On 28 Aug 2004 08:53:38 -0700, (Jonathan
Kandell) wrote:

>I had heard that natural yeast breads like desem or poulaine stay
>fresh a week without refrigeration. I have a relatively new starter
>and the breads have been working and tasting fine--but they don't last
>any longer than breads I've made with yeast and bigas. Within a few
>days they start to harden, just like my yeast breads. I live in
>Arizona, so perhaps in this dry climate nothing lasts a week. Or
>perhaps my starter doesn't have the "freshness bacteria"? Or the
>bread isn't acid enough? Suggestions?

Howdy,

I bake (my version of) the Poilne loaves frequently, and have
purchased the real thing many times.

They all get "firmer" (but that is different from staling) in about
three or four days. For a few days after that, they are still quite
delicious. After about a week, they are too hard to enjoy.

In the very dry climate where you live, it just may be asking too much
to have your breads last as long.

All the best,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Jonathan Kandell wrote:

> I had heard that natural yeast breads like desem or poulaine stay
> fresh a week without refrigeration...

In the Northeast it's more humid. The 'freshness' benefit of sourdough
here is that it doesn't go moldy as quickly.


--
Carl West http://carl.west.home.comcast.net

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