SC - bread
Robin Carroll-Mann
harper at idt.net
Wed Sep 29 06:53:08 PDT 1999
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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