Yippee's blog

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. 

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. 

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. 

To prevent unsightly pinhole crumbs caused by excessive hydration of whole wheat flour, before I bake, I test the flour's absorption capacity by autolyzing it under different hydration levels and observing its gluten development. The hydration at which the dough starts to slack/tear is the bottom line for me to stop adding water to the dough. 

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. 

For my reference-so that I'll remember which is which. Hope it's useful to you, too. 

•  To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. 

Ingredients (pre-warmed and maintained at 30-32C/86-89.6F throughout the process):

50% freshly ground, unsifted whole wheat (All the whole rye/wheat flours I bought are rancid.)

42% freshly ground, unsifted whole rye

8% whole rye CLAS

30% + 9% water

Preparing to make a traditional panettone can sometimes be daunting, especially when I don't have MANY ingredients!  A panettone recipe from Chef Alphonso Pepe calls for several citrus fruit paste. It is discouraging that I have to pause to prepare these ingredients every time before I can make his panettone.  I like spontaneous baking, and that's why I love CLAS.  Any extended prep work before a bake will most likely deter me from baking.

 To learn more about concentrated lactic acid sourdough (CLAS), please see here and here. 

To learn more about concentrated lactic acid sourdough (CLAS), please see here and here.