Charles, is it possible to be more specific about what is meant by cool
temperatures. That is, for storage and for builds. Thanks
Al
----- Original Message -----
From: "Charles Perry" >
Newsgroups: rec.food.sourdough
To: >
Sent: Friday, March 25, 2005 9:38 AM
Subject: Non-sour & occasional baking


>
>
> Greg wrote:
> >
> > An open question is whether increased hydration causes sourness only by
> > accelerating fermentation overall, in which case hydration and timing
> > changes are not independent, or whether there is really an effect of
> > hydration on "the ratio of sourness to other flavour development".
> >
>
> Temperature is also important. I have had low hydration starter
> and low hydration intermediate builds get extremely sour if the
> room temperature got too warm. Occaisionally, low hydration
> starter and/or builds got extremly sour for no apparent reason.
> However, in most cases, low hydration and cool temperatures
> produced mildly sour bread.
>
> The mystical utterings and writings of some Desem enthusiasts
> aside, It is not necessary to bury a ball of whole wheat paste
> hidden in a 50 lb sack of flour out in the woods in a full moon
> to get the results. Just low hydration and cool temperatures
> will do the trick.
>
> Regards,
>
> Charles
>
>
> --
> Charles Perry
> Reply to:
>
> ** A balanced diet is a cookie in each hand **
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