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Alex
Statistics: Posted by AlexP — Sat Dec 03, 2016 7:45 pm
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I am new here. I have recently begun culturing a sourdough starter, milk kefir and villi culture (all from Yemoos) all in the same hot water cupboard in order to keep them all warm enough to ferment.
Is there any indication from your experience whether this is a good or a bad idea?
Do cultures in jars with near each other influence each other in taste or texture or behavior?
Should each type of culture be placed in a separate place to ferment?
Thank you for your assistance.
Mary Anne
Statistics: Posted by maryanne — Sun Oct 16, 2016 6:06 am
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I've extensive experience with sourdough. My own culture is at least 10 years old. I've never fed it anything but all purpose flour. I tend to agree with aryaya - just feed it the most affordable, then use your special stuff when making bread! I've made all-white, whole-grain, spelt, etc., etc., but have always fed the started with all-purpose. For my all-white loaf (my favorite), I use a high-protein flour such as King Aurthur bread flour.
That said, I hear a great way to increase sourness in your bread is to feed your starter with rye flour.
Statistics: Posted by kagy — Mon Jan 25, 2016 7:26 pm
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As an American living/working in Germany, there is no shortage here of some of the worlds best breads. BUT...I have always missed SF Sourdough and so happy now to be able to produce it right here at home
Highly Recommended!
One small critic point....the pictures on the website showing the various stages of the dough preparation are a little blurry not so clear 4.
Statistics: Posted by sourdough-in-Germany — Sun Oct 11, 2015 4:15 am
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