sourness, or lack thereof
Monte wrote:
> [..]
> I'm about to try again, but this time
> I'll leave the starter in my oven on bread proofing overnight. The
> oven hovers around 80 degrees in that mode, so it seem like it might
> be a good location for the starter growth.
>
That sounds like a plan - having found a warmer place to grow your starter.
Seems you are doing a one-stage process. Have you ever thought about
doing a 3-stage process - tripling the flour content 3 times every 6 hours?
> I noticed one of the other posts suggested that Carl's isn't a great
> sour taste producer. What starters are? And what's the difference?
>
Probably folks neglecting their starters and blaming it on the starter.
This "rumor" has been around for a while and I tested it, somewhere on
my web site are the picture. The Carls is doing it's souring thing just
fine.
> I built the dough and was going thru the folding phase,
> but it was growing very fast. When I finished the final fold and put
> it in a basket for the final proof it was significantly bigger than
> normal. After an hour of sitting at room temp, it was overflowing the
> basket and it was time to bake ready or not. It deflated a little
> when I put it in the oven, but produced the lightest holiest loaf I've
> ever produced. I hardly noticed any flavor or taste change although
> my wife thought she noted a slight sourness.
Maybe if you would have punched it down - deflated and fermented longer,
it may have gotten more sour.
Or did it get too wet?
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