Sourdough2021
4 hour bulk fermentation @26°C, 1.5 hrs in bannetons @26°C and photo after 4 hrs in the fridge @ 7°C (14hrs to go). Multi-seeded sourdough (see recipe from previous posts) using a Tartine starter, 5% cracked Emmer wheat, 25% home milled Emmer flour, 5% Spelt flour (using a Mockmill 100), 60g olive oil, zest 1 lemon, dried rose petals and 700g very strong Canadian white flour. #sourdough #baking #emmer #spelt #breadposting #bread #canada #mockmill #milling #lemon #driedrosepetals
Apr 10, 2023 at 5:42pmWeb
Show threadJan ThieApr 10, 2023

@sourdough2021 @26

I will be curious to find out how your rose petals will fare; the dried flours in my sourdough bread lost all their vibrancy.

(I also wonder if my fridge is too cold; I have it on 4°C. Which was the asdvised temperature but it seems excessive.)

Show threadSourdough2021Apr 10, 2023
@Jantar @26
7°C would be better. At 4°C I believe that the fermentation would nearly stop. In the past the colour of the rose petals was still pretty good.
Show threadJan ThieApr 10, 2023

@sourdough2021 @26

7° is quite high, I'd say, for dairy (& meat, though I hardly eat the latter) but 4° seems too low. (All the food safety sites say 4° but they really need an extremely safe number.)

I just read that the fermentation process will work till freezing point - but the more you near that number, the slower the process will be.

(Things like pizza dough are fine at 4° but that stays in the fridge longer.)

I already have changed the temperature to 5°.

Show threadSourdough2021Apr 10, 2023
@Jantar @26
7°C works well for me and I haven’t had anything go ‘off’ in the fridge (yet). Sourdough making is always an experiment and I have found that if something works well, why change it. I just know that after a long hard slog of 10 years I am now producing some of the best bread I have ever made. Which, considering the amount of investment in my time and money, I am pretty pleased about (and satisfied).
Show threadJan ThieApr 10, 2023

@sourdough2021 @26

Hah. Yes. Of course.

I've been having a bit of sourdough trouble again lately. The breads taste fine but the crumb is too tight.
The starter also often needs two days to get fully active again - and it is not yet a month old...
The fridge I have is quite new - and I had good sourdoughs before; I just can't remember if that was in the old fridge or also in the new one.

I will now try it at 6° and see if that makes a difference.

Show threadChrisAdamsEcon Apr 10, 2023
@sourdough2021 @26 What is the benefit of using a mockmill?
Show threadSourdough2021Apr 10, 2023
@chrisadamsecon @26
I could write a book on this one! Since buying this bit of kit my sourdough has improved 10 fold! They are expensive but are worth every penny. Guaranteed 7yrs, they are very solid and reliable. The main advantages are that you have more grain to choose from, get to grind your own flour but most importantly the flour is fresh. Flour goes off fairly quickly and hasn’t a very long shelf life. Grinding your own wheat berries produces flour that is at its peak.
Show threadSourdough2021Apr 10, 2023
@chrisadamsecon @26
After you have ground the flour, it starts to degrade. Wheat berries have a very, very long shelf life so you can buy in bulk. In the U.K. we have several good suppliers of wheat berries. My next purchase will be berries I haven’t used yet. The Mockmill 200 is more expensive and grinds twice as quickly compared to the 100. The Mockmill 100 grinds 100g berries in 1 minute. So for my usual bake about 3 minutes milling. If you can afford it I would wholeheartedly recommend it.
Show threadChrisAdamsEcon Apr 10, 2023
@sourdough2021 @26 Very helpful, thank you.