September 22, 2014 - 7:48am
First Batch of the Season of Wild Yeast Bread
Nice result. Craggy crust and spongy, open crumb. Love it when the weather turns cool enough to get that wild yeast going without too much acid in the end.
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First Batch of the Season of Wild Yeast Bread
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To reduce the acid do not retard in the refrigerator, do not use long proofing times, do use starter that has just been refreshed and use about 18% starter (based on total flour).
All good advice, there, I just don't bother in the summer months because the acidity line can be crossed so easily.
I haven't' noticed my loaves being more tart in the summer though. Yeast make bread rise, the more the fast it rises and the less time LAB have to make sour. 82 F is the perfect temperature for yeast where the reproductive rate of LAB over yeast is the least amount and most favorable for less sour bread, So breads made in an 82 F kitchen should be less tart than those made in a cooler kitchen. Plus Fords methods for less sour are also good ones.
Ha! Been operating under the assumption more warmth was the reason. Back to the drawing board for me, i guess.
I think the first thing to look at once you get back to said drawing board is probably your timing, both for proofing/fermentation times, and for your starter refreshment schedule (and ratios). Which is pretty much in line with what Ford said.
If you've got a trusty thermometer, keeping track of dough temps might be helpful as well. Maybe note what the conditions are like currently, both for time and temp, and then think about how you might adapt things in warm weather.
Great looking loaf, save me some crust! :)