Sourdough making is now even simpler and time saving for me. Recently I’ve been experimenting retarding different sourdoughs overnight and baking the other day, so that I don’t have to wait till weekend and spend half a day in making a bread. I have tried retarding sourdoughs with different flours, amaranth, whole wheat and spelt, which you’ll see in coming posts, I would say that those with amaranth and whole wheat tasted great, but for spelt it seemed its flavor was lost after retarding. They were not as sweet and the spelt flavor was not as strong as spelt sourdoughs I made in the same day. Of course these were my findings from 3 spelt sourdoughs only, but for sure not all breads are suitable for retarding overnight which I read the same from Hamelman’s book from the Levain section. More overnight retardation findings to come, stay tuned. 🙂
Experiments – Overnight Retardation for Different Sourdoughs
Posted by Nat on August 30, 2012
By Nat (firstname.lastname@example.org)
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