rob norman wrote:
> I am thinking I should get a scale for the kitchen if I am to
> seriously get into my bread fascination. At least, to get a true
> result to fine tune. When scooping by the cup of fraction of a cup,
> there's a margin of error a bit higher than I would like as it's
> getting packed at times depending on the scoop. I could scoop-and-
> level, but this can also vary the exact weight. Should I be worried
> about being this precise?
> One thing I've noticed about my sourdoughs...they always end up so
> much more dense than regular yeast risen and salt risen breads. Any
> tips to adjust that it may get lighter/more spongey?

I have found the humidity changes make a difference in how much water
the flour soaks up so I never really use the same amount twice. I work
the last in while kneading and it is usually close, but...

I also find if I work my dough as soft as I can handle it, it makes a
softer end product that usually needs a pan for shape.

I also was getting a lot denser and heavier bread which my market does
like and still asks for, but figured out how to make really light fluffy
sourdough from a link Dicky posted.

http://home.att.net/~carlsfriends/di...ctions_Rev.doc

The trick is to let it grow... and grow... and grow.... I can easily
get a 5X volume grow using Dicky's method which gives an amazingly light
and airy loaf.

Basically instead of looking for the 2X volume grow commercial yeast
gives, Dicky's and mine at least, SD culture will keep on growing for at
least 8 hours. More than that and I start to get a 'flying crust' or
big air bubbles right under the crust line.

Here are a couple photos of my version of a 'billowy' SD loaf:

http://i305.photobucket.com/albums/n...f/thestart.jpg
http://i305.photobucket.com/albums/n.../thefinish.jpg
http://i305.photobucket.com/albums/n...tuff/crumb.jpg
http://i305.photobucket.com/albums/n...ff/ASDloaf.jpg

Mike
Some bread photos: http://www.mikeromain.shutterfly.com