The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Vermont (or WhereEver) Sourdough side by side

Juergen Krauss's picture
Juergen Krauss

Vermont (or WhereEver) Sourdough side by side

Studying Hanelman's book Bread I wondered about the differences in taste of the diverse wheat levains and sourdoughs.

As a home baker I usually do one batch at a time, and by the time I bake another formula I might have forgotten the subtle characteristics.

Today I had the idea to make 2 batches - one Vermont Sourdough (p153, VS for reference), and one Vermont Sourdough with Increased Whole Grain (p156, call it IS).

Of each batch I made 2x 500g boules and 2x 250g batards, and the remaining dough I combined in a kind of double-fendu:

with a piece of VS dough I shapped a boule, made a fendu with the rolling pin, and into the split I put a roll of IS dough.

This way I should be able to see and taste the difference in the same slice of bread.

Please see the results below. The mixed double fendu is in the foreground:

Here is a crumb shot:

The slightly denser area in the middle is the Sourdough With Increased Wholegrain.

The crumb colour and taste difference is far less pronounced than I expected, with the flours I used.

For the wheat part I used a 50/50 mix of Waitrose Organic Strong White and Waitrose Organic Plain White, the rye is from Dove's Farm.

I am very happy with the overall result (the double fendu in the pictute is slightly underproofed because I suddenly remembered a meeting and had to hurry), but I wonder about the color/taste differences.

Does anyone have similar experiences?

Thanks,

Juergen

kdwnnc's picture
kdwnnc

Wow, I never thought to compare two different breads that way.

 

Juergen Krauss's picture
Juergen Krauss

Thank you, kdwnnc.

I'll certainly experiment more with this idea.