The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Acidity disappearing

nicodvb's picture

Acidity disappearing one day after baking???

June 4, 2010 - 7:19am -- nicodvb


many of my friends told me several times that when baking breads with various types of sourdough (rye, durum wheat, AP white flour, all maintained at 100% hydratation) they sense acidity (acetic) the day of the baking, but the next day all acidity is gone.

They usually prepare white bread (uhmmmm...) generally doing a  poolish with 1/5 of the total flour, same weight of water and 1/10 of starter (wrt the flour in the starter, e.g. 1:10:10). They wait that the poolish has at least doubled in volume (overnight), then proceed as usual.

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