red fife desem
Inspired by Benny's red fife bakes, and an earlier red fife by @suminandi that caught my eye, I wanted to see what I could learn from working with this flavorful but fermentation intolerant heritage grain. I'll be doing a few bakes with this one using desem at different percentages of PFF.
Based on Benny's baking notes and comments from others, I erred on the side of caution in this one, and it might be a little underfermented.
Details to follow.
- 20% PFF
- hydration by feel in lower 70's
- final pH 4.12 (very sour to taste)