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Backrezepte-Online • Thema anzeigen - Timing of DEF

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 Betreff des Beitrags: Timing of DEF
BeitragVerfasst: Samstag 02 Januar 2010 09:12 
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BeitragVerfasst: Samstag 02 Januar 2010 12:50 
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Hi Hansjoakim

I'm not quite sure, but I fed my rye sourdough once a day, but it's a long time ago I did. Have you tried to dry the sourdough? I did it with the last times I baked with flour. It did only need one day more for preparation. Anyway, I recommend, that you have a part of the sourdough dried as a backup.

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BeitragVerfasst: Samstag 02 Januar 2010 14:49 
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Thanks for your reply, Stephan.

I think I found what I am looking for in a book called "Technologie der Backwarenherstellung" by Schünemann and Treu ()

At room temperature (20 - 23 dC) 20% ASG will stay ripe from 15 to 24 hours. I think I might try something in the 10 - 20% ASG range at first, and then gauge ripeness by smell and volume expansion.

Thanks again!


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BeitragVerfasst: Samstag 02 Januar 2010 22:18 
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Hi HansJoakim

you can try the categorie also
there you will find some links to Sourdoughcalculators,
inside you will find the right information about the temerature

what you're basically doing is a continuous DEF then. I don't think your "room temperature" is within the brackets of a DEF, but I guess you know that you can play with TA roughly inverse proportional to time & temp. I.e. keep it cooler, increase the hydration. For convenience, I'd start with a 12hr cycle, TA around 200 and otherwise follow DEF. Keep a backup and see how it develops after some days. I think keeping to run this batch for a week or so should show you how it develops. Report back how the flavour and yeast activity changes and we'll fine-tune based on my still all-time-favourite. The graphs there are just so helpful...

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BeitragVerfasst: Sonntag 03 Januar 2010 11:51 
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Thanks Dieter and Stephan! :)

My apartment is usually around 23dC, so if I mix the starter with warmer water, perhaps the average dough temperature will still fall within the DEF temperature range?

A continuous DEF is what I'm looking for, but I'm afraid a 12hr cycle might be too short? Normally a 15-24hr ripening time is required for standard DEF cycles. I wouldn't want to dilute the starter too much by not letting it ripen completely before feeding it again. On the other hand, I can imagine keeping a 24hr cycle will make the starter less active than if a 12hr cycle is used... hmm.


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