Why are sourdough crusts thicker? The 2019 Stack Overflow Developer Survey Results Are InHow can two pies made and baked identically have differing flavor qualities?Rolling out after or before the leavening process?How can I make my sourdough crust chewier?Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?Adding flavorings & fillings to bread doughWhat's are the benefits of different sourdough starter consistencies?Why stir sourdough only with wooden spoons?Why won't my sourdough form a shapeable dough that doesn't stick?Sourdough starter not buoyantWhy is my gluten so weak?
How do you keep chess fun when your opponent constantly defeats?
The phrase "to the numbers born"?
How to notate time signature switching consistently every measure
What does Linus Torvalds mean when he says that Git "never ever" tracks a file?
Can a flute soloist sit?
How to translate "being like"?
How can I define good in a religion that claims no moral authority?
What do I do when my TA workload is more than expected?
Compute the product of 3 dictionaries and concatenate keys and values
How do PCB vias affect signal quality?
"as much details as you can remember"
Why don't hard Brexiteers insist on a hard border to prevent illegal immigration after Brexit?
Computing the expectation of the number of balls in a box
For what reasons would an animal species NOT cross a *horizontal* land bridge?
Why not take a picture of a closer black hole?
Are spiders unable to hurt humans, especially very small spiders?
How much of the clove should I use when using big garlic heads?
Why doesn't shell automatically fix "useless use of cat"?
Did any laptop computers have a built-in 5 1/4 inch floppy drive?
How do I free up internal storage if I don't have any apps downloaded?
If a sorcerer casts the Banishment spell on a PC while in Avernus, does the PC return to their home plane?
Loose spokes after only a few rides
Correct punctuation for showing a character's confusion
Getting crown tickets for Statue of Liberty
Why are sourdough crusts thicker?
The 2019 Stack Overflow Developer Survey Results Are InHow can two pies made and baked identically have differing flavor qualities?Rolling out after or before the leavening process?How can I make my sourdough crust chewier?Does 100% rye sourdough bread always have a sticky crumb? How do I make it stick to the knife less?Adding flavorings & fillings to bread doughWhat's are the benefits of different sourdough starter consistencies?Why stir sourdough only with wooden spoons?Why won't my sourdough form a shapeable dough that doesn't stick?Sourdough starter not buoyantWhy is my gluten so weak?
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;
I'm used to the crust on sourdough bread being thick and chewy, but had always attributed that to the longer rise, and baking with steam, that one normally does with sourdough. However, this week I made a hybrid sourdough* in my bread machine, and its crust was thicker, browner, and chewier than non-sourdough breads made in the same machine. Since the baking cycle and atmosphere are the exact same as, say, last week's whole wheat loaf, it's not how it was baked.
So my question is: what is the physical or chemical property of sourdough starters that results in a heavier crust?
Note that while there are a number of questions on the board about sourdough crusts, all of them focus on manipulating the baking environment, and not on properties of the dough itself.
(* hybrid sourdough: some sourdough starter plus a little commercial yeast)
baking bread sourdough
|
show 1 more comment
I'm used to the crust on sourdough bread being thick and chewy, but had always attributed that to the longer rise, and baking with steam, that one normally does with sourdough. However, this week I made a hybrid sourdough* in my bread machine, and its crust was thicker, browner, and chewier than non-sourdough breads made in the same machine. Since the baking cycle and atmosphere are the exact same as, say, last week's whole wheat loaf, it's not how it was baked.
So my question is: what is the physical or chemical property of sourdough starters that results in a heavier crust?
Note that while there are a number of questions on the board about sourdough crusts, all of them focus on manipulating the baking environment, and not on properties of the dough itself.
(* hybrid sourdough: some sourdough starter plus a little commercial yeast)
baking bread sourdough
I think it's possible the effect has something to do with the bread machine and how it mixes the sourdough. I.e. it's not just a property of the starter in itself.
– Mark Wildon
Feb 8 at 15:37
The bread machine mixes sourdough the same way it mixes every other dough. There's no "sourdough" setting.
