Author Topic: Acidity  (Read 635 times)

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Offline jkuo010

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Acidity
« on: December 18, 2010, 02:30:02 AM »
Guys,

I am using 50% of total water weight of sponge for my 72 hours cold rise but the problem is, does it creat too much acidity and makes my crust dense and tough?


Offline Matthew

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Re: Acidity
« Reply #1 on: December 18, 2010, 03:06:25 AM »
Guys,

I am using 50% of total water weight of sponge for my 72 hours cold rise but the problem is, does it creat too much acidity and makes my crust dense and tough?

Are you asking or telling?  If you're asking, then yes, 50% is far too much. Depending on what type of sponge that your using, a cold rise may not be your best choice.

Offline jkuo010

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Re: Acidity
« Reply #2 on: December 18, 2010, 04:45:26 AM »
Are you asking or telling?  If you're asking, then yes, 50% is far too much. Depending on what type of sponge that your using, a cold rise may not be your best choice.

I am asking for help.....lol

Does it produce acid during cold rise too? especially 73 hours rise?

got to try less sponge, maybe 20%-30% next time.

Offline Jackie Tran

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Re: Acidity
« Reply #3 on: December 18, 2010, 08:50:23 AM »
I am asking for help.....lol

Does it produce acid during cold rise too? especially 73 hours rise?

got to try less sponge, maybe 20%-30% next time.

For a 73 hour rise, I might use even less around 10%.  Also are you bulk rising before you are putting it in the fridge or is it going in directly after kneading?


Offline jkuo010

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Re: Acidity
« Reply #4 on: December 18, 2010, 01:03:22 PM »
For a 73 hour rise, I might use even less around 10%.  Also are you bulk rising before you are putting it in the fridge or is it going in directly after kneading?


I bulk rise 1 hour with 1 fold.