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Starter types feedback by Adam Carter (#66)

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Adam has also looked at the starter types and provided some great
additional comments. This adds them.
This commit is contained in:
Hendrik Kleinwaechter
2023-03-30 09:58:35 +02:00
committed by GitHub
parent aa40844691
commit 5ed278146b
1 changed files with 21 additions and 21 deletions
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book/sourdough-starter/sourdough-starter-types.tex
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@@ -34,10 +34,10 @@ starter has half the flour as water.
You can change your starter type by just adjusting the feeding ratio of how You can change your starter type by just adjusting the feeding ratio of how
much flour and water you use. I frequently changed my starter type from much flour and water you use. I frequently change my starter type from
regular to liquid and then back to a stiff starter. After changing the regular to liquid and then back to a stiff starter. After changing the
environment of your microbes, apply feedings at the same ratio over a couple of environment of your microbes, apply feedings at the same ratio over a couple of
days so that they can adapt to the new environment. I could already see days so that they can adapt to the new environment. I typically see
changes after a single feeding, but I recommend 2 to 3 feedings, one feeding per changes after a single feeding, but I recommend 2 to 3 feedings, one feeding per
day, to see a stronger effect. day, to see a stronger effect.
@@ -79,24 +79,24 @@ The regular sourdough starter is made at a hydration of around 100 percent.
This means the starter has equal parts of flour and water. This is the most This means the starter has equal parts of flour and water. This is the most
common and must universal sourdough starter there is. The starter has a good common and must universal sourdough starter there is. The starter has a good
balance of yeast and bacteria. After a feeding, the volume increases and balance of yeast and bacteria. After a feeding, the volume increases and
increases. After it reached a certain peak, it will start to collapse again. increases. After it reaches a certain peak, it will start to collapse again.
The best way to judge whether the starter is ready is to look at signs such as The best way to judge whether the starter is ready is to look at signs such as
pockets on the edges of your container. Also use the nose to to evaluate the air pockets on the edges of your container. Also use the nose to evaluate the
smell of your starter. If you feel that the starter doesn't perform in a smell of your starter. If you feel that the starter doesn't perform in a
desirable way, chances are that your yeast and bacteria ratios are off. In that desirable way, chances are that your yeast and bacteria ratios are off. In that
case frequent daily feedings using a 1:5:5 (starter:flour:water) ratio will case frequent daily feedings using a 1:5:5 (starter:flour:water) ratio will
help. help.
The starter is perfect to use when utilizing stronger wheat or spelt flours. A regular starter is a perfect choice to use when utilizing stronger wheat or spelt flours.
It also nicely works with rye, emmer or einkorn. If you only have a weak flour It also nicely works with rye, emmer or einkorn. If you only have a weak flour
at hand with less gluten, this starter might cause issues. As you tend to have at hand with less gluten, this starter might cause issues. As you tend to have
quite some bacterial activity, gluten is going to be broken down fast. When quite some bacterial activity, gluten is going to be broken down fast. When
using the starter, use around 1 to 20 percent starter based on the flour of your using the starter, use around 1 to 20 percent starter based on the flour of your
dough. dough.
Depending on the bacteria cultivated, your starter either has a lactic (dairy), Depending on the bacteria cultivated, a regular starter either has a lactic (dairy),
a vinegary (acetic) or mix of both flavor profile. You can adjust your a vinegary (acetic) or mix of both flavor profiles. You can adjust your
starter's flavor by changing the type to a liquid starter. starter's flavor by changing the type to a liquid starter.
\section{Liquid starter} \section{Liquid starter}
@@ -160,7 +160,7 @@ and I use 50 grams of starter, then I would proceed and only use 550 grams of
water. water.
This type of starter is also an excellent mold combatant. As you are removing This type of starter is also an excellent mold combatant. As you are removing
oxygen from the equation aerobic mold can not properly grow. If your starter oxygen from the equation, aerobic mold can not properly grow. If your starter
has a mold problem then the liquid conversion could be the remedy. Take a has a mold problem then the liquid conversion could be the remedy. Take a
piece of your starter where you suspect no mold growth. Apply the conversion piece of your starter where you suspect no mold growth. Apply the conversion
as mentioned before. The mold will likely sporulate as it runs out of food. as mentioned before. The mold will likely sporulate as it runs out of food.