– FuzzyChef
Feb 8 at 19:11
Fair enough. But sourdough is often higher hydration than normal dough and this will affect the bread machine's action. Are you comparing doughs with the same hydration?
– Mark Wildon
Feb 10 at 11:43
Don't know, wanna try that out as an answer?
– FuzzyChef
Feb 11 at 1:03
I've personally never noticed your experience of sourdough breads as being particularly crusty compared to non-sourdough versions. That's not to say there isn't a difference, but I'd imagine dough composition in general is a significant factor. Hence my question: was your sourdough dough in the bread machine exactly the same composition in terms of other ingredients/proportions to your comparison non-sourdough bread in the bread machine (aside from leavener)? Because a whole wheat loaf (maybe even with other ingredients) will not have the same crust as a lean-dough white sourdough.
– Athanasius
Mar 2 at 19:43
|
show 1 more comment
I'm used to the crust on sourdough bread being thick and chewy, but had always attributed that to the longer rise, and baking with steam, that one normally does with sourdough. However, this week I made a hybrid sourdough* in my bread machine, and its crust was thicker, browner, and chewier than non-sourdough breads made in the same machine. Since the baking cycle and atmosphere are the exact same as, say, last week's whole wheat loaf, it's not how it was baked.
So my question is: what is the physical or chemical property of sourdough starters that results in a heavier crust?
Note that while there are a number of questions on the board about sourdough crusts, all of them focus on manipulating the baking environment, and not on properties of the dough itself.
(* hybrid sourdough: some sourdough starter plus a little commercial yeast)
baking bread sourdough
I'm used to the crust on sourdough bread being thick and chewy, but had always attributed that to the longer rise, and baking with steam, that one normally does with sourdough. However, this week I made a hybrid sourdough* in my bread machine, and its crust was thicker, browner, and chewier than non-sourdough breads made in the same machine. Since the baking cycle and atmosphere are the exact same as, say, last week's whole wheat loaf, it's not how it was baked.
So my question is: what is the physical or chemical property of sourdough starters that results in a heavier crust?
Note that while there are a number of questions on the board about sourdough crusts, all of them focus on manipulating the baking environment, and not on properties of the dough itself.
(* hybrid sourdough: some sourdough starter plus a little commercial yeast)
baking bread sourdough
baking bread sourdough
edited Feb 7 at 17:40
FuzzyChef
asked Feb 7 at 17:25
FuzzyChefFuzzyChef
18.1k114484
18.1k114484
I think it's possible the effect has something to do with the bread machine and how it mixes the sourdough. I.e. it's not just a property of the starter in itself.
– Mark Wildon
Feb 8 at 15:37
The bread machine mixes sourdough the same way it mixes every other dough. There's no "sourdough" setting.
– FuzzyChef
Feb 8 at 19:11
Fair enough. But sourdough is often higher hydration than normal dough and this will affect the bread machine's action. Are you comparing doughs with the same hydration?
– Mark Wildon
Feb 10 at 11:43
Don't know, wanna try that out as an answer?
– FuzzyChef
Feb 11 at 1:03
I've personally never noticed your experience of sourdough breads as being particularly crusty compared to non-sourdough versions. That's not to say there isn't a difference, but I'd imagine dough composition in general is a significant factor. Hence my question: was your sourdough dough in the bread machine exactly the same composition in terms of other ingredients/proportions to your comparison non-sourdough bread in the bread machine (aside from leavener)? Because a whole wheat loaf (maybe even with other ingredients) will not have the same crust as a lean-dough white sourdough.
– Athanasius
Mar 2 at 19:43
|
show 1 more comment
I think it's possible the effect has something to do with the bread machine and how it mixes the sourdough. I.e. it's not just a property of the starter in itself.
– Mark Wildon
Feb 8 at 15:37
The bread machine mixes sourdough the same way it mixes every other dough. There's no "sourdough" setting.
– FuzzyChef
Feb 8 at 19:11
Fair enough. But sourdough is often higher hydration than normal dough and this will affect the bread machine's action. Are you comparing doughs with the same hydration?
– Mark Wildon
Feb 10 at 11:43
Don't know, wanna try that out as an answer?
