April 22, 2023 - 11:49pm
Why crumb colour variation?
Hi,
I run a support group for Australian sourdough bakers and this question from a member has me stumped. Why has the crumb in this loaf come out with two different colours. No blending of different flours, all the same flour and it looks well incorporated re starter etc, no leaching from something over top while proving. No obvious reasoning as to why. Anyone got any ideas?
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Hi Fergie51
i don't know what part of Australia you are from as your Avatar doesn't give any details!
I am in Perth and i too noticed this in my bake yesterday. My bake was a semi sour dough where i used sour dough starter surplus in a mixture , being treated as a component rather than the main fermentation agent where compressed yeast was employed. The dough was mixed by hand on the bench and was relatively slack but felt and handled nicely . flour was local from "Millers" being their 1100 this was used in both the dough and the culture and was fully incorporated during mixing my thoughts are that this colouration or discolouration can only have occurred during bulk fermentation or bench rest . Only a dusting of flour was used in the make up so its not un fermented or cooked flour. Perhaps its the complete ecllpse of the sun that we had here in WA earlier in the week.
https://www.youtube.com/watch?v=WpkHRsXTkKA
Kind regards Derek