The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts
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vpsihop's picture

starter with asorbic acid

July 22, 2008 - 12:26am -- vpsihop

made my first sourdough starter with bottled water and flour, equal amounts by volume.  (I hear you all screaming BY WEIGHT!)

after making the original batter I let it sit at 75F and fed it after 24 hours, went to work, came home and cheked on it, LOW AND BEHOLD A FROTHY MESS!  (about 36 hours total time)

the flour i used was 5 Roses AP and KA AP 1:1 ratio.

Roses adds asorbic acid to their flour and AP adds barly malt.  Both supposedly enhance yeast by feeding it or making it work longer and faster. can i attribute my quick starter to this??

home_mill's picture

Sourdough Boule

July 21, 2008 - 9:38pm -- home_mill

Sourdough BouleSourdough Boule

 

I have been baking bread for about a year, I call myself a novice.

Although some loaves have come out looking and tasting good, they still were lacking something.

Until now. I made a few tweaks and feel this loaf is something I can say hit the mark.

What I did different:

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