Hey all! Bread rises faster at high altitude. Do you think that sourdough starter would rise faster when you are doing builds, etc.?
The question never occurred to me until today. Thanks, Pam
Hey Mini, Yes, of course...see me hitting myself over the head...Talk about an absolute disconnect. Thanks, Pam
what this has translated to - for me baking at 5280 ft - is adjust the amount of prefermented flour in in my levain based breads to slow down the action.
Thanks proth5, That is a great idea. Do you add the reduced amount of flour from the leavain back into the final dough??? Pam
yes, of course.
There is the amount of flour in the total formula and then there is the percent pre fermented. Whatever is left over goes in the final dough.
I'd say, "basic baker's math", but I do realize that not everyone is a comfortable with baker's math as I. (I learned baker's math late in my baking life and finally - finally - it made baking formulas make sense. But, I'm an engineer and nothing makes sense until I can write an equation. But I do commend a brief study of baker's math to all serious bakers.)
Hope this helps.
of baker's math. It is the way I convert older recipes written with volume measurements. As I wrote to Mini, I am having a complete disconnect between high altitude bread and high altitude sourdoughs. I am married to an engineer so I can at least imagine the thought process!
Imagine me dancing around, throwing flour everywhere and yelling Eureka! Eureka! As I wrote to Mini, I am having a complete disconnect between baking high altitude bread and baking high altitude sourdough bread. I generally bake bread with pre-ferments, but not with sourdough. I agree with you about the importance of baker's math....you wouldn't know it from my dumb questions, but it is what I use to convert older (volume) recipes as well as increasing or decreasing the yield of my recipes. Any more suggestions about high altitude sourdough? I really appreciate your time. Pam