tag:blogger.com,1999:blog-559773146725473489.post8283944187082064821..comments2023-04-30T08:50:10.476+01:00Comments on The Vicar Died Laughing: KhubzUnknownnoreply@blogger.comBlogger4125tag:blogger.com,1999:blog-559773146725473489.post-26916353153498227192013-07-07T10:08:03.431+01:002013-07-07T10:08:03.431+01:00Hello again, I too mostly use my sourdough starter...Hello again, I too mostly use my sourdough starter, occasionally finding commercial instant dried yeast is more suitable for the end product, usually something that requires a lighter textured crust. My current batch of sourdough with gruel is going berserk at the moment, I have it in a large dairy bowl out in the garden and the temperature is already a scorching 23 degrees, stretching and folding needs to be done every half hour or so, I guess it's constantly a case of keeping an eye on things and responding appropriately. Bread produced with wild yeast is without doubt superior but in the absence of constant conditions, it requires attention. It's just as well I'm in a position to do just that. Best wishes, Tôbi.Tôbihttps://www.blogger.com/profile/02005761896713047565noreply@blogger.comtag:blogger.com,1999:blog-559773146725473489.post-22285513512023039952013-07-07T08:53:34.047+01:002013-07-07T08:53:34.047+01:00Thanks Tobi. I mostly use a sourdough starter and...Thanks Tobi. I mostly use a sourdough starter and seldom use commercial yeast, so I'd have to have a bit of a play around. I'd guess you could use very little by making a pate fermentee with a very small amount then feeding it like a sourdough starter.<br />I will be trying your recipe - thanks :)<br />K.Karniehttps://www.blogger.com/profile/10496570794211056993noreply@blogger.comtag:blogger.com,1999:blog-559773146725473489.post-46189229698275584652013-07-07T08:20:33.446+01:002013-07-07T08:20:33.446+01:00Hello Karen, thank you for your comment, I leave t...Hello Karen, thank you for your comment, I leave the dough out overnight, but I have to say my kitchen, even in summer is always cool. I'm sure you are right in saying the addition of salt right at the beginning would help slow down the fermentation, it's just that I have for a long time believed that dough benefits from a period where the yeast has a chance to become established without the presence of salt; however, sometimes when I use commercial yeast I do add the salt when I make up the dough last thing at night and at that point I pop it all in the fridge. Using only half the amount of dried yeast I find overnight at cool room temperature without the addition of salt produces just the right amount of fermentation. It would be interesting to see just how little dried yeast could be used to ferment 400g of flour. Temperature, salt and the amount of yeast used will all have a bearing on how long the dough takes to ferment and playing around with these to suit yourself is probably the answer. Happy baking, Tôbi.Tôbihttps://www.blogger.com/profile/02005761896713047565noreply@blogger.comtag:blogger.com,1999:blog-559773146725473489.post-84088236797226173732013-07-07T05:14:36.241+01:002013-07-07T05:14:36.241+01:00Do you leave your dough at room temp overnight or ...Do you leave your dough at room temp overnight or in the fridge?<br />And why do you leave adding the salt until the following morning? I would have thought the addition of it with the rest of the ingredients would slow down the fermentation even more?<br />K.Karniehttps://www.blogger.com/profile/10496570794211056993noreply@blogger.com