Cooking Tips - Sour Dough Bread
- scharffenberger Sep 8, 2009 01:39 PM
I have been keeping alive a sour dough starter for the past year. Most of the time I just incorporate the starter into the bread recipe I am using. The bread comes out delicious, lasting a little longer/
Last week I was feeling confident enough to make a sour dough bread without yeast. The bread came out good. However
I still dont understand the proofing. Will it taste much different if the proofing is overnight in the fridge. Any adviceon baking sour dough bread, I would welcome.
The initial rise, or series thereof, are actually fermentation stages. The last stage, just prior to loading the bread into the oven, is the proofing stage. If you leave your dough in the fridge overnight the rise will be slower, hence the fermentation longer and thus the flavor more intense. That will apply whether you're using a yeasted dough or a wild yeast dough prepared using only your starter. It will take longer for your wild yeast (starter) dough to increase its volume but the time will allow it to achieve a higher level of flavor so, IMO, it's a win/win. Also, your wild yeast dough will produce a lighter crumb bread. I bake that way quite often.