SF style sourdough bread - first & second leaven sponge
Previous 1 2 3 4 (Page 2 of 9) 5 6 7 8 9 Next
All pictures can be enlarged for more detail when clicked on - please read my disclaimer
HOME->SD->SF style bread 01->1&2 leaven sponge->2 & ripe leaven sponge->ripe leaven sponge->dough, rise & fold->rise&bake->KA bread->GM bread & compare->CQA
Inoculation -> 60 g first leaven sponge
active storage leaven
pH of 3.8
20 g of culture
mixed to 60 g
Inoculate 20 g flour and 20 g water with 20 g active rye storage leaven from the previous process. The leaven has been taken out of the fridge and allowed to warm up, get active, stirred, and a pH of 3.80 was measured. The full grain rye particles are clearly visible in the container. I forgot to measure the pH after mixing but it should have been similar to the one in the next step since the ratios are the same.
60 g first leaven sponge -> 180 g second leaven sponge
pH of 3.71
add 60 + 60
mixed to 180 g
pH of 4.94
After 3 hours, measure a pH of 3.71 and add 60 g flour and 60 g water, mix and measure a pH of 4.94 after mixing. All this is done at room temperature, around 70 F (21 C).
HOME->SD->SF style bread 01->1&2 leaven sponge->2 & ripe leaven sponge->ripe leaven sponge->dough, rise & fold->rise&bake->KA bread->GM bread & compare->CQA
Previous 1 2 3 4 (Page 2 of 9) 5 6 7 8 9 Next
email here