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?