SFSD using extended warm and cool BF
Typically I follow Teresa Greenway’s (Northwest Sourdough) formula and process for my Sanfrancisco Sourdough. It produces the flavor profile that I like best. Her process entails an extended warm ferment coupled with a normal warm proof. The warm fermentation develops a bread that favors lactic acid and is very smooth, intensely flavored, and non-vinegary. For over a year I have experimented with changes to the formula/process in an attempt to either improve the flavor or alter the timeline. Almost all attempts have failed. I simply can’t beat her formula and process for the most part.
My latest tweak -
I bulk fermented the dough for 14 hours @ 78F and then transferred to the retarder. The retarder was set to 51F. The idea behind this experiment is to shorten the warm BF by fermenting overnight @ 50-51F. So I can mix at 7AM and retard @ 9PM. I ran a digital thermal log in the retarder. I had previously learned that the dough takes a very long time to cool from 79F to 50F. And even longer if the target dough temp is 38-39F!
Because the warm BF was shorten and an extented (overnight) retard with a target temp of 50-51F was utilized, the flavor profile of the bread shifted noticeably. The bread now has a slight vinegar note that comes from the acetic acid. This was to be expected, but is now confirmed.
Why I don’t divulge the formula or process in detail.
In the process of taking Teresa’s course we became friends. I asked permission to post her formula and process on TFL. She preferred that I not, because her course is a source of income for her and her family. I plan to honor that as I would if anyone else asked me to do the same. I have no baking secrets, but then again I don’t feed my family from my bakng endeavors. If anyone is interested to try her method of SFSD (I highly recommend it) the course is only $12.99 and it is worth a whole lot more...
Danny
Comments
Been stalking you a bit. So what’s the story with the course she offers? What’s so great about it? Don’t mean for that to sound condescending, I really am curious.
Best $11.39 I ever spent on bread baking! Her process is very different from anything I’ve learned about sour tasting sourdough. She use very low inoculation, warm temps, and extended fermentation times.
Give yourself a Christmas present...
Danny
How did you decide on that specific course? Looks like she has several different one to choose from that would all be relevant.
I choose that course first because I am a “sour freak”. I love sour tasting breads, especially those that favor the lactic acid profile. The sour I like best favors a smooth yogurt taste, and not vinegar.
I have taken a number of Teresa’s courses. We have become good friends.
Danny