Zoji SD: rusbrot CLAS, FLAS,TH-SD - crumb comparison; Sergey's 4-Day clas.
Read about rusbrot's 3 Lactic Acid Bacteria Sourdoughs (LABS): CLAS, FLAS, THERMOPHILIC SD(TH-SD) and related Type II sourdoughs.
The slices below result from basically the same 100% lean whole wheat pan loaf formula.
The bake was in the Zojirushi bread machine (~53 min, temps fluctuate from 163-204C/325-400F).
Conclusion: The crumb are about the same!!
CLAS
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This crumb is from a loaf using the same formula as the loaves above but with Sergey's 4 - Day clas. (See also his Live Journal article.)
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Simple 25-75 Whole Rye-Whole Wheat with Sergey's 4 - Day clas. (see also Live Journal article)
2023-09-27
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Eric's Fav Rye with Sergey's 4 - Day clas. (see also Live Journal article) 25% Whole Rye - 75% First Clear Flour (black caraway seeds)
Baked in Zojirushi. See post here. (These slices are from the freezer.)
2023-09-28
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Comments
They look great with a good swirl. Do you note very much difference in flavour between the three methods?
Benny
Hi Benny,
I was hoping for a difference with the thermophilic sd but I didn't detect it.
When the thermophilic is used in rusbrot's 24hr procedure for making bread, then there is a huge boost to flavor.