@@ -205,7 +205,7 @@ are preferred (SOURCE NEEDED). When following recipes from other bakers, I
could never achieve similar results. When following timings my doughs would could never achieve similar results. When following timings my doughs would
simply collapse and become super sticky. Only when I started to buy more simply collapse and become super sticky. Only when I started to buy more
expensive wheat flour did my results start to change. As not everyone can afford expensive wheat flour did my results start to change. As not everyone can afford
these special baking flours and due their limited availability, I stumbled upon the these special baking flours and due to their limited availability, I stumbled upon the
stiff sourdough starter. I made several tests where I used the same amount of stiff sourdough starter. I made several tests where I used the same amount of
starter and flour. I only changed the hydration between all the starters. I starter and flour. I only changed the hydration between all the starters. I
would then proceed and place a balloon on top of each of the jars. The stiff would then proceed and place a balloon on top of each of the jars. The stiff
@@ -229,22 +229,22 @@ very mild. I am still yet to find a proper explanation why the yeast part of
the dough is more active. Maybe it is not. It could also be that the bacteria the dough is more active. Maybe it is not. It could also be that the bacteria
is inhibited by the lack of water. is inhibited by the lack of water.
When making the stiff sourdough starter, start with using around 50 percent When making the stiff sourdough starter, start by using around 50 percent
water. If you are using a whole wheat flour, or a strong flour consider going water. If you are using a whole wheat flour, or a strong flour consider going
up to 60 percent. All the ingredients should mix together very well. There up to 60 percent. All the ingredients should mix together very well. There
should be no crumbly flour left. This is a common mistake I have seen when should be no crumbly flour left. This is a common mistake I have seen when
people tried to make the stiff starter. Yes it should be dry, but not to a people tried to make the stiff starter. Yes it should be dry, but not to a
point where it is a brick of cement. If you have ever made a pasta dough, this is point where it is a brick of cement. If you have ever made a pasta dough, this
exactly the same way the stiff starter should feel. dough should exactly feel the same.
To evaluate whether your stiff starter is ready, look for a dome. Also look for To evaluate whether your stiff starter is ready, look for a dome. Also look for
pockets of air on the edges of your container. Use your nose to smell the pockets of air on the sides of your container. Use your nose to smell the
starter. It should have a mild smell. It also tends to smell much more starter. It should have a mild smell. It also tends to smell much more
alcoholic than the other starters. alcoholic than the other starters.
When using the starter, use around 1 to 20 percent depending on the ripeness of When using a stiff starter, use around 1 to 20 percent depending on the ripeness of
your starter. In summer times I typically use around 10 percent and in winter your starter. In summer I typically use around 10 percent and in winter
times around 20 percent. This way you can also control the fermentation speed. around 20 percent. This way you can also control the fermentation speed.
Mixing the starter can be a little bit annoying as it hardly homogenizes with Mixing the starter can be a little bit annoying as it hardly homogenizes with
the rest of the dough. In this case you can try to dissolve the starter in the the rest of the dough. In this case you can try to dissolve the starter in the
water you are about to use for your dough. This will make mixing a lot easier. water you are about to use for your dough. This will make mixing a lot easier.
@@ -254,11 +254,11 @@ water you are about to use for your dough. This will make mixing a lot easier.
The lievito madre, also known as pasta madre, belongs to the same category as The lievito madre, also known as pasta madre, belongs to the same category as
the stiff sourdough starter. After conducting hours of research, I could not the stiff sourdough starter. After conducting hours of research, I could not
find a difference in pasta madre and lievito madre. Both of terms seem to be find a difference in pasta madre and lievito madre. Both terms seem to be
used interchangeably in literature. used interchangeably in literature.
In many recipes this starter is made directly In many recipes this starter is made directly
from dried or fresh fruits. You can make a starter also from leaves from your from dried or fresh fruits. You can also make a starter from leaves from your
garden. As described before, the wild yeast and bacteria consume the glucose garden. As described before, the wild yeast and bacteria consume the glucose
from the plants' leaves. All the options work. When making a starter directly from the plants' leaves. All the options work. When making a starter directly
from dried fruits, you sometimes lack the bacterial part of the fermentation. from dried fruits, you sometimes lack the bacterial part of the fermentation.
@@ -283,11 +283,11 @@ This makes the baker feel a little more elitist. Of course over time as
more and more people follow this procedure, it becomes a self fulfilling prophecy. more and more people follow this procedure, it becomes a self fulfilling prophecy.
The more experienced you become, the higher the chances are that a bogus starter The more experienced you become, the higher the chances are that a bogus starter
feeding guide will reward you with beautiful results. The reason however is feeding guide will reward you with beautiful results. The reason however is
not in the starter routine. The reason is that you better understand the fermentation not in the starter routine. The reason is that you understand the fermentation better
and become better at reading the signs of your dough. and become better at reading the signs of your dough.
If I had one starter type to choose, I would go for the stiff starter. In many cases If I had to choose one starter type I would go for the stiff starter. In many cases
it will provide you with consistent great results with little effort. it will provide you with consistently great results with little effort.
In my experience you can make any yeast-based dough and just replace In my experience you can make any yeast-based dough and just replace
the yeast directly with the stiff sourdough starter. You will be able the yeast directly with the stiff sourdough starter. You will be able
to achieve even better results with the stiff starter. to achieve even better results with the stiff starter.