|
|
|
|
Sourdough Rye Bread is NOT sour - help
in article , Bob at
wrote on 26/11/03 9:10 am:
> On Wed, 26 Nov 2003 15:35:43 GMT, Charles Perry >
> wrote:
>
>> My assertion, backed by personal observation, is that you can
>> often improve the flavor of white bread by extending the time
>> that the flour is wet.
>
> Could you give an indication of how long one should extend the time
> before diminishing returns set in. Are we talking hours, days, weeks?
>
>> This is true whether or not you have
>> introduced the sourdough culture. I prefer cool room temperature
>> for this effect, but there is some gain realised by retarding the
>> dough.
>
> The problem with sourdough is that the rising of the dough depends
> critically on the organisms introduced by the starter. Once they are
> spent, the dough won't rise anymore. So if one leaves the dough a long
> time, it will rise and then if you punch it down to shape the loaf, it
> might not rise much if any.
>
>> I don't equate flavor with "sour". In fact I don't
>> understand at all the obsessive quest for "sour" that seems to be
>> a quest for some.
>
> It's mostly cult behavior. But it's cheap so people wile away the time
> doing it.
>
> I find it challenging and I find the taste to be flavorful. But I also
> find commercial yeast bread to be challenging and flavorful, albeit in
> a different way.
>
> Perhaps you have never had a really good sourdough. If you happen to
> come across some, put Blue Plate mayonnaise (from New Orleans) on two
> slices and put sliced dill pickles on one slice. Then put a filet of
> deep fried lemon-herb marinated catfish in between. You will never
> experience the taste sensation of a sourdough catfish Po' Boy. It's
> unforgettable.
>
>
Some people rise the formed loaf. I do. I don't "punch down" dough when
that dough is sourdough leavened. Ellen
|