I'm delighted with the unswerving loyalty offered me by my pet sourdough leaven.
But i wanted to change my baking recipe slightly and wondered what was the best way to proceed.
I want to explore two options:
- Increase the bake's sourness (by rising its acidity). Is it feasible to add yoghurt or vinegar to the bake before kneading (but not the leaven)without impacting on the yeast's environmental preferences too much? Some commercial "sourdough" breads add vinegar to crete further sourness while relying on commerical yeast to drive the rising.Rising the bread's acidity also imporves its Glycemic Index impact as it slows down the rate of absorption of the meal..
- I prefer a white flour loaf but want to lower its GI status a tad and improve dietary utility by adding barley bran. How much can I use without impacting too much on bread texture? I don't like whole grain wheat flour breads so I'm chasing a certain texture that is neither coarse but adds a slight nuttiness.