))

I have had a lot of Italian breads made with pre-ferment, poolish.
biga, etc, but none that I really think of as regular sourdough. Do
check RFS, though, as that is where the experts reside. They publish a
faq each week. You can google for it.

boron