Samartha Deva wrote:
> acd wrote:
>
>> Samartha Deva wrote:
[...]
> So - somewhat similar: using a 1-Stage, temp differs much, time a little.
>
> www.der-sauerteig.de, relevent URL is:
[...]

Somehow funny how you guys tend to use this source as a reference --
I've been reading this NG for quite a while (and didn't dare posting for
somewhat obvious reasons ;-) ) but have been active on the above. I
believe the author of what you quoted would be flattered about you guys
trying to take him as a reference.

Coming back on-topic, I feel the bare source of flour used may make
quite a difference. I'm usually baking rye SD bread based on flour from
the US (shipped half-way around the world). But I do on occasion, based
on the same starter, have the chance to make a loaf or two in Germany. I
do observe that even with the Detmold 3-stage, which definitely yields
best results in terms of yeast-development for rye SD for me, my breads
can use some added yeast to develop as well as the non-yeasted I bake in
Germany. But then, the wheat-based SD I nourish here does literally
explode in comparison. Hence I think for the "ordinary north American
wheat flour", a 1-stage process may be by far enough to develop enough
rise, while for the "ordinary north American rye flour" even a 3-stage
may ask for the addition of some bakers yiest for certain recipes in
order to match the performance based on old-world rye crops.

But then don't despair -- on the other hand people from the old world
are shocked about the rise of some of my wheat-SD based breads compared
to what they can achieve. Maybe there's a good reason why SF-sourdough
was created in the US and rye-SD in Germany ;-)