Anyone bakes their own Sourdough?
- Thread starter wquiles
- Start date
fiver
Well-Known Member
the second raise is called the 'proof' because it proves out whether the yeast [or starter] is still alive and doing it's job.
your additional yeast might have done the job by adding in just enough more live yeast to get the job done properly.
[store bought yeasts are half or less actual alive yeast bacteria the rest is food and dead yeast]
your additional yeast might have done the job by adding in just enough more live yeast to get the job done properly.
[store bought yeasts are half or less actual alive yeast bacteria the rest is food and dead yeast]
358156 hp
At large, whereabouts unknown.
All true. I carried over the "second proof" from one of the videos I watched on this, but technically, it is not possible to proof yeast a second time because it's already mixed into the dough. "Second raise" would be a far more technically accurate term. Truth be known, the initial "proof" never takes place either, since the yeast is added in the initial ingredient dump, and is not allowed to proof first. Proofing (blooming) takes place before the flour & other ingredients are added.
fiver
Well-Known Member
well yeah.
if you notice the temp on W's proof box it is in the 'we love it here' range for live yeast.
after that run, you knock the loaf down, and cover it waiting for the yeast to belch out the carbon dioxide that creates the rise and air bubbles.
if they are dead you don't get the second rise.
cooking them [to an internal temp of about 200-F] kills them so they don't continue eating the bread afterwards.
if you notice the temp on W's proof box it is in the 'we love it here' range for live yeast.
after that run, you knock the loaf down, and cover it waiting for the yeast to belch out the carbon dioxide that creates the rise and air bubbles.
if they are dead you don't get the second rise.
cooking them [to an internal temp of about 200-F] kills them so they don't continue eating the bread afterwards.