Starter Split

an image of sourdough starter
image of sourdough starter
image of sourdough rye starter
image of sourdough rye starter
image of sourdough rye starter
image of sourdough rye starter
image of sourdough rye starter
ricardo galvez

So this week I've been busy busy with a variety of things, so no baking this weekend, but I've kept my starter healthy, though feeding it every other day. The flavor has changed somewhat, its taken on a decidedly more acidic character. Its oaty.

It does retain a bit of its sweeter milky flavor from earlier in its life. I suspect you can modulate this variable as you like and create doughs as needed. I would like to test longer time between feedings vs. daily or even every 12, 8, or 4 hour intervals. The latter two would really be labor intensive and probably only suitable production environment... meaning, I'm not going to feed a starter every 4 hours. Call me lazy.

 

Lastly, I'm going to start up a rye starter. Pumpernickle is the game. Sort of like what we used to make at Fred's. But probably closer to the high hydration style I've been working with. I'll break off some of the current starter, and begin feeding it rye, and eventually i think i might have something delicious. It seems that the folks at Tartine Bread Experiment are thinking along the same lines.

See previous posts on this matter.

The blog Tartine Bread Experiment provides great inspiration and great detail on how to bake amazing bread. Its a tremendous resource and if you are interested in learning quality techniques check out their works.