Zoji SD: rusbrot CLAS, FLAS,TH-SD - crumb comparison; Sergey's 4-Day clas.
Read about rusbrot [1]'s 3 Lactic Acid Bacteria Sourdoughs (LABS): CLAS, FLAS, THERMOPHILIC SD [2](TH-SD) and related Type II sourdoughs [3].
The slices below result from basically the same 100% lean whole wheat pan loaf formula [4].
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 [4]
THERMOPHILIC SD [5]
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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 [6]. (See also his Live Journal article [3].)
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Simple 25-75 Whole Rye-Whole Wheat with Sergey's 4 - Day clas [6]. (see also Live Journal article [3])
2023-09-27
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Eric's Fav Rye [7] with Sergey's 4 - Day clas [6]. (see also Live Journal article [3]) 25% Whole Rye - 75% First Clear Flour (black caraway seeds)
Baked in Zojirushi. See post here [8]. (These slices are from the freezer.)
2023-09-28
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