| continuing to grow 540 g ripe leaven sponge |
 |
| pH 3.98 |
|
 |
| bubbles |
|
 |
| still bulging |
|
 |
| pH 3.82 |
|
| 6 hours into fermentation of this stage,
the pH is 3.98. The starter shows more bubbles
and bulging of the surface. At the end of
this stage, lasting 8 hours, the measured
pH is 3.82. |
| 540 g ripe leaven sponge completed after
8 hours of fermentation |
 |
| dough went |
|
 |
| to |
|
 |
| rags??? |
|
 |
| on hold in fridge |
|
| At this stage, it was of interest, how far
the gluten structure had deteriorated. This
was done by trying to pull the dough up with
a chop stick. This was pretty much impossible
because by the time the string is pulled
up, it desintegrated. Please note, that we
are dealing here with a 100 % hydrated sponge
and not a regularly hydrated dough which
may increase the effect of deterioration
.It was necessary to interrupt here to follow
other obligations - so the bowl was stored
in the fridge. |
| 540 g ripe leaven sponge revival |
 |
| out of fridge |
|
 |
| strech test |
|
 |
| 38 F, pH 3.82 |
|
 |
| rags again?? |
|
| Taken out of the fridge again, the leaven
temperature was 38 F (3 C), the pH unchanged
at 3.82 (no picture) and the gluten structure
was more stretchable again. After 2 hours,
the temperature was 67 F (19 C) and the pH
went down to 3.69. A stretch test showed
a similar deterioration as before the fridge
period. |
|
;)
;)
;)
;)
;)
;)
;)
;)
;)
;)
;)
;)