This is very true... well, for the most part.
The flavor is not as strong as a sourdough, nor as strong as adding pumpernickel or rye.
I would say the flavor is more wheat-y and less yeast-y.
I definitely like it better if I have the time. (and the house isn't 90 degrees)
You are viewing a single comment's thread from:
Ha, I know :D Sourdough gives it's very special aroma, as goes adding rye. I googled what pumpernickel is and it looks like something really special.
Slow rising with less yeast and colder temperatures cause the bread become a bit more sour from the types of acids created in the dough, but not as much as with sourdough, which is always far more sour.
If I'm making bread from wheat and not adding that much rye, I'm using malts to give some special flavor in the bread. :) I should make a post about making a traditional Finnish rye bread using sourdough, if you might have a taste for that.
All baking posts seem to be popular. I would suggest you make a post on every type of bread you bake. Even if someone has already done it.
Baking is a important subject, not only because bread is awesome. Thanks for the tip :)