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Crumb color and extensibility
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? |
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