The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

san fran sour

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clyde scarberry's picture
clyde scarberry

san fran sour

I've been at a bakery for six years and have run into a problem that has never come up before. Our san fran sour seems to have either come close to dieing or, has gone dorment. It still has bubbles but it will not triple in size the way it use to. I was wondering if this could be caused by the fact its been extreamly cold and our flour is cold. I've let it sit out at room temp for six hours after rejuvinating it but its still flat. Could some fruit juice give it the kick it needs? Could someone please give me some ideas to discuss with the other bakers at our bakery. We also have 10%, 100%, and rye sours but,none of them seem to be effected,it's just our san fran sour. Please send any ideas to c1207635466@aol.com--thanks.