On Sun, 25 Apr 2010 18:36:36 -0600, Sam
> wrote:

>>> I thought that lower temps like 70-75 favored yeast. But of course
>>> yeasts are only half of the equation, there has to be enough gluten/pentosan
>>> development to capture the gas produced by the yeast.
>>>
>> Pentosan ? Wassat ?
>>
>Look into rye bread baking - it's used there.
OK found it. I knew pentosan as a medicine.
http://www.joepastry.com/index.php?s=pentosan
>> You raise the temperature to favour the acid-producing
>> lactobaccili, nothing to do with gluten.
>>
>Paul is right that lower temperatures favor yeast - his temperature
>seems to be off though.
>
>The issue Paul has with his additions is that the gas containing
>structure fails and better gluten development could help that.
>
>Soaking/sprouting grain, then drying/grinding, may make the flour unfit
>for rising bread in general because of enzyme activity during sprouting.
>
>Paul has only mentioned "grain" - not which kind of grain. If he uses
>rye, pentosan as gas containing agent applies but sprouting rye in the
>fashion he describes is never going to work.
>
>> Download this pdf:
>> http://aem.asm.org/cgi/reprint/64/7/2616.pdf
>> Graph gives you a good idea about temperatures.
>> []'s
>>
>I personally find the lists after that line more practical:
>
>http://samartha.net/SD/docs/DW-post1-4n.html#058
Good article, you could knock the line-numbers out to make it
more readable
>
>It gives generation times of yeast/LB - looking into those may help with
>timing and quantifying starter feedings.
>
>It is unknown what kind of bread Paul tries to make, nor are the
>ingredients used listed - how much of that sprouted grain flour is used
>- all or only a part?
>
>That is too sketchy to get a good idea what is going on.
>
>Sam
Which is why I suggested he try straight sourdough and evolve
from there, he is introducing too many unknown variables at once. He
does not have enough experience to even guess which one might be the
problem.
[]'s