Warm Spot Levain
Hi Everyone..
This past weekend I baked FWSY's white warm spot levain bread. For those of you not familiar with the recipe you develop a stiff white levain through multiple frequent feedings that are more along the line of 1:5:3 than 1:2:2, and keep the levain in a warm spot - mine was over the water heater and near 82 degrees. The resulting bread was amazingly good - buttery and milky, sweet. It had only the faintest hit of sour-dough in the smell the first day, almost none the second.
I'd like to understand the chemistry of the levain during these frequent warm spot feedings. The volume doubles and the levain forms a web like structure as described in the book. But I don't fully understand "the why"...
I know I read somewhere on the site, what's happening in the chemistry here but can't find the post. Can someone help directly me to an appropriate post, or explain the chemistry. I'm trying to understand why the resultilng bread was so much milkier. I assume it's because more lactic vs acedic acid is being developed in the bread. Is this simply because yeast thrives at the higher temperature and more lactic acid is developed and hence the impact on taste?
Thank you - as always!
bread1965
I can start this off by saying that as I understand it, between about 70 and 78F or so, the yeast and the LABs are growing nearly equally. The LABs a little better, but not by much. Once the temperature goes beyond that, the yeast starts slowing down compared to the LABs, which keep going strong and continue to up to about 93F, when they start slowing down as well (I hope I got that right).
What that might have to do with 'buttery and milky, sweet', I don't know, but I can't wait for the experts to chime in and explain. I do know that the closer to 93F the proof, generally, the more sour the bread.
dobie
I think the best explanation was done by Debra Wink:
http://www.thefreshloaf.com//node/10375/lactic-acid-fermentation-sourdough
The part you are looking for is about half way through, but it is all a good read.
Thank you - this is what I was remembering but didn't know how to find it. I'll re-read her article again when I'm less tired, but it seems pretty clear that the higher temperature and lower hydration of the recipe encourages lactic acid production while inhibiting acetic acid production, providing that milky (lactic) sweeter (ie: non-sour) tasting bread. It's truly a great bread recipe!