The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

lactic acid

Born2Bake's picture

Young Culture vs Mature Culture - Question

January 15, 2013 - 9:08am -- Born2Bake

Hello, I'm a little unsure of how each of these differ exactly. Please let me know if this is correct.
I use 100% hydration, 45%ww-45%unbleached white-10% whole rye, Temp 70-72 degrees F

Also: Can anyone tell me the difference between a Levain and a Culture??

Used at the early stages of yeast production.
Mixed with a 50% discard and feed.
Used at about 3-4 hours after being created. Times vary on Hydration, Flour, and Temp.
Favors subtle lactic acid production (flavor similar to yogurt acidity)


Wild-Yeast's picture

High Phosphorous / Protein Wheat

August 7, 2012 - 12:57am -- Wild-Yeast

I'm looking for a little help on a project I have been working on regarding high phosphorous content wheat. I noticed that high protein wheat also has a high phosphorous content - approximately equal to dark rye.

The hunch is that the phosphorous content plays into the heterofermentative pathway - supplying an excess of phosphates for acetic and lactic acid production. 

On the road to Tang...,


Debra Wink's Lactic Acid Entry

Wild-Yeast's picture

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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