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Author Topic: Another Sourdough Question  (Read 789 times)

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Offline foreplease

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Re: Another Sourdough Question
« Reply #20 on: January 31, 2018, 01:57:31 PM »

Yeah, as to the OT it is interesting as hell.



My final dough temp was 78f. Room temp around 68f. These dough balls were also a little tough when opened - so they may have overproofed slightly?

All very interesting points - I made another batch with a larger amount of leaven. Iím beginning to think the flat dough balls may simply be slow activity - Iíll see over the next few tests if I can get active, tight dough balls
-Tony
Enjoy every sandwich. - Warren Zevon

Offline HBolte

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Re: Another Sourdough Question
« Reply #21 on: January 31, 2018, 02:58:33 PM »
I can tell you from eating them first hand in Florence, they aren't very tasty...

^^^
Hans

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