"Sam" > wrote in message
news:mailman.9.1259643279.19236.rec.food.sourdough @www.mountainbitwarrior.com...
> 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?
>
>
>