The Fresh Loaf

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Zoji SD: rusbrot CLAS, FLAS,TH-SD - crumb comparison; Sergey's 4-Day clas.

jo_en's picture
jo_en

Zoji SD: rusbrot CLAS, FLAS,TH-SD - crumb comparison; Sergey's 4-Day clas.

Read about rusbrot's  3 Lactic Acid Bacteria Sourdoughs (LABS): CLAS, FLAS, THERMOPHILIC SD(TH-SD) and related Type II sourdoughs.

The slices below result from basically the same 100% lean whole wheat pan loaf formula.

The bake was in the Zojirushi bread machine (~53 min, temps fluctuate from 163-204C/325-400F).

Conclusion:  The crumb are about the same!!

 

CLAS

FLAS

THERMOPHILIC SD

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This crumb is from a loaf using the same formula as the loaves above but with Sergey's 4 - Day clas. (See also his Live Journal article.)

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Simple 25-75 Whole Rye-Whole Wheat with Sergey's 4 - Day clas. (see also Live Journal article)

2023-09-27

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Eric's Fav Rye with Sergey's 4 - Day clas. (see also Live Journal article)  25% Whole Rye -  75% First Clear Flour (black caraway seeds)

Baked in Zojirushi. See post here.  (These slices are from the freezer.)

2023-09-28

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Comments

Benito's picture
Benito

They look great with a good swirl.  Do you note very much difference in flavour between the three methods?

Benny

jo_en's picture
jo_en

Hi Benny,

I was hoping for a difference with the thermophilic sd but I didn't detect it.

When the thermophilic is used in rusbrot's 24hr  procedure for making bread, then there is a huge boost to flavor.