http://hans.fugal.net/blog/2006/07/03/sourdough-critter-growth-rates/ Counterpoint by Hans Fugal Fri, 12 Mar 2010 20:21:40 -0700 http://wordpress.org/?v=2.8.5 hourly 1 http://hans.fugal.net/blog/2006/07/03/sourdough-critter-growth-rates/comment-page-1/#comment-1485 Hans Wed, 31 Dec 1969 17:00:00 +0000 urn:uuid:3c08ff44-ca3e-4578-b2ac-8a6f63cabd37#comment-1485 <p>I think I ought to clarify: I do believe you get more complex and interesting flavor with autolyse or cooler rising. I don't believe in bread faeries. I just don't know any of the science behind this flavor, hence the quotes.</p> I think I ought to clarify: I do believe you get more complex and interesting flavor with autolyse or cooler rising. I don’t believe in bread faeries. I just don’t know any of the science behind this flavor, hence the quotes.

]]> http://hans.fugal.net/blog/2006/07/03/sourdough-critter-growth-rates/comment-page-1/#comment-1486 Glenn Wed, 31 Dec 1969 17:00:00 +0000 urn:uuid:3c08ff44-ca3e-4578-b2ac-8a6f63cabd37#comment-1486 <p>I'm not sure If autolysis will give more interesting flavour. I though that autolysis was for gluten development.</p> I’m not sure If autolysis will give more interesting flavour. I though that autolysis was for gluten development.

]]> http://hans.fugal.net/blog/2006/07/03/sourdough-critter-growth-rates/comment-page-1/#comment-1487 Hans Wed, 31 Dec 1969 17:00:00 +0000 urn:uuid:3c08ff44-ca3e-4578-b2ac-8a6f63cabd37#comment-1487 <p>It definitely is for gluten development, but I think it imparts flavor as well. Or rather, being dough (flour + water) for a longer period imparts more flavor, and autolyse meets that condition.</p> It definitely is for gluten development, but I think it imparts flavor as well. Or rather, being dough (flour + water) for a longer period imparts more flavor, and autolyse meets that condition.

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