3 hours ago, Altay.Oro said:
I'm starting from scratch ... those two books have different methods and ingredients for starter as far as I can see in a quick look, not fully read though.
First book mentions pineapple or orange juice at the very first stage of making a starter ... other uses only water.
Which differences can it make in the final product?
I'm a purist so I avoided recipes that called for fruit juices or grapes, etc.. The best starters are started with just organic rye and water. Once you have an active starter they are easy to maintain.
The starter that I use is over 5 years old, and was started using the recipe from Amy's Bread Cookbook. Amy' Bread is a bakery in NY City
owned by Amy Scherber.
If you follow the directions exactly, you can be baking sourdough bread within the week.
AMY'S BREAD SOURDOUGH INSTRUCTIONS
