Author Topic: Lehman try #4 - pics  (Read 4486 times)

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Offline varasano

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Re: Lehman try #4 - pics
« Reply #20 on: April 21, 2005, 04:15:54 PM »
You can age forever with baker's yeast and it won't make much difference.  It's a particular breed of plant. It has no flavor. Each starter is totally different.  Saying that dough has yeast in it is like saying that a salad has a plant in it. It could be basil, it could be grass, it could be bark.   Baker's yeast is like grass. It's just there, but has no flavor.


Offline pizzanapoletana

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Re: Lehman try #4 - pics
« Reply #21 on: April 21, 2005, 06:26:56 PM »
Varasano

I have to correct you on this one.

Good strong flour, with the right enzymatic activity, will produce tasteful dough after maturing in the chiller.

It is nowhere near a Natural Leaven dough, but you can obtain good results. For my experience the following is the ranking in terms of flavor:

1-Natural Leaven direct or indirect method
2-Pan a l'ancienne
3-Poolish
4-Biga or old dough (with commercial yeast)
5 Simple direct method with passage in the chiller

Ciao

Offline varasano

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Re: Lehman try #4 - pics
« Reply #22 on: April 21, 2005, 10:42:07 PM »
Thanks Marco,

I use a poolish. Can you direct me to a method or thread where I can find instructions for the top two.

Jeff

Offline pizzanapoletana

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Re: Lehman try #4 - pics
« Reply #23 on: April 22, 2005, 04:48:39 AM »
Jeff

A true poolish is made with commercial yeast to achieve the desired flavor. A poolish made with a natural leaven (starter or as I love to call it "Crisceto"), even if is still a poolish in technique, would be more truly a Natural leaven product. The major downside of using a poolish technique with a starter is that there is too much acetic acid produced, whilst in the poolish you are looking for lactic acid flavor.

Pan al ancienne is mentioned by Peter Rehinart in his book "The baker apprentice".

Ciao

Marco

Offline varasano

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Re: Lehman try #4 - pics
« Reply #24 on: April 22, 2005, 09:54:19 AM »
So how would I use my natural starter best. Should I mix in less water and keep it that way?