The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Detmolder 3 Stage Process.

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Wade37's picture

Is it practical to maintain the Full Sour (of 3 Stage Detmolder Process) for future use ?

October 15, 2012 - 9:34am -- Wade37

I use a 100% rye starter and produce tasty, but not notably sour, rye + wholemeal loaves and I am considering trying the Detmolder 3 Stage Process to increase my output sourness and flavour. The procedure is lengthy and necessitates critical temperature control.

My question is : Is development of Refreshment/ Basic Sour/ Full Sour stage mixes necessary for each bake or can a portion of Full Sour be maintained (e.g. refrigeration + feeding, as in the case of conventional starters) for future use ?

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