Satans spawn

Ever, or should I say never try to make bad bread! Sometimes that can't be helped, one of my conclusions is that the better half thinks my baking bread is bad for my waistline! Sourdough is the other tricky fella who if not taken care of will make for some bin material or at least it will remind oneself not to just bake on a whim, have an agenda!Nature will tell you when something is wrong for good reasons. I used an old piece of dough from my fridge to take a short cut on a pain de campagne formula from Joe Ortiz's the Village baker and without a care created what John Downes so aptly called "satans spawn!" This acid laden dough made easy the rise, but left the dough looking like it had a case of ulcers all over it's once promising skin! I shaped and let it fester in my banneton overnight in the cool air till early morning, it was looking well risen and I plopped it on my peel and into fornax. I removed it from the heat and instantly noticed it's flat and unappealing black edges and no noticeable beautiful hues of red or brown, it was again, not trying to sound to repetitive or redundant, "Satan's Spawn!" (Should have some scary organ accompaniment to this!)

Happy Baking

3 comments

One of my regulars tells me that when friends ask her how she lost weight, she credited it to my sourdough breads! It's what goes with that bread, my dear.

On your SS, sounds like a case of over-proving. You gotta watch it...different method, different growth rate. I'd err on short-timing my breads.

Bake on!
Yeah your right cheese is a favorite of mine, dunno though, I think over proofing an battery of acid dough doesn't make quite a healthy loaf! So I have spawned a desem provided by no other than Theresa of Northwest sourdough and will try to beget and angelic and acidified baby instead of a piece of iron or lead!

Bakin for life!
Hi Jeremy, I'm a thousnd miles away so I'm just guessing not having seen the results but, a good principle I use when using an over mature sourdough is not to, or to reduce its content in the final dough.

Generally the more mature the sourdough, the lower the pH - stronger acid intensity - and the higher the TA (titratable acidity) - acid volume - it's necessary to reduce the quantity of sourdough incorporated into the final dough to approximate the less mature sourdough - higher pH and lower TA - commonly in line with most familiar bread formulae.

Great to see your enthusiasm for good baking, and TP's right about weight, it can only help!!