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?

(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

(Roy Basan) wrote in message om>...
> (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

BTW; the straight run flour I used was unbleached and untreated bread
flour, (and having said that )the natural flour carotenoid pigments
in it is also parlty responsible for the yellowish color. Using a
typical bread flour that was bleached seems to exhibit a
greyish,yellowish white shade ( in the bread crumb)with the addition
of higher ash flours.
Roy

Thanks, again, Roy. We may do this, but I'm thinking, that in spite of
Malliard being about crust, not crumb (according to some), that the
reation is accentuated due to L. SF or Cand. Humil. Or both. Anyway,
the added pentosans looks rather worthwhile.

(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

Thanks, again, Roy. We may do this, but I'm thinking, that in spite of
Malliard being about crust, not crumb (according to some), that the
reation is accentuated due to L. SF or Cand. Humil. Or both. Anyway,
the added pentosans looks rather worthwhile.

Thanks, again, Roy. We may do this, but I'm thinking, that in spite of
Malliard being about crust, not crumb (according to some), that the
reation is accentuated due to L. SF or Cand. Humil. Or both. Anyway,
the added pentosans looks rather worthwhile.