22 March 2018 Sourdough Bread


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22 March 2018 Sourdough Bread
Posted on March 22, 2018 by Durgan
http://durgan.org/2018/March 2018/22 March 2018 Sourdough Bread/HTML/22 March 2018 Sourdough Bread
Two one pound loaves of sourdough bread are being processed. It is now rising.The starter is kept in the refrigerator and fed home ground whole wheat flour periodically. I am not completely happy with the amount of rising but am working on it. The finished product is certainly filling.

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Sourdough Bread baked. Two loaves
http://durgan.org/2018/March 2018/23 March 2018 Sourdough Bread/HTML/23 March 2018 Sourdough Bread

 
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Add 1/4 teaspoon of vinegar (or 1/2tsp lemon juice) to each loaf; the yeast will love you for it & it's not enough to taste it.
When I make bread, I have to use two loaf tins instead of one.
It's a trick I gleaned from winemaking: yeast loves a slightly acidic environment, (as do many fungi).
I'd hope that would ~ double the size.
By the way, bread should not be refridgerated, the starch crystals which make bread go hard, form quickest at 0-5C (32-41f).
 
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Next batch of sourdough I will give the acid a try. The bread as is is pretty good.
 

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