September 21, 2010 - 7:58pm
Something's Gone A Rye
I made toast from San Joaquin Sourdough the day after it was baked, and the smell and taste of the rye flour (though only 10% of the total flour weight) was very prominent compared to the day before when the loaf was first sliced. I've noticed the same thing with the Vermont Sourdough: it taste rye-ier after a day or two. Anybody else have this experience?
It's actually kind of pleasant, as I like rye flavor.
Glenn
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The different flavors are more distinct on day 1 in mixed-grain breads. After that, the flavors tend to meld. Sourness, on the other hand, may increase.
I wonder if your perception was related to toasting, although I cannot say I've experienced the same.
David
on this. I
n my experience the components of the bread are more discernible on the first day, the flavors meld after that and the taste is "rounder".
Karin
I know I'm rounder the next day.
Glenn
I get on my bike and ride to avoid the rounder side effect of baking bread
(the one without a motor)
:-)
Toni