Does anyone know exactly what are the small blisters that surround our long fermented sourdough breads are. I normally take it to mean a positive thing as most wholemeal products need this to get rid of phytic acid.
Here's how those blisters were explained to me: when bread is retarded or otherwise fermented for a long time, the gluten starts to degrade. These little breakdowns in the gluten cause "micro-chimneys" to form, which, during baking, carry gas up to the crust causing the blisters to form.
Yes, it's normal on loaves that have been retarded. And cosidered very attractive by many, although I understand that in France it's considered a defect (I guess they don't retard there?)
I heard that about the French--those crazy French! I like them myself; they add texture. I was just wondering if since the gluten starts degrade a bit, if it results in a loaf with reduced volume.
Here's how those blisters were explained to me: when bread is retarded or otherwise fermented for a long time, the gluten starts to degrade. These little breakdowns in the gluten cause "micro-chimneys" to form, which, during baking, carry gas up to the crust causing the blisters to form.
Susanfnp
http://www.wildyeastblog.com
Is this normal (I have it on nearly all my retarded breads) or something that causes a sub-par loaf?
Yes, it's normal on loaves that have been retarded. And cosidered very attractive by many, although I understand that in France it's considered a defect (I guess they don't retard there?)
Susanfnp
http://www.wildyeastblog.com
I heard that about the French--those crazy French! I like them myself; they add texture. I was just wondering if since the gluten starts degrade a bit, if it results in a loaf with reduced volume.
SOl