The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

20190414 100% Rye - Rus Brot's High Tech CLAS (Concentrated Lactic Acid Sourdough)

Yippee's picture
Yippee

20190414 100% Rye - Rus Brot's High Tech CLAS (Concentrated Lactic Acid Sourdough)

If you are looking for a quick and fool-proof method to create a starter that has a high concentration of lactic acid, check out Rus' CLAS procedures on YouTube and Blogger. Mind you though, the formula uses commercial yeast ("CY") to boost leavening power because CLAS is yeast-free.  If you're a hard-core purist who does not use CY,  this method is not for you.

 

Thanks to Rus for sharing this opening technology with us!

 

 

 

 

 

 100% Rye

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

pH @ 1500 hr

 

 

 

 

 

 

@ 2400 hr

 

 

 

 

 

pH @ 2400 hr, it's ready for bread making 

 

 

 

 

 

pH after refreshment; acidity continues to increase

 

 

Comments

isand66's picture
isand66

You do love your dark Rye's!

This is another stunner and I'm sure tastes awesome.

Happy Baking and Spring and Easter and Passover if you celebrate either or both :).

Regards,
Ian

Yippee's picture
Yippee

Thank you, Ian! Going through an experiment like this excites me❗️❗️❗️

Happy baking and Passover to you, too!

Yippee

 

 

DanAyo's picture
DanAyo

Yippee, please do your best to describe the flavor and texture. Your bread looks outstanding.

I wonder if “us purist” could make a CLAS and then use a levain in the final dough in place of CY? What do you think?

It looks like the baker in the video is using distilled vinegar. What do you think about using an unrefined vinegar with some of the mother? I am thinking that the fragments of the mother would bring more bacteria to the CLAS. I know nothing about the procedure, but I am curious to learn. 

Danny

Yippee's picture
Yippee

very similar to the German rye made with Monheim starter but heartier due to the use of darker rye flour. 

The highlight of CLAS is maximizing flavors with minimal maintenance and time. Building a levain defeats such purpose. 

I followed Rus' procedures/formula exactly, and I got good results.  So I think it's unnecessary to change anything. 

 

Yippee

Elsie_iu's picture
Elsie_iu

You've definitely nailed it. Look at how moist and bendable it looks!

Oh and I can give my dad a slice of it and tell him there're no "mushrooms" in there. He freaked out after I told him commercial yeast belongs to the fungi kingdom (to him fungi=mushrooms since 菇=菌)... 

How long can you keep this? Probably longer than usual thanks to the low pH?

Yippee's picture
Yippee

There's yeast in the formula, you'll be misleading him. I freeze my bread as soon as it cools, so it lasts for a long time. 😀😀😀

Elsie_iu's picture
Elsie_iu

How about no "wild mushrooms"? :) He eats commercial bread every day anyway. It's only my bread with wild yeast that he's avoiding... 

dabrownman's picture
dabrownman

You are becoming a rye bread expert - only 20 more years to go:-)  I've got tp get me one of those pH meters on Amazon.  Love the pictures with the orchids and the whole loaf - beautiful!  Pulled up all the lettuce today after it went to seed and collected for next winter's crop.  The tomatoes are really starting to ripen now with the temps on the high 0's and 90's now.  I don;t know why I collect the seeds since the lettuce and tomatoes come up volunteer every year:-)  Making a ham for Easter for the first time in 30 years!  Can't wait

The read looks great inside and out Yippee

Yippee's picture
Yippee

That's Rus, not me! Thank you for your kind words. My garden has lots of flowers this year, but no veggies. You are lucky to have fresh free food! Well, Happy feasting, Happy Easter, and Happy Passover! 

Yippee

dabrownman's picture
dabrownman

Celebrate all 3 here.  Wouldn't want to pass up feasting for Passover and Easter!

Yippee's picture
Yippee

😋😋😋

Yippee's picture
Yippee

is a common mistake beginners make. Unfortunately, my warning did not prevent it. 

Yippee