I live near The Woodlands. Built a house on an acre in the sticks 16 years ago , now the sticks are nothing but neighborhoods. Progress I guess, but I prefer woods.
Hey, read through your post "Simple and Effective Bulk Ferment Set-up w/ Temperature Profile", love it. I am a BSEE, and am always designing/building my own inventions. nice.
I was a little confused on the graph "water-right.jpg" and " water-left.jpg" :
a. These two graphs represent four different temperatures ( two water, 2 air). Yet I see only two temperature elements. Am I missing
Itís two separate tests to simulate placing the dough in the center next to the ice and on the far side away from the ice.
b. One of these graphs shows the water lower temp than air ( water-left.jpg), the other shows the air lower temp than the water
(water-right.jpg). Is this correct?
Itís not water temp. Itís the air temp above the container of water (heat mass - as opposed to the container of air). You can see how when the water is farther from the ice, it cools slower. You can use this knowledge to fine tune your fermentation.
Also ( help me, the engineer always comes out):
1. Why do you feel 64-66F/24 hours is best for IDY? Is there further reading on this?
Itís personal preference. Iíve experimented with a wide range of temps, and this is where Iíve found the best (IMO) flavor to develop. Itís a lot more pronounced for sourdough. At least one other member who has probably experimented more than me has come to the same conclusion. IMO, you can produce more flavor in a day at 64F than 3-4 days in the fridge.
2. I have read that the lower temp always the bacteria to reproduce better, and slows down the yeast, thus increasing lactic acid.
Bacteria arenít a material factor in a typical IDY (or any other form of bakerís yeast) dough. In a typical sourdough culture, there isnít much difference in the growth rate of bacteria and yeast until the temperature passes 80F. You can see it in the growth rate chart here: http://www.pizzamaking.com/forum/index.php/topic,22649.0.html
Lactic acid production is favored in warmer temps in both hetero and homofermentation. Lactic acid production is directly related to activity. Cooler temps favor acetic acid formation. Acetic acid production indirectly influenced by temperature because it affects the kinds of sugars available.
And that flour naturally have bacteria in it that will accomplish this. I notice you have a culture, I do not. Do you feel all flour has some bacteria to replicate this affect resulting in lactic acid?
No. Definitely not in quantities that are material.
3. Does the bacteria growth result in other by products?
Yes, dozens of volatile and non-volatile compounds: organic acids, alcohols, esters, carbonyls, aldehydes, ketones, etc. If you are interested, PM your email to me and Iíll send you some journal articles to read.
4. Why not just add these by products in (lactic acid, acetic acid, etc)?
You have a bottle of lactic acid lying around? I donít think itís quite that simple.
5. I am thinking a small wall mount A/C from Home Depot, and a small insulated box may accomplish the desired 64-66F. Comments?
A wine cooler would probably be a lot easier Ė or get an old fridge and a PID controller.