Home Bread-Bakers v104.n017.3

Putting the sour in Sourdough

"Kyle" <kwarendorf@nyc.rr.com>
Sun, 28 Mar 2004 08:19:00 -0500
"Warmer temperatures and wetter doughs favor the development of the milder 
lactic acid (think yogurt) while cooler temperatures and stiffer doughs 
favor the development of the much sharper and more aromatic acetic acid 
think vinegar)."

This is from Maggie Glezer's recent post. Silverton's starter is similar to 
Reinhart's barm. They are both about 100% hydrated. Try firming it up 
during the feedings and finding a cool place for it to ferment. In Artisan 
Baking Across America, Maggie gives instructions for converting a barm to a 
firm starter and amounts for maintaining the firm starter. I find the firm 
starter very easy to work with and it cuts way down on flour wasted during 
barm feedings.