Posts Tagged ‘lactic acid’

TFP2010: More inspiration from Asia (part 3)

Wednesday, February 24th, 2010


Sang Hoon Degeimbre (chef at L’Air du Temps) on stage at TFP2010. Photo by Piet De Kersgieter.

As mentioned in my previous post on The Flemish Primitives 2010 (TFP2010) two chefs had taken their inspiration from Asia. Peter Goossens had come across high pressure processing during a study trip to Japan, and had developed this further in cooperation with Stefan Töpfl. Korean born Sang Hoon Degeimbre (of L’Air du Temps) on the other hand had returned to his roots to study kimchi, the ubiquitious Korean staple food. It is a pickled dish made of vegetables with various seasonings, and it is a very common side dish in Korea. In fact, it’s so common that Koreans say “kimchi” when being photographed, just like we say “cheese” in English.
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Sourdough work in progress (part II)

Sunday, October 18th, 2009

sd-bread-1
A sourd dough bread made from a spontaneous starter

After 7 days of feeding my sour dough starter “took off” and was ready for baking. Even with a water bath set to 28 °C it took longer than expected. yeast_kinetics I started off with 100% hydration as this is convenient when you have to feed your starter frequently. Using only whole grain rye flour and water, I fed my starter every 12 hours (I’ve included details of the “feeding schedule” at the end of this post). This time interval is based on the growth cycle of yeast, where the yeast after an exponential growth phase reaches a plateau after 8-12 hours. This is the best time for feeding the starter.

There seems to be a consensus that a wet starter (more…)