tag:blogger.com,1999:blog-5492055.post1525247271742689545..comments2023-09-19T02:41:38.711-05:00Comments on weber_cam: Ascorbic acid concentration effect on fermentation volumeDavehttp://www.blogger.com/profile/14363867140919109904noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5492055.post-17763555521328388622012-04-22T01:02:24.529-05:002012-04-22T01:02:24.529-05:00You can add 60ppm SSL (sodium steoryl lactylate) a...You can add 60ppm SSL (sodium steoryl lactylate) along with 80 ppm Ascorbic acid.You will certainly get the desired results.<br /><br />rafibabur@hotmail.comrafibaburnoreply@blogger.comtag:blogger.com,1999:blog-5492055.post-40690829121194922422011-05-04T13:04:06.552-05:002011-05-04T13:04:06.552-05:00Cool. As I understand it, ascorbic acid does it...Cool. As I understand it, ascorbic acid does it's main work in the mixing phase, and that its most important effect is to strengthen gluten bonds. It might be that you would have different and perhaps more telling results if you were to knead the dough before assessing the effect. <br />SAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5492055.post-48992034339075765382010-08-11T04:43:29.824-05:002010-08-11T04:43:29.824-05:00Amiable post and this fill someone in on helped me...Amiable post and this fill someone in on helped me alot in my college assignement. Gratefulness you on your information.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5492055.post-48516599950637493992010-01-06T12:06:29.647-05:002010-01-06T12:06:29.647-05:00Very InterestingVery InterestingEd Schenkhttp://realfoods.spaces.live.comnoreply@blogger.comtag:blogger.com,1999:blog-5492055.post-40119214039889571122010-01-03T10:13:03.818-05:002010-01-03T10:13:03.818-05:00On your second experiment, I think I saw a werewol...On your second experiment, I think I saw a werewolf run by the window. He looked hungry!Chilebrownhttps://www.blogger.com/profile/02321501332367002893noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-11235013555826104102010-01-02T19:57:29.667-05:002010-01-02T19:57:29.667-05:00Each ran a total of about 8 hours. The second one...Each ran a total of about 8 hours. The second one posted is the culmination of about 5 runs. Thee actual fermentation was finished in about 2 hours and the remainder was cut off and some "tape" left on to show the gurgling activity.<br /><br />Now the tricky part. Implementation to see if I get the wispy baguette I set out to make.Davehttps://www.blogger.com/profile/14363867140919109904noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-59028638456625960432010-01-02T19:52:06.936-05:002010-01-02T19:52:06.936-05:00Awesome. How long did each experiment run for?Awesome. How long did each experiment run for?Stevehttps://www.blogger.com/profile/03865041742898146023noreply@blogger.comtag:blogger.com,1999:blog-5492055.post-11858707576471531622009-12-30T23:32:36.797-05:002009-12-30T23:32:36.797-05:00Seriously cool, Dave! I can't wait to see how...Seriously cool, Dave! I can't wait to see how your experiment turns out.Stevehttps://www.blogger.com/profile/03865041742898146023noreply@blogger.com