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(Mark Preston) wrote in message . com>...
> Do the minds here thinbk to characterize dough/loaves with a yellow
> cast and and unusual extensibility (stringiness) as developed by L.
> Sanfranciscensis?
>
> A local PBS documentary, "California's Gold" (Huell Howser
> Productions) did a nice segment on San Francisco Old Fashioned Pacific
> Slope Sourdough bread. The images of the sliced breads showed a
> beautiful golden-yellow cast and had that "toughness" that makes that
> bread so wonderful feeling in the mouth.
>
> Anybody got an idea as to how to get the "real" thing going?

If you are looking for a yellowish crumb colour use a higher ash
flour.
I did it using a straight run flour with an ash of 0.58-0.62.
If you add a little bit of fine grind whole wheat flour into your
normal bread flour you can simulate that as well. Start with 10% blend
of WWF and 90% of bread flour.Or you can blend in a higher amount of
clears to your bread flour to simulate the ash content.
Another thing is the gluten quality of the higher ash flour has that
'toughness' that is less noticed with a normal( lower ash) bread flour
of the same protein level.
The higher amount of fiber in darker flour means there are more
pentosans that can interact with the flour gluten slightly modifying
the bread textural characteristics.
A good experiment is to make a sweet dough with both higher ash and
lower ash flour and check its one sensory characteristics(
textural).... It is more chewier than the standard bread flour desired
for such sweet doughs.
That applies the same with other lean type breads both bakers yeast
and SD raised ....
Roy