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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. |
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Samartha's rye
Jeff Miller wrote:
> > BTW, how long do you let your loaves rest before slicing? I know that with > pumpernickel, it needs to rest at least 24 hours to firm up the crumb. Was > that long of a rest necessary for these loaves? > There are a number of factors at play here... not all of them controllable. But, most bakers suggest that any high rye content bread be allowed to mature for a day or two before cutting. In his class at Camp Bread, Jeffrey Hammelman wanted us to sign affidavits promising not to cut into the 90% rye flour Detmolder process rye bread for at least two days. If you cut into them too soon you'll find the crumb hasn't set, you can get gummy deposits on your knife, and the crumb has an unpleasant gummy quality. Better to let it age. This can be related to not enough acidity, as well as amalase levels in the flour. Mike -- Mike Avery mavery at mail dot otherwhen dot com part time baker ICQ 16241692 networking guru AIM, yahoo and skype mavery81230 wordsmith A Randomly Selected Thought For The Day: oxymoron: happy birthday |
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