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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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Failing to get a second rise
With some breads with various additatives, I am getting a strong first rise,
more than 100% increase, but with the second only get 25-50%. I have let the second rise sit for a long time to see if anything happens and nothing does. Up until letting them fall even to see the extremes. I have also tried putting them in early to see if I could push them with no effect. These are breads made with a starter which has been fed, then used in a 1 cup flour and 1 cup water mix which rises and slightly falls, then is mixed to completion and rises very well the first time, but the second does little or nothing. I thought I might be letting it rise too long the first time but I have tried shortening the rise (it isn't close to falling anyway) but this has no effect either. So anyway what I am wondering is what kind of additatives can you add to bread to have this effect, I don't think it is anything to do with the kneading or punching back (which is more like pushing + light kneading), as it works fine in regular whole wheat or white flour breads. However what should be consider here as a possible problem? -- Cliff Stamp http://www.physics.mun.ca/~sstamp/ The one unforgivable sin, the offence against one's own integrity, is to accept anything at all simply on authority -- Maureen Johnson Long Anyone can hold the helm when the sea is calm. -- Publilius Syrus |
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Failing to get a second rise
On Mon, 12 Apr 2004 19:05:43 +0000, sstam wrote:
> With some breads with various additatives, I am getting a strong first rise, > more than 100% increase, but with the second only get 25-50%. Additives? Spock, ...explain! You might want to get more aggressive with your 'punching back'. Also do you really need a second rise? With sourdough, unlike other bread making, you have to really watchout for the structual degradation of the gluten. Usually this is what's happening when your oh-so-perfect dough starts turning into mush from hell, or iow, it seems more liquidy. When this happenes the dough won't hold the gases needed to rise. So it may be that during the second rise acidity is breaking down your dough. |
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