![]() Making a quick sourdough starter with minimum discard: A Comprehensive guide.It is basically due to a major blunder, that either killed the microbiota( Yeast and LAB) in the dough or did not let them grow at all.Ĭontrary to that a dense sourdough loaf is a more common problem that could be attributed to many factors. It happens rarely that sourdough bread is too dense. There are various factors that could make the bread dense. How much damage it can cause will depend on the quantity of salt and starter and also the vigor and endurance of the starter. In our case, if you add salt directly to a sourdough starter, it can cause a lot of yeast causalities. The reasons could be chlorinated water or bleached flour that still has a high percentage of bleach residues.Īlso, adding salt directly to yeast. Another possible reason for a super dense bread could be the death of the yeast due to some reason. In sourdough bread, if you do not give enough time for the wild yeast to multiply and reach a decent population where it can cause enough leavening, your bread is bound to be too dense. The first thing that comes to mind is under-proofing. Too dense sourdough bread is basically due to insufficient yeast activity in the dough. There are two types of dense sourdough bread in my opinion. How to make sourdough bread less dense?. ![]() Proofing: Reason why your bread is dense, heavy, and gummy?.Factors that decide if the bread is going to be dense or light. ![]()
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