Barry Chambers

May 24, 2022 at 11:32pm

This information about fermentation temperatures, and leaven hydration percentages even contradict the information put out by the Puratos Sourdough Library's Karl De Smedt. His chart that he draws, on at least 2 YouTube videos, shows the the acetic acid balance being favored with lower temperatures of 60-77F, and the stiffer leaven. This is supposed to favor more of a sour taste. But, it seems this is not what we are after. Thank you for these well written articles, Barb Alpern. And, digging up this amazing research from Debra Wink! I can't wait to put the information to the test!

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