If any commercial brewers would please like to comment!

[graysalchemy]

my sourdough takes a good 24hrs, but then you develope a lot more flavour.

 

[winelight]

I really want to get into sourdough. I know it's just a question of reading it up and making the effort...

 

[oldbloke]

How odd. I've seen it rise within about 10 minutes. We were on a bakery course and making bread in a commercial bakery. I was concerned that we would be hanging about for an hour waiting for it to rise. The baker told us it was because of the volume of dough.

Sounds like the Chorleywood Process. The 10 minute bit is an intermediate stage.

 

[Bopper]

How odd. I've seen it rise within about 10 minutes. We were on a bakery course and making bread in a commercial bakery. I was concerned that we would be hanging about for an hour waiting for it to rise. The baker told us it was because of the volume of dough.

First things first! I do appollgise if i have upset anyone!

This is the point i was trying to put across, shear mass, no need for rims/herms for the tun and the shear mass of the barm.

Once again please except my applogise's


Richard