SC - bread
Decker, Terry D.
TerryD at Health.State.OK.US
Sat Oct 9 05:45:26 PDT 1999
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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