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The discussion also touches on using freshly milled flour, which poses its unique challenges. Matthew explains that many bakers worry about larger germ or bran cutting gluten strands during mixing. However, he clarifies that bran primarily interferes with the carbon dioxide pockets formed during fermentation rather than breaking gluten strands directly. To achieve successful baking with freshly milled flour, longer mixing times are beneficial, helping to develop gluten strength to endure the fermentation process.
Final Thoughts
Both Kristen and Matthew provide invaluable insights into the art and science of sourdough baking. Sourdough requires not just the right ingredients but an understanding of the interactions between them and the careful management of environmental factors.