– FuzzyChef
Feb 11 at 1:03
I've personally never noticed your experience of sourdough breads as being particularly crusty compared to non-sourdough versions. That's not to say there isn't a difference, but I'd imagine dough composition in general is a significant factor. Hence my question: was your sourdough dough in the bread machine exactly the same composition in terms of other ingredients/proportions to your comparison non-sourdough bread in the bread machine (aside from leavener)? Because a whole wheat loaf (maybe even with other ingredients) will not have the same crust as a lean-dough white sourdough.
– Athanasius
Mar 2 at 19:43
I think it's possible the effect has something to do with the bread machine and how it mixes the sourdough. I.e. it's not just a property of the starter in itself.
– Mark Wildon
Feb 8 at 15:37
I think it's possible the effect has something to do with the bread machine and how it mixes the sourdough. I.e. it's not just a property of the starter in itself.
– Mark Wildon
Feb 8 at 15:37
The bread machine mixes sourdough the same way it mixes every other dough. There's no "sourdough" setting.
– FuzzyChef
Feb 8 at 19:11
The bread machine mixes sourdough the same way it mixes every other dough. There's no "sourdough" setting.
– FuzzyChef
Feb 8 at 19:11
Fair enough. But sourdough is often higher hydration than normal dough and this will affect the bread machine's action. Are you comparing doughs with the same hydration?
– Mark Wildon
Feb 10 at 11:43
Fair enough. But sourdough is often higher hydration than normal dough and this will affect the bread machine's action. Are you comparing doughs with the same hydration?
– Mark Wildon
Feb 10 at 11:43
Don't know, wanna try that out as an answer?
– FuzzyChef
Feb 11 at 1:03
Don't know, wanna try that out as an answer?
– FuzzyChef
Feb 11 at 1:03
I've personally never noticed your experience of sourdough breads as being particularly crusty compared to non-sourdough versions. That's not to say there isn't a difference, but I'd imagine dough composition in general is a significant factor. Hence my question: was your sourdough dough in the bread machine exactly the same composition in terms of other ingredients/proportions to your comparison non-sourdough bread in the bread machine (aside from leavener)? Because a whole wheat loaf (maybe even with other ingredients) will not have the same crust as a lean-dough white sourdough.
– Athanasius
Mar 2 at 19:43
I've personally never noticed your experience of sourdough breads as being particularly crusty compared to non-sourdough versions. That's not to say there isn't a difference, but I'd imagine dough composition in general is a significant factor. Hence my question: was your sourdough dough in the bread machine exactly the same composition in terms of other ingredients/proportions to your comparison non-sourdough bread in the bread machine (aside from leavener)? Because a whole wheat loaf (maybe even with other ingredients) will not have the same crust as a lean-dough white sourdough.
– Athanasius
Mar 2 at 19:43
|
show 1 more comment
1 Answer
1
active
oldest
votes
Here's a scientific breakdown:
Sourdough starter is the primary leavening agent in any sourdough, including your hybrid here. Technically, it's just water and flour. The flour already has all the yeasts and bacterial spores it needs to ferment, and the water activates the fermentation process via an enzyme called amylase.
The amylase breaks down the starch in the flour into sugars, which the yeast will metabolize, producing carbon dioxide gas. Anything in the sugars that the yeast can't eat will be fermented over time by the bacteria, producing more amylase and breaking down the sugars further so that the yeast can eat it. The bacteria creates lactic acid as a byproduct of this process, giving sourdough its unique "sour" flavor.
However, the same process that breaks down the sugars in sourdough starter can also break down the proteins in the dough. This gives you weaker gluten - or, a denser, chewier bread than what you'd obtain with only baker's yeast. On top of that, your bread is a hybrid, which means there's even more yeast in it than usual and even more leavening. More leavening, more enzyme production by the bacteria, more potential for protein breakdown.
1
So, you do realize that with your last comment, you made it impossible for me to select your answer, yes?
– FuzzyChef
41 mins ago
I removed it. Sorry!
