Oven_Guy
Project

Fermentation Experiment with Sour Dough

Please describe the type of cuisine. Sour Dough Fermentation Experiment Share a little about the ingredients and techniques used to create this dish/item. Split sour dough starter in half and made 2 identical dough's, the one on the left was proofed at 110 degrees F with steam for 60 minutes, the one on the right was proofed at 75 degrees F for 60 minutes without steam. Thank you for a great course, and ideas to try to better understand what the dough is doing.

You Can Make This

Oven_Guy made Fermentation Experiment with Sour Dough with:

The Art & Science of Bread

Online Class

The Art & Science of Bread

with Michael Kalanty

Project Description

Please describe the type of cuisine. Sour Dough Fermentation Experiment Share a little about the ingredients and techniques used to create this dish/item. Split sour dough starter in half and made 2 identical dough's, the one on the left was proofed at 110 degrees F with steam for 60 minutes, the one on the right was proofed at 75 degrees F for 60 minutes without steam. Thank you for a great course, and ideas to try to better understand what the dough is doing.

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