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pastryani

pastryani

Wow so impressed by all your bubbly and active starters.  I used to have one which I ended up killing by neglect.  It was equal parts white flour and water by weight (I think that makes it 100%?).  

 

Anyhow I've been craving some seriously sour-tasting sourdough bread, which means it's time to start a new starter.  So I have a couple of questions.

 

1.  What is the most ideal composition and conditions for the most sour of sourdough starters?

 

2.  Is it safe to put dairy in a starter?  I saw a YouTube video that was equal parts white flour and low fat yogurt.  It's an interesting idea and they had great results after 16-17 days (it tripled in volume), but I've never heard of dairy in a starter before and have some concerns about it going bad since it'll be at room temp.

 

pastryani

pastryani

Wow so impressed by all your bubbly and active starters.  I used to have one which I ended up killing by neglect.  It was equal parts white flour and water by weight (I think that makes it 100%?).  

 

Anyhow I've been craving some seriously sour-tasting sourdough bread, which means it's time to start a new starter.  So I have a couple of questions.

 

1.  What is the most ideal composition and conditions or the most sour of sourdough starters?

 

2.  Is it safe to put dairy in a starter?  I saw a YouTube video that was equal parts white flour and low fat yogurt.  It's an interesting idea and they had great results after 16-17 days (it tripled in volume), but I've never heard of dairy in a starter before and have some concerns about it going bad since it'll be at room temp.

 

pastryani

pastryani

Wow so impressed at all your bubbly and active starters.  I used to have one which I ended up killing by neglect.  It was equal parts white flour and water by weight (I think that makes it 100%?).  

 

Anyhow I've been craving some seriously sour-tasting sourdough bread, which means it's time to start a new starter.  So I have a couple of questions.

 

1.  What is the most ideal composition and conditions or the most sour of sourdough starters?

 

2.  Is it safe to put dairy in a starter?  I saw a YouTube video that was equal parts white flour and low fat yogurt.  It's an interesting idea and they had great results after 16-17 days (it tripled in volume), but I've never heard of dairy in a starter before and have some concerns about it going bad since it'll be at room temp.

 

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