December 16th, 2019
Christmas approaches, the year soon ends, and this is the last newsletter for 2019. Its Bakers’ Topic is for sourdough practitioners, giving some basic background information about sourness.
It amuses me how often it is said that a gift voucher that enables the recipient to learn a skill or a craft “is the gift that keeps on giving…” It makes a good point, and surely baking for friends and family is a splendid form of giving.
To purchase a PANARY Gift Voucher, visit – https://www.panary.co.uk/gift-vouchers/
Rob Stander came to learn at PANARY earlier this year as he was gearing up to open his cafe in Plymouth. He brought his chef who was joining him for the new venture, and we did two intensive days together. Now they are up and running in their Early Bird Cafe, Plymouth.
Rob explains: my sourdoughs are made using a dark rye starter leaven into a production leaven, and then I alternate one day a ‘white’ sourdough and the next a wholemeal dough.
More from Rob: “However, in the wholemeal I do add a measurement of rye and spelt to give it a great flavour”. After venting the steam he lets it “crisp up so that I have a medium dark caramel look to top of loaf! As you can see it has a nice lace type texture, but not too lacy! My customers absolutely love our sourdough and have stopped using a major sourdough Baker in town in favour of mine!!!… so really happy about what I learnt in the beginning with you!”
BAKERS’ TOPIC, understanding acidity and sourness
Sourdough bakers will know that there are millions of natural micro-organisms within their leaven, and among them are the wild yeasts and many different strains of bacteria, the most common being the type that are called Lactic Acid Bacteria (LAB for short). [read more]
That’s it Panarians. Have a happy Christmas, and I wish you all good baking for 2020,