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Pastimes : Got A Great Recipe To Share????
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To: William H Huebl who wrote (23719)10/30/2012 6:25:19 AM
From: maceng2  Read Replies (1) of 25073
 
Sourdough and Oatcake update.

In the last experiment (described in earlier msg) I was just using teaspoon quantities of flour and getting my partner to blind test the results by listening to the activity the next day. I also used salt and sugar in percentage quantities larger then 10% of the total mix.

I repeated the experiment using roll size (80 gm) quantities. In this last experiment I used a mixture level of 0.6% each of salt and sugar. (6 grams each in 500grams spelt & 500 grams rye). The results were the same. The mixture of salt and sugar gave the largest percentage rise. I raised the dough twice and made a loaf with the balance of the dough using both the salt and sugar.

I am getting reasonable results with two raises. I have done a little research on sourdough and many sources use some commercial yeast along with the starter mixture. I want to fully explore the sourdough experience, but prefer not to use a commercial yeast if its possible.

A three by four 80 gram muffin tin tray makes a great apparatus for doing controlled experiments. I am going to do some more experiments and upload the results onto the web.

I am also using sesame and poppy seeds in both the bread mix and the oatcakes. Very pleased with the results.

More later, probably mid November, when I have restored my internet connection and can upload stuff.
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