 |
|
| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.sourdough
|
|||
|
|||
Browning
>I don't understand your 'crumb' descriptions. > >Are you saying you want large holes in the bread vs nice even small bubbles? Depends on the bread, but yes, I generally like to see large irregularly shaped wholes in my lean wheat breads (breads with just flour, water, salt and starter or yeast). If I'm making a sandwich loaf, I prefer to have smaller, evenly shaped holes. -- Jeff |
|
Posted to rec.food.sourdough
|
|||
|
|||
|
Browning
Jeff Miller wrote:
>> I don't understand your 'crumb' descriptions. >> >> Are you saying you want large holes in the bread vs nice even small bubbles? > > Depends on the bread, but yes, I generally like to see large irregularly shaped wholes in my lean wheat breads (breads with just flour, water, salt and starter or yeast). If I'm making a sandwich loaf, I prefer to have smaller, evenly shaped holes. > -- > Jeff Interesting. I liked the large grain I got when I made French sticks or baguettes from a recipe, but didn't think on that for the lean bread. We generally don't like holy sliced bread around here, it leaks.... I now am now seeing where the slow stretch and fold is useful. I will try that. Mike |
Linear Mode
