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desperanceThere are two kinds of people in the world: those who have a warm fresh-baked crusty loaf of sourdough to munch on while they work, and those who don't.
*smugs*
I thought I'd lost my sourdough-fu for a while there, but apparently I was wrong. This is just gorgeous. (Oddly, tea-towels may be the key: I had tried substituting clingfilm, but that didn't work half as well.) And I, I point out, am a man who has been to San Francisco and sampled the sourdough that is so famous it has a yeast named all for itself, Lactobacillus sanfranciscensis. It's very nice - but for my palate? I think this is better. This is certainly sharper. I think they sweeten the dough in SF, to offset the sour or else to feed the yeast.
I name this yeast Lactobacillus novocastriensis, and let dispute with me who will. I have the ferment, and you don't.
*smugs*
I thought I'd lost my sourdough-fu for a while there, but apparently I was wrong. This is just gorgeous. (Oddly, tea-towels may be the key: I had tried substituting clingfilm, but that didn't work half as well.) And I, I point out, am a man who has been to San Francisco and sampled the sourdough that is so famous it has a yeast named all for itself, Lactobacillus sanfranciscensis. It's very nice - but for my palate? I think this is better. This is certainly sharper. I think they sweeten the dough in SF, to offset the sour or else to feed the yeast.
I name this yeast Lactobacillus novocastriensis, and let dispute with me who will. I have the ferment, and you don't.