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Durum Wheat & Rye Create High Acetic Acid Content

July 6, 2012 - 7:35am -- Wild-Yeast

After a series of experiments I've come to a partial conclusion that rye and durum wheat both create high acidity starters that impart the sour tang to the finished bread. Wholewheat, AP, Hard Red Winter and Spring do not produce high acidity from my refrigerated low hydration starter. 

Starter conditions:

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