[Sca-cooks] Starter went 'Pffft'
Chris Stanifer
jugglethis at yahoo.com
Mon Nov 29 13:54:01 PST 2004
--- Terry Decker <t.d.decker at worldnet.att.net> wrote:
> All bread doughs tend to be acid and at least a little sour in taste. In a
> sourdough, the flavor is a function of the lactobacilli, which are
> localized. The flavor of the bread changes as the lactobacilli change.
> Sourdoughs have a full flavor which may or may not be particularly tangy or
> sour even if you have allowed the the lactobacilli to work.
It is this last statement which I will address. A bread which has been allowed to rise very
slowly may take on a bit of acid as a natural byproduct of the fermentation process, and is the
sign of a quality loaf. Not all breads achieve this quality, and many are fermented quickly to
avoid it. However, if the lactobacilli are not given the time to create a noticeable acid/sour
taste, they are not sourdough breads. Please see my reply to Jenne's textual assualt,
particularly in regard to European rye.
My current
> sourdough has a nice flavor but isn't particularly sour tasting even though
> it is acidic.
Hmmnnn.... perhaps we are talking about the same thing, after all? Your definition of 'acidic',
and my definition of 'sour' may be the same. Send me a loaf, won't you? :)
William de Grandfort
=====
Through teeth of sharks, the Autumn barks.....and Winter squarely bites me.
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