The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Brolite Sours

Ricko's picture
Ricko

Brolite Sours

I was searching for another source other than KA for a deli rye sour and came across http://www.bakewithbrolite.com/products.shtml which seems to have several types of sour worth trying. Unfortunately, it seems to be for wholesale orders only and the sours come in 50# bags. I was wondering if anyone has any information on where we, small time bread enthusiasts, might be able to obtain smaller amounts of the various sours? I wouldn't be opposed to a 25# bag, but 50# is a little much.

dabrownman's picture
dabrownman

sourdough breads?

Ricko's picture
Ricko

I'm sure it is. Back when I was working in the bakery, they used a sourdough powder if I recall right.

drogon's picture
drogon

.. as the real bread campaign calls it. Dough additives galore. These are not new but sadly still used by bigger bakeries for the "artisan" style ...

-Gordon

Bob S.'s picture
Bob S.

Commercial sours have been around for a long time. You can also make your own:

http://www.thefreshloaf.com/node/41335/hearth-bread-kefir-sour

Ricko's picture
Ricko

I just heard back from my email inquiry from Brolite, and their minimum order is 1000#. So it was a shot in the dark for trying their Bohemian and Bavarian sours. 

Ricko's picture
Ricko

Thank you Bob for the reference. I'm confused on the following ingredient,  ¼ oz. Buttermilk Blend (cultured buttermilk, sweet dairy whey, and lactic acid). Is this concoction, which you call Buttermilk Blend, a combination of store bought cultured buttermilk, dairy whey and lactic acid? If so, what percentage of whey and lactic acid would be added to the cultured buttermilk. 

Lastly, where does one buy dairy whey and lactic acid? 

Bob S.'s picture
Bob S.

Buttermilk Blend™ is manufactured by Saco Foods and is available at most grocery stores in the US. You could also use non-fat dry milk instead of Buttermilk Blend™.
http://www.sacopantry.com/buttermilk/

Ricko's picture
Ricko

Thanks Bob, I do recall seeing this on my store shelf.

Bob, I did look at your rye recipe using the white bread recipe, and wanted to ask why you left out the shortening?

Bob S.'s picture
Bob S.

Shortening gives bread a softer, moister crumb. Leaving it out gives the crumb a chewier, more "rustic" character. It is just a matter of personal preference.

Bob

FueledByCoffee's picture
FueledByCoffee

I used to work at one of those big evil commercial bakeries that made faux sourdough...You know, we made automated artisan bread!  Some of these companies are better than others, but that's besides the point.  I worked with a number of companies that made these sourdough products, coincidentally including brolite, and none of these sours are too impressive.  My general impression on most of them is that you get the initial flavor but it does not linger in the mouth in the same way as the real thing and it lacks the complexity of flavor.  They are generally one note and that note fades quickly.  Also, the texture of the bread is generally not the same, part of this being that you're probably using commercial yeast and speeding up the process greatly.  If you want a "Bavarian rye" flavor you could always start a whole rye culture.