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    • Profile PhotoPeter
      Post count: 1

      Hello, I would like to make a comment.  Not sure if this is the right place – please let me know if I should place in another location.

      In my many years working with sourdough breads made from natural starters, I have observed that the acidity of the bread is less noticeable when fresh from the oven, and it often takes several hours before the full flavor develops.  I cannot explain the science behind this, but have observed it repeatedly.  When performing organoleptic analysis, I always like to wait at least four hours before making a flavor determination on sourdough products.

      Happy Baking!

    • Profile PhotoMark Floerke
      Post count: 223

      Hello @peterc!  Welcome to BAKERforum!

      I have moved your topic here where it will have better visibility.

      I am not aware of the science behind what you describe.  It may be simply that the starches need to completely set up and it creates a bit more chew?  I don’t know for sure.  I have a friend who is a sensory scientist and I will ask and see what I can find out.  I will also mention this on the next Forum Friday vlogcast.


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