Controlling the temperature is also extremely useful once you start making bread. Sourhouse, who came out with the initial coding Goldie A few years ago, just launched the Mass ($ 280), a hot and happy place to increase the dough, if you can afford this high price. Paste paste breads usually have two separate fermentation periods. The first, “bulk fermentation”, is where the mass rises and develops flavors. Later, after a little conformation, it causes a boat – a basket – that helps it increase and ferment a little more while forming in the form of the bread.
The dough is a pill -shaped glass bowl that adapts on a heating pad and under an isolated cork lid. Helps to keep the fermentation in bulk on the track by maintaining the dough between 75 and 82 degrees. The long and flat background of the bowl allows more mass to be as close as possible to the heat. I usually make bulk fermentation in an eight -quarters cambro container, at which time it is at the mercy of the room temperature in my house or I put it in that warm place next to the fridge. I call it ready when it is noticeably and soften a little and make fun of it. If you like this preparation in another calendar, the Doughbed consistent temperature helps to get the dough wherever you want, when you wish. If you are in a calendar, you will be grateful for this predictability.
Of course I put these things in the test, following Maurizio Leo’s Initial creation instructions and their Recipe from Sourdough Beginner. He really surrounded me life, becoming a strangely emotional roller coaster for someone like me who was not in search of new hobbies.
Leo breaks the bread by doing eight main steps, as well as the daily care of your holder. There is a lot to learn for each part of the process. When you are busy learning or improving in a pile of new consecutive steps, errors can be composed, potentially not even presenting. Controlling a few variables helps you keep you on the right path and I appreciated both the acid pasta house and the dough because they clearly helped keep things in the right direction. In the end, it was not the quality bread of the bakery, but it was surprisingly good and something that was glad to share. I have no doubt that the use of both helped a better final product.
It is definitely possible approach the temperatures you are looking for with these new devices by putting your starter in a warm place in your home as in the fridge, next to the rice kitchen, or, the herpetologist’s favorite, over $ 13. reptile heating pad. (Tip of hat to Paul Adams in the trial kitchen of America that made me in that one!) If you can obtain the right temperature through one of these options, go. But if you are new to the game, like the process, you want to avoid a certain uncertainty and, maybe, in a little schedule, you may want to take a look. They will take some of the cooked riddles and will improve your bread beforehand.
