Okay, so I know this isn't the point of your video (which is indeed a creative way to slice bread), but too much diastatic activity is caused by a less-than-fully ripe rye sour, right?
Hi Abbey, Yes the sour was less than fully ripe, although you'd never know it; it had about 14 hours at approx. 70 degrees F and had receded the way they dun tol' me. That sour has to be FULLY MATURE AND RIPE, kinda like my...great aunt. Sorry. She'll never read this. So yeah. Also, the loaves had probably proofed 20 minutes too long, I had to run out for a few minutes and that certainly didn't help. Ta ta!
2 comments:
Okay, so I know this isn't the point of your video (which is indeed a creative way to slice bread), but too much diastatic activity is caused by a less-than-fully ripe rye sour, right?
Hi Abbey, Yes the sour was less than fully ripe, although you'd never know it; it had about 14 hours at approx. 70 degrees F and had receded the way they dun tol' me. That sour has to be FULLY MATURE AND RIPE, kinda like my...great aunt. Sorry. She'll never read this. So yeah. Also, the loaves had probably proofed 20 minutes too long, I had to run out for a few minutes and that certainly didn't help.
Ta ta!
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