February 23, 2019 - 9:08am
Danish Rye Questions
Hi All,
Following The Rye Baker's recipe and have two questions.
1: would coffee be a good substitute for the beer?
2: we have a starter build, preferment and final dough. I'm half way through the starter build, will be doing the preferment tonight and final dough tomorrow morning. The final dough is mixed and then portioned out into a loaf pan going straight into a final proof for 3-5 hours. Is this kind of dough suitable to be refrigerated, to fit into my schedule, and if so should I do so pre or post putting it into the loaf pan?
Thank you everyone.
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someone posted recently either here or on Perfect Sourdough that they were successfully making a coffee culture. At first it seemed to work but then as a few days went by it was no longer active and stayed that way through subsequent feedings. He said it was " falsely" active initially because of the first bit of starter he used but as that disappeared he decided that the coffee had some sort of influence that stopped yeast growth. I don't think I would change beer , which has tons of yeast growth, for coffee until you try to grow a culture with coffee in your own space and see what it does to the yeast. c
Thought coffee might be a good substitute but will proceed with caution and opt for a ''beer". Have an Oatmeal Stout that should add some interesting flavour. Just done the preferment.
P.s. just read up on this stout and it have notes of coffee.
I would suggest running a parallel test with 0, 64, and 256g of coffee in place of part of the beer and check the rise time in the pan (perhaps at smaller than full scale). If you see any trend (one of the coffee samples rises less than the 0% coffee or especially if both coffee samples rise less), then you have more work to do before continuing in that direction. On the other hand, if there is no difference or if both coffee samples show a more rapid rise, then you have enough evidence to proceed further in that direction.