Timeline for How does hydration of a sourdough affect baking features?
Current License: CC BY-SA 3.0
8 events
| when toggle format | what | by | license | comment | |
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| Dec 4, 2013 at 19:10 | vote | accept | citizen | ||
| Dec 7, 2013 at 12:08 | |||||
| Dec 2, 2013 at 22:42 | comment | added | citizen | If you're a professional baker, I will consider you a source too. :) | |
| Dec 2, 2013 at 18:44 | history | edited | SourDoh | CC BY-SA 3.0 |
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| Dec 2, 2013 at 18:41 | comment | added | SourDoh | @citizen Wetter doughs of all types tend to rise faster. I'd assume some if it has to do with the enzymatic reactions in the flour: more water means that the flour's own enzymes can break more starch down into sugars. I'll add some links to my answer in a minute. I do this for a living, so I'm better at coming up with info than finding sources for it :) | |
| Dec 2, 2013 at 18:12 | comment | added | citizen | Thank you for your answer. I'd love it if you could add any reference though. Does this mean that lactic acid bacteria is better at producing carbon dioxide than acetic acid bacteria? | |
| Dec 2, 2013 at 17:22 | history | edited | SourDoh | CC BY-SA 3.0 |
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| Dec 2, 2013 at 15:47 | history | edited | SourDoh | CC BY-SA 3.0 |
added 298 characters in body
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| Dec 2, 2013 at 15:09 | history | answered | SourDoh | CC BY-SA 3.0 |