| T O P I C R E V I E W |
| EarthKind |
Posted - Feb 16 2009 : 1:19:59 PM
Hi Everyone! This is my first post here, I'm new and so far LOVING the forum, magazine, recipes etc!  I was wondering if anyone can tell me if the bread will begin to taste more sour as the mother matures? I'm in my second week and I've made bread twice so far. My first batch was pleasant (but not sour) tasting and very dense. After reading some of the posts I found the recipe for San Francisco style French Bread on page 13. I made it last night and it's soooo good! Still not sour though... any thoughts on this? I'm going to (try to) post a pic of my french bread. That recipe has additional yeast in it, so they rose more than my first Mary Jane bread. I used my starter though and the flavor is great!
 and the Vegan Lasagna I made to go with it!
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| 5 L A T E S T R E P L I E S (Newest First) |
| EarthKind |
Posted - Feb 16 2009 : 9:16:16 PM
Thanks for your help girls! I will check out the sourdough thread.
Angel
Farmgirl Sister #481 |
| willowtreecreek |
Posted - Feb 16 2009 : 2:12:28 PM
Welcome Angel!
Here is the link to the bread thread http://www.maryjanesfarm.com/snitz/topic.asp?TOPIC_ID=28238
Some have suggested that the longer you allow your bread to rise the sourer it will be.
Farmgirl Sister #17
Blog
www.willowtreecreek.wordpress.com
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| Alee |
Posted - Feb 16 2009 : 1:44:35 PM
I would suggest you ask these questions over on the sourdough thread "Bread the MaryJane Way"! That way everyone can gain from the discussion and they won't have to search through a myriad of topics to find the answer that they need that some one posted.
Alee
Farmgirl Sister #8
www.awarmheart.com
Please come visit Nora and me on our blog: www.farmgirlalee.blogspot.com
Put your pin on the farmgirl map! www.farmgirlmap.blogspot.com |
| bevibrant |
Posted - Feb 16 2009 : 1:37:43 PM
I would think that it may get more sour over time but here is something from Peter Reinhart:
"As a rule, lactic acid-producing oraganisms prefer drier sponges and acetic acid (sour) producers like wetter, looser, more oxygen-rich sponges".
I've also heard that larger amounts of starter tend to become for sour. I personally do my best to keep mine very mild because my husband doesn't like sourdough bread. I use a very firm start (levain) and keep it small. Hope that helps and you can get it to taste more to your liking!
www.bevibrant.us |
| Contrary Wife |
Posted - Feb 16 2009 : 1:32:55 PM
Looks num-yummy,mmmmmmm, I bet it smelled great too!
Teresa Sue
Farmgirl Sister #316
Planting Zone 3
"Learn the rules so you know how to break them properly." The Dalai Lama |
