SC - bread

[Decker, Terry D.]

Go away for a week and a thousand messages appear in the mailbox.  Only 390+
to go on the cooks list.

> And it came to pass on 29 Sep 99,, that Decker, Terry D. wrote:
> 
> > Your Carl's starter sounds like it has been boosted, although I have
> been
> > able to get fast rises out of scratch starter on a couple of occasions.
> 
> I don't know what you mean by "boosted".  The starter I have is from a 
> kind gentleman named Carl Griffiths, formerly a regular poster on 
> rec.food.sourdough. 
> 
A boosted sourdough as you surmise is one to which yeast has been added.  I
was wondering, because the phrasing suggested "Carl's starter" was a
commercial product (which may or may not have yeast added).  From your
reply, he has a good, potent starter.

As for adding dry active yeast to the starter, it might help for a few days,
but most commercial baking yeasts do not fare well in high acid starters.

> > The fact that you do two rises and I do two rises does not eliminate the
> > possibility that Platina's bakers used a single rise.
> 
> True.  Which would be less likely to produce a sour flavor?  Platina 
> regards that as undesirable.
> 
The sour flavor is from the lactobacilli in the dough and IIRC the souring
does not begin until the environment is anaerobic.  Since working the dough
puts air into it, I would say Platina's single long rise should have the
sourer taste, all other things being equal.


> Brighid
> 
Bear
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