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Kenneth
 
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Default Experiment

On Thu, 11 Mar 2004 13:03:50 -0600, williamwaller
> wrote:

>On 3/11/04 11:58 AM, "Ron Anderson" > wrote:
>
>> Ron,

>
>It seems to me that you're on the right track for developing an "airy"
>crumb. My suggestions would be:
>
>1) increase the proportion of starter in your dough (perhaps trying as much
>as 1/3 by weight of the finished dough)
>
>2) a 24 to 48 hour cold aging cycle should take care of all of your flavor
>requirements.
>
>3) find a warmer spot for the final rise after shaping. I use a covered bus
>tub in a sunny closed room.
>
>4) possibly most important ==> be very careful not to degas/deflate the
>dough during final shaping. Just ease it from the dough bucket, cut it to
>size, and gently shape. You've got a lot of good "holes" working already.
>Keep 'em.
>
>5) Salt affects the "stiffness" of the dough (gram for gram) more than any
>other factor. Adding a 5 or 10 grams to a 1300 to 1400 gram dough won't move
>the needle on the baker's percentages... but the "feel" or perceived
>hydration level will change considerably.
>
>
>Not to knock you but I think Dick Adams' flow chart advice is excellent.
>There's a lot of value to visually representing the process. (Dick, I am
>looking for a small blackboard even now and a feng shui consultant to
>position it.)
>
>Will
>
>
>>
>>
>> http://www.a1sewingmachine.com
>> "Dick Adams" > wrote in message
>> ...
>>
>>
>>> ... to get more flavor/sour in my bread. I decided to push the starter to
>>> the limits.

>>
>> I am not sure what angle you are attempting to work here, Ron, but there
>> seem to be a lot of numbers and times and times of day, not much about
>> temperature, and in the end you ask:
>>
>> Not really working any angle, but I did assume that the reader would assume
>> room temperature as it was not stated. I do appologize I know assumption it
>> the mother of all foul ups. so to clarify 67 dergees whre not stated
>> otherwise.
>>
>>> Now would some of you math wizards confirm or correct me on the
>>> hydration ...

>>
>> It seems to me that the starter should be built to obtain high fermentation
>> activity. Manipulating the starter to make the bread sour/flavorful does
>> not make much sense to me. Bread that rises longer gets more sourdough
>> flavors.
>>
>> Well it seems to me that to let the start ferment for 24 hours for most of
>> the steps I did acomplish a high degree of fermentaion. It is my
>> understanding that the fermentation is what creates the sour. You will
>> notice the long rise of 9.5 hours in the refridgerator and 5 more at room
>> temparature. Certainly qualifies, at least in my mind, as a long rise. Where
>> is the documentation on the long rise theory?
>>
>> An easy way to determine the "hydration" is to keep track of the amount
>> of water used (and salt). Then, from the weight of the final dough, the
>> "hydration" can be determined by simple arithmetic. That is to say, make
>> the dough so that it feels right, and figure out the "hydration", if you
>> must,
>> when you are done.
>>
>> I do not see what salt has to do with hydration. I was using what I
>> believed to be bakers percentage in figuring the hydration. And was seeking
>> confirmation my calculations were correct. The reason is to compare with
>> other hydrations I have used. This I supose an attampt to balance the abilty
>> to handle the dough and maintain a moist crumb with the hopes of those
>> elusive large irregular holes.
>>
>> Once I worked in a research lab for a boss who was quite smart (and
>> famous, eventually). To ready himself to conduct a procedure based
>> on readings in the microbiological literature, he would make a sketch,
>> a diagram, on a single page of notebook paper. I guess it could be
>> called a flow chart though its nomenclature was unique to the discipline
>> of the institution. One piece of paper could summarize the result of many
>> hours of study and planning.
>>
>> Most recipes are not even close to flow charts, but if one is seriously
>> interested in trying to succeed with a recipe, I think it is useful to
>> construct
>> a simple flow chart. Perhaps the information in the referenced post could
>> be presented in a form more like a flow chart?
>>
>> If you wish to present that information in a flow chart be my guest, I have
>> neither the time nor inclination to do so.
>>
>> Ron Anderson
>>

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Hi Will,

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,top the at comment your post you Because

..bottom to top from read We

All the best,
--
Kenneth

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