yesterday I decided to test a new ingredient: oxygenated water (3% concentration).
I stirred 8 gr of H2O2 with 32 of tap water, 10 gr of rye starter and 30 gr of flour. As you can see the hydratation is high: 133%.
I observed that
-just after 30 minutes the preferment seemed to have grown a bit, quite unusual in my experience
-after 4 hours it had tripled in volume and especially after 24 hours it's still there! It hasn't fallen back a bit. It never happened to me with an almost all wheat preferment.
-no taste and no odor whatsoever
If I had to judge based on what I've seen I'd say that in normal preferments what is missing (that causes the collapse) is not food, but oxygen. Also, the lack of flavors makes me think I killed the LB and that only yeasts survived, but even alcohol seems to be missing!
What do you think? What about safety, could this small amount of H2O2 be harmful in a 1kg loaf or cause problems when baking?