When baking bread that calls for enriched dough (additions like eggs, milk, sugar), sourdough leavening (as opposed to commercial / instant yeast) can often result in a lack of desired crust browning (AKA “the Maillard reaction”) leaving you with a pale bread that looks bland and underbaked. In this post we go over reasons for this and provide a solution in the form of a sweet, stiff levain that gives results much closer to yeast alone.
https://breadtopia.com/sourdough-starter-and-maillard-reaction-in-enriched-doughs/
breadtopia / Breadtopia
npub1t0…v96t7
2023-09-25 18:22:58
Author Public Key
npub1t0pya2724qh84uy45kj2d43cw4zkcarhu6q98p89mu9yu3hppmxq2v96t7Published at
2023-09-25 18:22:58Event JSON
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"content": "When baking bread that calls for enriched dough (additions like eggs, milk, sugar), sourdough leavening (as opposed to commercial / instant yeast) can often result in a lack of desired crust browning (AKA “the Maillard reaction”) leaving you with a pale bread that looks bland and underbaked. In this post we go over reasons for this and provide a solution in the form of a sweet, stiff levain that gives results much closer to yeast alone.\n\nhttps://breadtopia.com/sourdough-starter-and-maillard-reaction-in-enriched-doughs/",
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