howdy all,

so far in my quest for sourness i have tested: hydration levels, ap with ww,
ap with rye, high temp raises, long raise times. i have met with the
following success. here is the recipe i followed:

Dan's Very Sour Sourdough

Step 1- 32g starter / 100 g water / 146g AP flour

mix and cover and store 12 hours at 80º

Step 2- 75g water / 54g Dark rye flour / 92g ap flour

mix and cover and store 10 hours at 80º

Step 3- 149g water / 249g AP flour / 10g salt

machine mix ingredients speed 2 (KA mixer) for 4 min

Oil bowl and cover with plastic and put in refer for 48 hrs. Remove and
allow to thaw for 2hrs at 80º. Stretch and fold 30 min apart 3 times. Final
rise and bake with steam at 450º for 25 min and 400º for 20-30 min, internal
temp 190-200º



this recipe ended up looking like this:
http://www.villagephotos.com/pubbrow...der_id=1599400



the taste was excellent. med+ sour and great flavor development of other
flavors. crust was very crunchy and crumb had great texture. i am going to
use this as a base recipe and continue from here. my next tests will be on
the salt question. i am pursuing the possibility that adding salt in the
range of 2-4% in step 1 and step 2 will suppress yeast and increase lb
production. i will let the group know what happens.

btw- ka flour is having a class here today
http://www.kingarthurflour.com/bakin...onstration.php will let
you all know about that too.

dan w