But that might be bordering on criminal mayhem! I know that you are only asking the question, maybe cruising for a fat lip or sumpin' (the Bronx coming out of me!). But that's like asking to add strings to "Sunshine of Your Love". Why?
However, there are formulae which add IDY to an SD mix. Here are two:
I'm familiar with him from FZ and Mayall, but can't find a reference to SoYL anywhere. Folks like him and Papa John Creach I hardly consider strings due to their style and milieu. Any more than I consider Jack Bruce's cello on Wheels of Fire...
I saw that video (bouabsa double hydration baguettes) for the first time today. BTW-thank you very much for that. I start in the morning.
So, wadda ya sayin, a New Yawk axent ain't refined?
Just kidding. I live on Long Island (or as you might remember it 'Lawn Guylind') and am surrounded by it every day. Fi Dollas Please.
At first words, I almost thought your accent British, but then 'afta' (and occasional other words as well, gave you away). But you are right, there's not much Bronx left in there anymore.
While there are many different particular accents in NYC, most are apparently derived from otherwise antiquated British accents, and are common throughout the globe in seafareing, coastal towns.
Commonly called 'Pidgeon English', I believe. You can hear strains of it in New Orleans, Montreal and many other places, particulary near the docks.
To quote Treasure Island, 'says you, says I, says he, Jim'.
in breads that also had a portion of sourdough starter in them - I don't call them sourdough though, so am just using the sourdough as a sort of poolish/sponge to ad a bit more depth of flavour to the loaf.
have nothing else to do have done this to see what happens . What they found is that after 2 more regular 24 hour feedings,the SD culture had reverted back to its old self because commercial yeast cannot live in the acid environment of the culture. So no worries at all.- No harm no foul.
The French have legislated bread-making techniques for bread sold in the country. That is no joke. Under French law, pain au levain dough may contain up to 0.2% baker's yeast. For every 100 grams of flour in the final dough, 0.2 grams of baker's yeast are permitted.
Article 4 -- Starter is a paste made from wheat or rye, or just one of these, with safe water added and salt (optional), and which undergoes a naturally acidifying fermentation, whose purpose is to ensure that the dough will rise. The starter contains acidifying microphone-flora made up primarily of lactic bacteria and yeasts. Adding bread yeast (Saccharomyces cerevisiae) is allowed when the dough reaches its last phase of kneading, to a maximum amount of .2 percent relative to the weight of flour used up to this point.
But that might be bordering on criminal mayhem! I know that you are only asking the question, maybe cruising for a fat lip or sumpin' (the Bronx coming out of me!). But that's like asking to add strings to "Sunshine of Your Love". Why?
However, there are formulae which add IDY to an SD mix. Here are two:
Or 'Cruisin' for a Bruisin' perhaps.
In the White Room.
Good links.
dobie
You've evidently never heard Sugarcane Harris' version. ;-)
I'm familiar with him from FZ and Mayall, but can't find a reference to SoYL anywhere. Folks like him and Papa John Creach I hardly consider strings due to their style and milieu. Any more than I consider Jack Bruce's cello on Wheels of Fire...
I have no idea if Don Harris ever played SoYL and I don't consider him or PJC to be 'string' players in the usual sense, either.
I had hoped the tongue-in-cheek smiley would give the game away but I guess I was too dry again. Please excuse my odd sense of humour.
hook, line and sinker. I can take a joke if I can recognize it!!!
Now that Ive seen you on youtube, I can hear what your Bronx accent sounds like!
Thanks for the informative post. Checking out links now...
is quite refined in comparison to what emanated from my lips decades ago. Hardly a trace anymore. So says me!
Alan
I saw that video (bouabsa double hydration baguettes) for the first time today. BTW-thank you very much for that. I start in the morning.
So, wadda ya sayin, a New Yawk axent ain't refined?
Just kidding. I live on Long Island (or as you might remember it 'Lawn Guylind') and am surrounded by it every day. Fi Dollas Please.
At first words, I almost thought your accent British, but then 'afta' (and occasional other words as well, gave you away). But you are right, there's not much Bronx left in there anymore.
While there are many different particular accents in NYC, most are apparently derived from otherwise antiquated British accents, and are common throughout the globe in seafareing, coastal towns.
Commonly called 'Pidgeon English', I believe. You can hear strains of it in New Orleans, Montreal and many other places, particulary near the docks.
To quote Treasure Island, 'says you, says I, says he, Jim'.
Keeping it short.
dobie
in breads that also had a portion of sourdough starter in them - I don't call them sourdough though, so am just using the sourdough as a sort of poolish/sponge to ad a bit more depth of flavour to the loaf.
-Gordon
Ive seen that kind of thing before around the web. I might try that soon just for fun, maybe in tomorrows pizza dough!
You mean into the mother starter? Oh no! Just the thought makes me cringe.
If however you mean a hybrid bread then you can get away with this question.
Was thinking maybe after a long time the culture loses its saccharomyces balance
have nothing else to do have done this to see what happens . What they found is that after 2 more regular 24 hour feedings,the SD culture had reverted back to its old self because commercial yeast cannot live in the acid environment of the culture. So no worries at all.- No harm no foul.
Thank you for that. My concern has been lifted.
Natyam
Naughty, naughty, naughty. Mother is pure.
As Abe suggests, into a 'starter levian' (by whatever description) you can try anything. But keep Mother pure. That would be my advice.
dabrownman is right as well (as I understand), it should all find proper balance soon enough.
dobie
The French have legislated bread-making techniques for bread sold in the country. That is no joke. Under French law, pain au levain dough may contain up to 0.2% baker's yeast. For every 100 grams of flour in the final dough, 0.2 grams of baker's yeast are permitted.
Excellent info, thanks!
http://www.cooksinfo.com/french-bread-law-1993