SC - gazpacho and Rome

[ChannonM@aol.com]

Someone said:
> >From experience, true sourdough rises take a long time.  

It depends on the starter you're using.  My starter will do a first rise in 
two hours.  (I'm using Carl's starter, if any of you are familiar with it.)  
And I hear that some of the cultures available from Sourdough 
International (esp. their Russian culture) are quite fast.  

> > The time can be cut by shaping the loaves and letting them go through a single rise,
> > which may be what is described in Platina.

I usually do two rises.  My recollection from a recent thread on 
rec.food.sourdough is that a single rise will give you a more "holey" 
texture.

Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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