3 ms·
regular yeast dough also works that way, it doesn't need to be "sour" dough for the yeast culture to munch on the new dough food, so that evidence alone is not
by fsckboy 4y ago
regular yeast dough also works that way, it doesn't need to be "sour" dough for the yeast culture to munch on the new dough food, so that evidence alone is not definitive.
- dredmorbius 4y agoThe sour note comes from the lactobacillaceae and develops with a long (usually cold-retarded) ferments, not the yeast itself. A short warm ferment provides very little of the signature sour taste. A prolonged (2--3 day) cold ferment can be quite sharp. And a pre-ferment or poolish can develop a more sour note using baker's yeast.