Dick Adams wrote:
>

> Some people are still saying that the way to get your bread sour is to let
> it rise in the refrigerator.
>
> Who can we believe?

Let's see, we have scientific evidence that warmer temperatures
favor Lactobacilli over yeasts so warmer must produce more "sour"
taste.

We also have scientific evidence that warmer temperatures favor
homo fermentation over hetero fermentation so the cooler
temperatures must produce more "sour" 'cause the acetic acid is
"stronger" don'tcha know. Charts and graphs are available for
both assertions.
As much as I admire science, to date, scientific explanations
have about the same beliveability as the fanciful lies in books
about sourdough.

Who can you believe? I say trust what you observe to work in
your own kitchen and try to avoid dreaming up reasons to fit the
observations.

Of course, if you really need advice, I am fairly reliable. I
don't lie much. I have faithfuly tried to reinterpret my
grandmothers wisdom regarding Bread Faeries and other Wee Folk-
she baked great bread. Additionaly, I have tried to accurately
translate my cats expert opinions, but she seldom comments on
bread, sourdough culture being her field. And, when I do
speculate, I always do it with regret and fair warning so I am
certainly a better source than most books.

Regards,

Charles
--
Charles Perry
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