The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

gray sourdough English muffins

  • Pin It
swtgran's picture
swtgran

gray sourdough English muffins

I have made the sourdough English muffins posted on this forum and both times they were gray the next day.  The first time I just pitched them.  I didn't know why that happened and thought maybe it was because of the sourdough.  I have never had any trouble with that happening except to the sourdough English muffin recipe. 

This time when I made them, after griddle cooking them, I baked them for a while in the oven thinking maybe they hadn't gotten done enough the first time I made them.  They were beautiful the first day and turned gray the next.  I have never had this happen with commercial yeast English muffins. 

I hope someone can help me with this since the muffins do look and taste great, until the next day.

Mini Oven's picture
Mini Oven

What metal is it?

Mini O

swtgran's picture
swtgran

Mini Oven, I used an electric non stick griddle so I could adjust my heat evenly.  Hmmm, think that could be the problem?  Thanks, Terry

Mini Oven's picture
Mini Oven

Nope.

Mini Oven's picture
Mini Oven

Nope. Probably not. But just for fun...

  1. Take a little sourdough and mix with enough water and flour to double it and make it like pancake batter.
  2. Now do it with just flour (same flour) and water wouldn't hurt to add a pinch of baking powder for a little rise.
  3. Another flour and water but with 1/2 tsp of vinegar, and pinch of baking powder. (we are not going to eat these)

Make three pancakes on the griddle and label them. Let them cool and store separately until tomorrow. Tear open and check for grey. Any differences?

Mini O

nbicomputers's picture
nbicomputers

cant be sure without seeing them but could it be rope?

Rope is a bread disease that is caused by the breakdown of starch and protein in the loaf, and it produces a discolored and sticky crumb with a disagreeable odor and flavor. Ropiness in bread is not noticeable immediately, but usually appears about 12 to 36 hours after baking. This bread disease usually occurs during hot, humid months and very rarely during cold months. For many years it has been customary to add lactic acid, acetic acid, or some other acid substance (vinegar 40 or 90 grain) to the dough as a means of repressing the growth of the organism. Under favorable circumstances, this method of treatment is very satisfactory.

Mini Oven's picture
Mini Oven

add:     4.  Sourdough, flour & water with 1/2 tsp vinegar   

Another check on the starter for rope would be.... have any 3 day old (or more) bread from it?  Slice a piece of bread (or grey muffin) and put it back together on the loaf, then slowly open it and check for "threads" like spider webs connecting between the bread surfaces. 

swtgran's picture
swtgran

Oooooh, rope is bad, isn't it?  I have never, ever, had any bread go grey before, except english muffins, even after several days nor have I had any web action taking place, even on my muffins. 

The baguettes I made from the same sourdough stayed nice and white. 

Tell me again how I would get that?  I will do the different tests this weekend and get back to you. 

I sure hope it isn't something where I have to get rid of my starter.  I have had this stuff going for nearly 20 years.  It is now a part of the family.  I was hoping one of my kids would want to take it on, in the event of my demise. 

Thanks for the suggestions and help.  Terry

swtgran's picture
swtgran

I got very nervous at the thought of rope spores, so I did some research.  I don't think that is the problem, though I am going to do some experimenting as you all have suggested. 

The one article said the color would be more of a reddish fox color.  It also said that sourdough would be a preventative, because of the acidity.  I would think if I had that problem in my kitchen my other breads would be more likely to show the signs of this. 

I still think it is worth investigating and I will be setting up some of the needed scenarios soon.  Terry

Mini Oven's picture
Mini Oven

I agree with your thoughts on rope.   I don't think you have it ... we need to look around for possible sources.   

Mini O