I like long ferments too, but never really got results that were outstanding enough to warrant the long process.
A Detmolder three-stage sourdough rye is a long multi-day sourdough process. I used to try to make that back in 2006 when I found samartha.net (site doesn't seem to be up anymore?).
I also tried a 3-stage to try to imitate Lionel Poilâne's famous 30% spelt boulle. I did that one a lot back then. Also did my own 85% extraction flour, except it was never fine enough so I gave that up. Even now I can't get flour fine enough with a home mill. Zentrofan mills do it though, and there is one in town.
I also once bought the intstructions for making authentic SF sourdough (Boudin, Larraburu), but I was disappointed as I don't think they work without the right flour and the right magical starter, and maybe you have to be in SF. But it was a very long ferment, enough to destroy the glutens of normal flours, and very touchy too or you either didn't get the sour flavor or your dough overproofed. But I did get that classic flavor and chewy crust once or twice, great for a breadbowl of clam chowder.
Mike Dilger ☑️ /
npub1ac…9p35c
2025-04-21 07:54:53
in reply to nevent1q…lz9w
Author Public Key
npub1acg6thl5psv62405rljzkj8spesceyfz2c32udakc2ak0dmvfeyse9p35cPublished at
2025-04-21 07:54:53Event JSON
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"content": "I like long ferments too, but never really got results that were outstanding enough to warrant the long process.\n\nA Detmolder three-stage sourdough rye is a long multi-day sourdough process. I used to try to make that back in 2006 when I found samartha.net (site doesn't seem to be up anymore?).\n\nI also tried a 3-stage to try to imitate Lionel Poilâne's famous 30% spelt boulle. I did that one a lot back then. Also did my own 85% extraction flour, except it was never fine enough so I gave that up. Even now I can't get flour fine enough with a home mill. Zentrofan mills do it though, and there is one in town.\n\nI also once bought the intstructions for making authentic SF sourdough (Boudin, Larraburu), but I was disappointed as I don't think they work without the right flour and the right magical starter, and maybe you have to be in SF. But it was a very long ferment, enough to destroy the glutens of normal flours, and very touchy too or you either didn't get the sour flavor or your dough overproofed. But I did get that classic flavor and chewy crust once or twice, great for a breadbowl of clam chowder.",
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