Read Classic Sourdoughs, Revised: A Home Baker's Handbook (2011)

Classic Sourdoughs, Revised: A Home Baker's Handbook (2011) - Plot & Excerpts

Good book, good ideas, good recipes. I think some of the recommended times must be off, though. Most recipes call for a bulk rise at room temperature of 8-12 hours. If I try that, my dough collapses and will not rise again. 3-4 hours bulk rise is more realistic with kneaded dough. 8-12 hours only works for me with a refrigerator or no-knead breads. The book recommends 2-4 hours for the second rise. My breads top after 1-2 hours in the second rise.One possible cause of the difference is that I use flour with a fairly high amount of gluten, protein about 12%, rather than the more common level about 10%.Another possibility is, of course, that my sourdough just is a fast riser.I am still skeptical about the effect of the "sourdough proof" as well as the effect of the 30 minute "rest" before shaping. I intend to experiment, to see if I can sense a difference.

Write Review

Review will shown on site after approval.

Send(Review will shown on site after approval)

Read books in category Fiction