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guillermopottery a acheté un loaf .
Thanks so much for the information on oil! I am looking for a softer, more functional daily loaf for toast and sandwiches etc. The crusty country "French" style levain loaves I make harden up after a couple of days and become hard to cut. I am a potter and make bread cloches which I use and end up with especially crusty loaves :-)
Marcy a acheté un loaf .
I always add some fresh milled whole grains and find that combined with my higher elevation (5,000 ft), leaves me with constant attempts to slow the fermentations. I don't like sour notes. Fridge proof or not?
Thanks you!!Fridge proofing doesn’t necessarily mean a sour flavour. It can do, however if you take steps you can avoid developing sourness. Feed your starter just before it peaks, don’t let it rise so high that it collapses, this causes sourness. You might wish to use less starter in your recipe. Try and keep your starter at a constant temperature.
beckiesays a acheté un loaf .
Thank you SO much for taking the time to write this article explaining what yeast does. I'm a home baker using almost exclusively freshly milled wheat & have struggled to explain some of this information with science backing it up. I definitely can't just get them to read Peter Reinhardt's Whole Grain Breads as an explanation for why yeast isn't bad vs sourdough and why a long ferment is so, so great!
