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Author Topic: controlling how sour your starter gets  (Read 326 times)

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Offline Brent-r

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controlling how sour your starter gets
« on: November 27, 2019, 10:25:00 AM »
I have been a fan of sourdough for years and had some pretty big swings in flavor.   Some breads / pizzas came out mild and some were very tart to the point of not being very pleasant at all.  It was a big mystery until I got Daniel DiMuzio's book  " Baking Bread".   He has a few pages on pre-ferments and controlling the ballance of flavor generators.

I have a small collection of books on baking and pizzas and discovered that some folks may be great bakers and not so great at organizing their thoughts and making a book out of them.   This is one of the best.

To tempt you to get the book, I have made a pdf of the pages on pre-ferments and will be happy to send that to anyone. 
Send me a PM with your email.
Brent

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