Home | About | Contact
800.827.6836 | Norwich, Vermont

shopping cart

All discussions My Discussions
+ Add a Discussion
sanghak badge: Community Member

coarse flours like whole wheat and rye

Coarse flours like whole wheat or rye (pumpernickle) in a sour dough bread using only starter or a levain makes the bread more sour , I want to know why it does that? is it because there is more surface? more sugar?

Replies to This Discussion

Select your preferred way to display the comments and click "Save" to activate your changes.
KAF_Frank
  • Reply by KAF_Frank on January 17, 2012 at 6:10 am
  • badge: King Arthur Baker

Hi,
Many, many, variables will effect the flavor of a levain-style loaf. Flour, as it is the largest single ingredient, will of course be a major player here. Flour is bringing a lot more than texture and it's base flavor. It brings enzymes which will have a direct effect upon the yeast and every other aspect of the dough. Its these enzymes, primarily along with fermentation, that influence the final flavor of the loaf. Hope that helps. Frank @ KAF.