July 15, 2018 - 10:59pm
Lechem (not verified) ???
What happened about 18 hours ago (and counting) to Lechem?
Is it just me or has every thread containing a comment been "updated" and some comments erased?
Very worried here! And deeply concerned. Is this a hack?
Please, someone provide some answers.
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Also showing up with the account: Anonymous baker (not verified)
Blog is blocked.
Had some computer glitches but all is good now.
Thanks for your concern.
Abe, is computer sorted? wouldn’t want to lose you!
Leslie
From last week's power cut, while I had a dough proofing in the fridge with the fridge/freezer defrosting, to computer issues it's been quite an eventful few days.
I had a little glitch myself a few days ago and didn't sign in until today. Thank you for a quick response. I do see a few photos missing.
Would miss you if something ever happened to you.
Mini :)
So not sure if I went about the best way resolving things but a new account seemed the best way forward. Lost all my photos too and don't have back-ups as reset my tablet.
I wanted to ask you about the 5 day starter method when one makes a small ball of dough, places it in a paper bag immersed in flour then when ready one cuts the dough ball open, scoops out the goo and feeds that as a starter. I want to try it but in a Tupperware "jar".
Thanks Mini :)
Maybe Floyd can assist in a recovery. A while back all of my past post where lost and never found.
What a bummer to lose all of your past history :(
Dan
However I have this account now and we start afresh. I don't mind.
I am enjoying a very tasty loaf from your community bake. The bake went very well with ease too. Such flavour! This brings me to the following conclusions.
A warm bulk ferment brings out more flavour then a long cold ferment. A cold ferment is supposed to increase flavour by slowing down the yeasts giving the bacteria more time to work. But I think an optimised warm bulk ferment gives a better flavour profile.
High hydration starter/levain/dough also gives a better all round flavour so finding the sweet spot for a percentage of starter/levain for a warm bulk ferment is the secret. True this recipe also had time in the fridge but I've done long fridge times for a few breads and that doesn't always bring out the best flavour. A well optimised warm bulk ferment is the answer. Whatever one does after that, like fridge time for the final proof, is just an added bonus.
I think what you are discovering is the difference between acetic and lactic acid.
It is my understanding is that wet and/or warm temps favor acetic acids. Acetic acids are smooth, mild, something like yogurt.
Lactic acids multiply best in dry and/or cool temps and has a tangy, sharper flavor.
BTW - Dab makes a good point about developing both acids in the same bread and I agree. But I like to cater more to Lactic, but still develop acetic. Actually they both grow together, so you can’t have one without the other, but I believe you can use hydration and temperature to bring one to prominence. Lord, I open I didn’t open up a can of worms ;-((
If others disagree, let’s see if we can learn the truth together. Flavor profile from acids is an important factor for sourdough.
Dan
OH! Abe, your computer problems should have nothing to do with your historical data on TFL. That data is stored on Floyd’s site and you shouldn’t have the capability to wipe it out. The loss of your data doesn’t only affect you. I say that because I use your stored data, such as your bookmarks, and post you’ve replied or initiated to find things of interest to me. I’m sneaky that way :D
but I didn't think everything would go. But no worries Dan, before long we can build up another substantial and informative profile (I hope). You've always got me here to share ideas.
I'm with you in thinking that lactic acid is the superior flavour to acetic.
that all is well Abe as I was also worried and could not see the photo of your
50/50 bake but just Leslie's comment. Are you going to re-post or is it just me how cannot see the post?
I also must pick your brain on the Altamura bread...I still have that beautiful durum flour from Linas Store and thought I give it a go.... Kat
I will be doing a repeat bake and i'll post some pictures. It'll be over the weekend though.
An Altamura style bread is quite a simple recipe...
I suggest you start at 65% hydration and increase if you think the dough needs it. The most difficult thing about this recipe is timing the fermentation just right. From being just perfect to over fermented happens quite quickly.
The bread alone is quite plain but toasted and dipped into olive oil or toasted with tomatoes drizzled with olive oil and it is transformed into something delicious.
maybe try this sometime this week but the shaping looks tricky too if done the proper Altamura way.......shall look into this and just looks like the type of bread that I would overproof!!! :D Kat