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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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"Wcsjohn" > wrote in message = ... > I mix at relatively high speed for longer than most bakers and stretch = > and fold a lot, making a dough (or glop<g>) that is extremely elastic=20 > and extensible ... John, the experiment at = http://www.prettycolors.com/bread%5Fculture/Francense/ seems to suggest that the stretching and folding is more important than the long, high-speed mixing. Compare with my recent other picture shows http://www.prettycolors.com/bread%5F...ead/index.html http://www.prettycolors.com/bread%5F...ad2/index.html where the dough was very thoroughly kneaded in a bread machine. What do you think? --- DickA |
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