Jock,
I do use a thermometer. Are you saying that the presence of malt could cause the "discoloration"? When you say fermenting time you mean the time that the dough is rising? I aim for two fours, trying to estimate when the volume has doubled - that always seems a bit iffy. How do you gauge when your dough has doubled in volume?
Winona
P.S. Thanks for asking about BBGA. |