Hello from Houston Texas Sourdough levain Salt Water
No problem with Texas, such a state to discover!
Coming from France via the United Arab Emirates where I had no trouble to make my own levain and bake great bread, but here it's another story.
My 4th levain is on trial, fingers crossed.
My previous ones develop this nasty ethanol smell when they looked alive and bubbly but then they dy when I want to make my bread with it. First time I encountered such a disaster.
The dough simply look dead and won't rise, even after a couple of days on observation to check if they it will revive!
I thought the salt was the reason why they died as there is salt ,sodiumalluminate, sodium thiosulfate, potassium iodide in the iodized salt I bought. Didn't know that such a simple ingredient like salt could be so altered!
2nd trial with organic salt, organic rye flour (as in the 1st trial Arrowhead Mill)) spring water same story :(
3rd trial after reading Debra Wink wonderful paper on fermentation, I tried to add some lemon juice to make the pH more acidic. No success and same story.
By the way I made 2 trials with spring water and tap water to achieve the same result! The nasty beasts developed anyway in both!
4th trial with organic salt, organic rye flour and spring water then I place it in the fridge for 24 hours to slow the process of fermentation and give a chance to the good bacteria and yeast to develop. It is in progress...I'll see how it will develop.
I have made bread with instant yeast but I do miss the great flavour that sourdough bread gives.
- Does the rye flour I bought carry the wrong bacteria and yeast?
- Was the temperature in August too high which encourages the wrong bacteria and yeast to develop?
-What am I doing wrong?
Thank you all for your support and your suggestions.