Experiments in (Stress) Baking (cont.)
Nov. 16th, 2020 08:02 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerYesterday I baked a no-knead yeast loaf and a no-knead sourdough loaf so we could compare side by side. It wasn't a perfect test; the proportions were slightly larger in the yeast loaf when I cut the sourdough batch in half. Ideally I would have mathed it to be equal, but I couldn't be arsed.
I also kept the sourdough batch in the fridge for an extra day to see if that developed more flavor. The answer is: not really. I'm not sure it added anything. The yeast loaf rose more and has a more open crumb - as would be expected. Both have a nice chewy texture as is standard for the no-knead recipes.
I'll probably make $4 toast or a basic loaf when I want sourdough, and keep the dry yeast no-knead loaf as an alternate when I feel like it.
I also kept the sourdough batch in the fridge for an extra day to see if that developed more flavor. The answer is: not really. I'm not sure it added anything. The yeast loaf rose more and has a more open crumb - as would be expected. Both have a nice chewy texture as is standard for the no-knead recipes.
I'll probably make $4 toast or a basic loaf when I want sourdough, and keep the dry yeast no-knead loaf as an alternate when I feel like it.
