the 7 hour rule

[Guest guest]

I was wondering...

In the NT book most grains are fermented for 7 hours or longer. I am making sourdough breads and one book i have says to rise twice, so it would be a little over 7 hours by the time the bread is baked that it has been sitting. the other book I have the recipees say to make into the loaves immediately and proof only once, about 3 hours. I have done both ways and see no difference in the bread. I know the lactobaccili bacteria take about 7 hours to fully do their thing, is this what we are waiting for or is it just the gluten breaking down. The gluten breaks down in the kneading, so as long as I knead it long enough the gluten has broken down.

What does everyone else do/think??

a Augustine

I wish you enough sun to keep your attitude bright.I wish you enough rain to appreciate the sun more.I wish you enough happiness to keep your spirit alive.I wish you enough pain so that the smallest joys in life appear much bigger.I wish you enough gain to satisfy your wanting.I wish you enough loss to appreciate all that you possess.I wish you enough ''Hello's" to get you through the final goodbye.--anonymous

[Guest guest]

a, I think it's the phytates and enzyme inhibitors

that take longer to break down, not necessarily the

gluten. Even if the gluten is broken down by the

kneading and short rising, there are many other

components of the grain that require the long soaking

or fermentation.

Aubin

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