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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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not sour sourdough
I have been baking bread with the Oregon Trail starter for several
months now, but I haven't really figured out how to get my bread to turn out sour. I've tried letting the sponge sit for 24 hours before use. I've also tried allowing the dough to rise a full three times before baking. So far, no luck. Is it because I'm using only wheat flours? If I convert my starter over to rye flour, and start making rye breads, will the sourness likely increase? Any other tips? Thanks for all help! Sincerely Aaron |
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Aron,
The acid producers - lactic acid bacteria grow best at warmer temperatures i. e. 90 F for Lb SF - DA posted an URL recently: http://aem.asm.org/cgi/content/full/64/7/2616/F1 If you would grow your starter more closer to this temperature, more acid producers would grow. Don't overdo it with growing all the time that warm, this will deplete the yeasts if it happens too long (2 - 3 days). See if that helps. Even if you don't know for sure if you have the LB SF's, it's still worth a try. Samartha At 08:16 PM 1/25/2005, you wrote: >I have been baking bread with the Oregon Trail starter for several >months now, but I haven't really figured out how to get my bread to >turn out sour. I've tried letting the sponge sit for 24 hours before >use. I've also tried allowing the dough to rise a full three times >before baking. So far, no luck. > >Is it because I'm using only wheat flours? If I convert my starter >over to rye flour, and start making rye breads, will the sourness >likely increase? Any other tips? > >Thanks for all help! > >Sincerely >Aaron >_______________________________________________ >Rec.food.sourdough mailing list >http://www.mountainbitwarrior.com/ma...food.sourdough === remove "-nospam" when replying, and it's in my email address |
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Aaron wrote:
> Is it because I'm using only wheat flours? If I convert my starter > over to rye flour, and start making rye breads, will the sourness > likely increase? Any other tips? Well not rye starter, per se, but perhaps incorporating some in your dough may improve matters. I gave a friend a few blocks away a piece of my starter. I make white flour breads for the most part (1/4 cup whole wheat to 2-3/4 cups white, plus 1 cup starter) and they're fairly mild. He makes whole wheat flour breads and they are *very* sour. B/ |
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"Aaron" > wrote in message=20 ... > I've tried letting the sponge sit for 24 hours before > use. I've also tried allowing the dough to rise a full three times > before baking. So far, no luck. Is it because I'm using only=20 > wheat flours? =20 It is a mystery. You have reportedly conducted two procedures=20 each of which, in my hands, and with Carl's starter and with others,=20 would produce sour bricks. With reference to the diagram at=20 http://home.att.net/~carlsfriends/di...rowthcurve.GIF which depicts yeast growth in sourdough (and many other things) incubating the sponge long enough so that the curve flattens should favor bacterial activity as it lags (by my theory) yeast growth. Dough from that, being deficient in yeast activity, would not rise well. Punching down (deflating, reshaping, etc.) of the final dough, on the other hand, done three times, would, I'd suspect, might past the curve bend-over for dough without having much gas left to sustain the rise. My experience is with bread flour, but I do not see that WW flour would behave differently, except for not rising so well, for several reasons. Some might say it has more buffering capability on account of higher ash, but that's a bit beyond my ken. --=20 Dick Adams <firstname> dot <lastname> at bigfoot dot com ___________________ Sourdough FAQ guide at=20 http://www.nyx.net/~dgreenw/sourdoughfaqs.html |
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"Samartha" > wrote in > > The acid producers - lactic acid bacteria grow best at warmer temperatures > i. e. 90 F for Lb SF - DA posted an URL recently: > http://aem.asm.org/cgi/content/full/64/7/2616/F1 > If you would grow your starter more closer to this temperature, more acid > producers would grow. > Don't overdo it with growing all the time that warm, this will deplete the > yeasts if it happens too long (2 - 3 days). > See if that helps. Even if you don't know for sure if you have the LB SF's, > it's still worth a try. > Samartha Interesting, I wonder if the old Sourdough Minors had sour tasting bread or just used the leavening of the sourdough starter. It would be hard to control the starter temperature in those conditions. I read where some 49ers were down on their luck and the only thing they could afford was a sack of flour that had gotten wet and turned into stone. They bought it and pulverized it and said it made the best bread they had ever eaten.. Ernie |
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