Different sourdough starter behavior based on starter composition?
In general, what are the different "behaviours" of sourdough starter, based on their composition, all other things being equal?For instance a 100% white flour starter vs. 100% wholewheat flour starter vs. a white/wholewheat combination starter, all at 100% hydration. How would they each differently affect the final dough if incorporated in the same bread recipe? Also is it recommended to use the same (or closest to same)starter composition as the bread recipe flour composition? Thank you in advance!
Best Answer
Generally speaking, it doesn't matter that much. The final recipe, technique, and dough composition are all likely have a lot more influence on the final bread result than the composition of your starter (as long as your starter is healthy).
Some people have suggested maintaining different composition starters for different tasks (or to match final dough flour type), but I've never seen any evidence that this produces a significant effect.
I tend to retain whole-grain starters when I am refrigerating them between uses, as whole-grain flour seems to be a slightly more resilient food. (I've had a couple all-white flours go bad in the fridge, but I've never had a whole-grain starter go bad, even after not being used for a couple months. That's just my own anecdotal experience, though.)
If you really want to make sure your starter is ready for a different food in a recipe than it usually has, you can always start feeding it the kind of flour you'll use in the final dough for a few days prior to mixing the final dough. Again, as long as your starter is healthy, it should work fine. Some people claim this has a minor benefit; others say they've never seen a significant difference.
Pictures about "Different sourdough starter behavior based on starter composition?"
Do different sourdough starters taste different?
Myth 5: Really old starter tastes better.When you first create a sourdough starter, it will have a mild flavor. With time, the flavor increases. This leads people to brag about their decades-old starters, as if a 100-year-old starter has a better flavor than a 10-year-old starter.How different are sourdough starters?
The level of sourness in a sourdough starter can be manipulated to some degree. While a few starters are known for their particular tang, others can be sour or mild, depending on the starter's hydration level, the flour used, and the proofing time.Does the type of sourdough starter matter?
It is a simple task to use a different type of flour for baking, no matter what type of sourdough starter is used as leavening.What percentage should a sourdough starter be?
WeightIngredientBaker's Percentage201.5gWhole wheat flour20.00%765.5gWater76.00%19.1gSalt1.90%8.1gSourdough starter0.80%1 more row•Apr 22, 2020Sourdough Starter Science w/ Modernist Cuisine Head Chef Francisco Migoya, NCSU Fermentology Series
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Images: Jill Wellington, Karolina Grabowska, Karolina Grabowska, Dayvison de Oliveira Silva