June 12, 2010 - 6:37am
dough unrisen
Created a pate fermente for use in PRs Vienna Bread recipe. The fermente had been developed over several days with
a high sour taste but not what I would describe as a starter. I mixed a tsp. of dry yeast into the flour
combo and kneaded for rising. Result: no rise and a dense yukhee bread. What went wrong? Please
advise.
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Hi
I would need details of the feeding regime to create your "starter" [pate fermentee is old dough, and should not be more than 24 hours old, preferably held in the chiller meantime]
I think your pre-ferment is too acidic for any yeasts to thrive, from your description above.
Best wishes
Andy
I think you've got it. The high acid content of the pre-ferment attacked and won over the little yeasties. Will go for it once more and thanks for your interest Andy.