Roll Experiment

Yesterday I decided to try a garlic roll experiment. Big shock, I know.

I have noticed that I get good results when I add yeast long after making the dough, and commenters and other web types have been offering reasons for this. For one thing, there is a phenomenon called “autolysing,” which means letting your flour and water sit for a while before you add the other stuff. Supposedly it improves flavor and texture.

Last night I decided to mix flour, water, and salt, and I added a little fluid from a container of sour cream, hoping the lactobacillus would do something. I stuck it on a table overnight. I’m going to add yeast in a while and make rolls. May also add some sugar. I intended to do that last night, but I forgot to put it in with the other ingredients.

This isn’t the right way to do it, but I wanted to try it anyway, because the right way involves omitting salt, and that would be a pain.

We will see how well it works.