– harmothic
39 mins ago
So why does the breakdown of proteins make the bread chewier? I'd think it would be the opposite -- baked goods made with low-protein flour are generally speaking tender and soft.
– FuzzyChef
25 mins ago
add a comment |
Your Answer
StackExchange.ready(function()
var channelOptions =
tags: "".split(" "),
id: "49"
;
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function()
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled)
StackExchange.using("snippets", function()
createEditor();
);
else
createEditor();
);
function createEditor()
StackExchange.prepareEditor(
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader:
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
,
noCode: true, onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
);
);
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f96205%2fwhy-are-sourdough-crusts-thicker%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
1 Answer
1
active
oldest
votes
1 Answer
1
active
oldest
votes
active
oldest
votes
active
oldest
votes
Here's a scientific breakdown:
Sourdough starter is the primary leavening agent in any sourdough, including your hybrid here. Technically, it's just water and flour. The flour already has all the yeasts and bacterial spores it needs to ferment, and the water activates the fermentation process via an enzyme called amylase.
The amylase breaks down the starch in the flour into sugars, which the yeast will metabolize, producing carbon dioxide gas. Anything in the sugars that the yeast can't eat will be fermented over time by the bacteria, producing more amylase and breaking down the sugars further so that the yeast can eat it. The bacteria creates lactic acid as a byproduct of this process, giving sourdough its unique "sour" flavor.
However, the same process that breaks down the sugars in sourdough starter can also break down the proteins in the dough. This gives you weaker gluten - or, a denser, chewier bread than what you'd obtain with only baker's yeast. On top of that, your bread is a hybrid, which means there's even more yeast in it than usual and even more leavening. More leavening, more enzyme production by the bacteria, more potential for protein breakdown.
1
So, you do realize that with your last comment, you made it impossible for me to select your answer, yes?
– FuzzyChef
41 mins ago
I removed it. Sorry!
– harmothic
39 mins ago
So why does the breakdown of proteins make the bread chewier? I'd think it would be the opposite -- baked goods made with low-protein flour are generally speaking tender and soft.
– FuzzyChef
25 mins ago
add a comment |
Here's a scientific breakdown:
Sourdough starter is the primary leavening agent in any sourdough, including your hybrid here. Technically, it's just water and flour. The flour already has all the yeasts and bacterial spores it needs to ferment, and the water activates the fermentation process via an enzyme called amylase.
The amylase breaks down the starch in the flour into sugars, which the yeast will metabolize, producing carbon dioxide gas. Anything in the sugars that the yeast can't eat will be fermented over time by the bacteria, producing more amylase and breaking down the sugars further so that the yeast can eat it. The bacteria creates lactic acid as a byproduct of this process, giving sourdough its unique "sour" flavor.
However, the same process that breaks down the sugars in sourdough starter can also break down the proteins in the dough. This gives you weaker gluten - or, a denser, chewier bread than what you'd obtain with only baker's yeast. On top of that, your bread is a hybrid, which means there's even more yeast in it than usual and even more leavening. More leavening, more enzyme production by the bacteria, more potential for protein breakdown.
1
So, you do realize that with your last comment, you made it impossible for me to select your answer, yes?
– FuzzyChef
41 mins ago
I removed it. Sorry!
– harmothic
39 mins ago
So why does the breakdown of proteins make the bread chewier? I'd think it would be the opposite -- baked goods made with low-protein flour are generally speaking tender and soft.
– FuzzyChef
25 mins ago
add a comment |
Here's a scientific breakdown:
Sourdough starter is the primary leavening agent in any sourdough, including your hybrid here. Technically, it's just water and flour. The flour already has all the yeasts and bacterial spores it needs to ferment, and the water activates the fermentation process via an enzyme called amylase.
The amylase breaks down the starch in the flour into sugars, which the yeast will metabolize, producing carbon dioxide gas. Anything in the sugars that the yeast can't eat will be fermented over time by the bacteria, producing more amylase and breaking down the sugars further so that the yeast can eat it. The bacteria creates lactic acid as a byproduct of this process, giving sourdough its unique "sour" flavor.
