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re: Making Artisanal Bread
Posted on 6/27/20 at 1:55 pm to BugAC
Posted on 6/27/20 at 1:55 pm to BugAC
Cooler ferment = longer, more secondary flavors developing over time in the bread.
Warmer = faster, thus less time for secondary flavors to emerge. May taste flatter, less like a sourdough, but also may be perceived as slightly sweeter. NB, this is all gonna be pretty subtle to the average person eating your bread.
Look at FWSY, page 185. Forkish goes into detail about his “warm spot levain” and how it is a firmer culture than the other levains in the book.
Warmer = faster, thus less time for secondary flavors to emerge. May taste flatter, less like a sourdough, but also may be perceived as slightly sweeter. NB, this is all gonna be pretty subtle to the average person eating your bread.
Look at FWSY, page 185. Forkish goes into detail about his “warm spot levain” and how it is a firmer culture than the other levains in the book.
1
Posted on 6/28/20 at 1:37 pm to hungryone
Got the 1st loaf in the oven. I’ll post pics when finished. Love that smell!
Going to go good with the beef burguignon tonight.
Going to go good with the beef burguignon tonight.
This post was edited on 6/28/20 at 1:38 pm
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