Hello fellow bread lovers!
I just recently discovered this site while I was researching the history of regional breads in France and Italy.
I have been an amateur baker since graduating college, and am self-admittedly obsessed with old world recipes and the origins of our favorite baked goods.
I use very little modern equipment when it comes to bread making and do all kneading and shaping by hand. I just love developing a recipe and making it better over time.
I am beginning to get very serious with my baking again after a hiatus, but I do have the 21st century problem of being too busy: one full time and one part time job, along with vocal training :)
So, my question for discussion involves retarded fermentation. For time purposes, I have to schedule a refrigerated, overnight prove for almost every bread I make. But I am having problems with wholemeal doughs (rye, barley, whole wheat, corn, etc...) getting sufficient rise. I also save time and always use dry active yeast.
Are there equivalency ratios for room temperature proves and refrigerated proves? Am I sacrificing taste and texture using dry active yeast?
Sorry for the long post and thanks for any help. I plan on my first blog post coming soon the traditional, yeasted Bara Brith from Wales.
Michael Brock - St. Joseph, MI