However, the same process that breaks down the sugars in sourdough starter can also break down the proteins in the dough. This gives you weaker gluten - or, a denser, chewier bread than what you'd obtain with only baker's yeast. On top of that, your bread is a hybrid, which means there's even more yeast in it than usual and even more leavening. More leavening, more enzyme production by the bacteria, more potential for protein breakdown.
Here's a scientific breakdown:
Sourdough starter is the primary leavening agent in any sourdough, including your hybrid here. Technically, it's just water and flour. The flour already has all the yeasts and bacterial spores it needs to ferment, and the water activates the fermentation process via an enzyme called amylase.
The amylase breaks down the starch in the flour into sugars, which the yeast will metabolize, producing carbon dioxide gas. Anything in the sugars that the yeast can't eat will be fermented over time by the bacteria, producing more amylase and breaking down the sugars further so that the yeast can eat it. The bacteria creates lactic acid as a byproduct of this process, giving sourdough its unique "sour" flavor.
However, the same process that breaks down the sugars in sourdough starter can also break down the proteins in the dough. This gives you weaker gluten - or, a denser, chewier bread than what you'd obtain with only baker's yeast. On top of that, your bread is a hybrid, which means there's even more yeast in it than usual and even more leavening. More leavening, more enzyme production by the bacteria, more potential for protein breakdown.
edited 39 mins ago
answered 58 mins ago
harmothicharmothic
407
407
1
So, you do realize that with your last comment, you made it impossible for me to select your answer, yes?
– FuzzyChef
41 mins ago
I removed it. Sorry!
– harmothic
39 mins ago
So why does the breakdown of proteins make the bread chewier? I'd think it would be the opposite -- baked goods made with low-protein flour are generally speaking tender and soft.
– FuzzyChef
25 mins ago
add a comment |
1
So, you do realize that with your last comment, you made it impossible for me to select your answer, yes?
– FuzzyChef
41 mins ago
I removed it. Sorry!
– harmothic
39 mins ago
So why does the breakdown of proteins make the bread chewier? I'd think it would be the opposite -- baked goods made with low-protein flour are generally speaking tender and soft.
– FuzzyChef
25 mins ago
1
1
So, you do realize that with your last comment, you made it impossible for me to select your answer, yes?
– FuzzyChef
41 mins ago
So, you do realize that with your last comment, you made it impossible for me to select your answer, yes?
– FuzzyChef
41 mins ago
I removed it. Sorry!
– harmothic
39 mins ago
I removed it. Sorry!
– harmothic
39 mins ago
So why does the breakdown of proteins make the bread chewier? I'd think it would be the opposite -- baked goods made with low-protein flour are generally speaking tender and soft.
– FuzzyChef
25 mins ago
So why does the breakdown of proteins make the bread chewier? I'd think it would be the opposite -- baked goods made with low-protein flour are generally speaking tender and soft.
– FuzzyChef
25 mins ago
add a comment |
Thanks for contributing an answer to Seasoned Advice!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f96205%2fwhy-are-sourdough-crusts-thicker%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
I think it's possible the effect has something to do with the bread machine and how it mixes the sourdough. I.e. it's not just a property of the starter in itself.
– Mark Wildon
Feb 8 at 15:37
The bread machine mixes sourdough the same way it mixes every other dough. There's no "sourdough" setting.
– FuzzyChef
Feb 8 at 19:11
Fair enough. But sourdough is often higher hydration than normal dough and this will affect the bread machine's action. Are you comparing doughs with the same hydration?
– Mark Wildon
Feb 10 at 11:43
Don't know, wanna try that out as an answer?
– FuzzyChef
Feb 11 at 1:03
I've personally never noticed your experience of sourdough breads as being particularly crusty compared to non-sourdough versions. That's not to say there isn't a difference, but I'd imagine dough composition in general is a significant factor. Hence my question: was your sourdough dough in the bread machine exactly the same composition in terms of other ingredients/proportions to your comparison non-sourdough bread in the bread machine (aside from leavener)? Because a whole wheat loaf (maybe even with other ingredients) will not have the same crust as a lean-dough white sourdough.
– Athanasius
Mar 2 at 19:43