Aim:
To covert a commercial yeast Semolina bread formula, into a low dose sourdough formula.
The motivation for the early morning, impromptu experiment. I fed my neglected for a couple of weeks refrigerator stock mother last night. I forgot to place him back into cold hibernation. So, I woke early today to find a beautifully ripe ready to go mother culture . After a second feeding and subtracting the 90 g of stock culture. I was left with 60 g. My heart couldn't justify discarding the remainder. Since I have an appointment at the Ford dealership this morning to deal with a minor issue with my new toy. A low dose sourdough version of my commercial yeast filone will be perfect. Or will it? We shall see.
- The Roadside Pie King's Blog
- Log in or register to post comments
Ambient room temperature 72° F.
inoculation - (sourdough culture) 10% of total flour
The no kneading formula was set to bulk at 3:40 A.M. I arrived home at approximately 10:00 A.M. the dough was no-where near ready. At the 11:00 hour mark it was clear the dough would not reach full fermentation before peak electric rates kick in at 5:00 P.M. At 4:00 P.M. the dough looked close to ready. I was forced to add a cold bulk retard to the exercise. At 9:00 P.M. the dough was returned to room temperature. The oven was set to preheat. The dough was divided and twisted. After a 20 min. Proof into the oven they went.
The finished product .