New starter...

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Wartface's picture
Wartface
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Joined: 2015-02-11 20:41
New starter...

Hi Chef Jacob,

I'm thinking of trying to make a more flavorful, more tangy starter. 

I'm thinking of using Bread flour, WW flour and some Rye flour... 50/25/25% - 100% hydration. 

Does that mix seem correct to you. I figured I would start it at room temperature and then after it gets active I would move it to the fridge to get more acidic acid in it. Am I on the right track? Is that too much Rye flour? 

Thanks for your input/help...

Wartface

 

 

 

 

jacob burton's picture
jacob burton
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Joined: 2015-05-25 20:37

Yes, you are on the right track, and no, that isn't too much rye. Let us know how it turns out.

Wartface's picture
Wartface
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Joined: 2015-02-11 20:41

Friday's loaf with the new starter with 25% Rye flour.  A 66% hydration dough. Baked outdoors on my Big Green Egg. 

href="https://www.flickr.com/photos/food_pictures/29420749083/in/dateposted-pu..." title="IMG_6320"><img src="https://c4.staticflickr.com/9/8425/29420749083_e85006d0c2_n.jpg" width="320" height="239" alt="IMG_6320"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script>

All turned out nicely. There was not a huge difference in flavor. 

 

 

Chris Klindt's picture
Chris Klindt
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Joined: 2015-12-21 04:11

Hi Wartface,

Years ago, I used to add Rye to my sourdough starters to add different bacteria flora to the blend of starter..

You are right on target but I think your starter is still too young to develop full flavor. Keep feeding the starter Rye.

I would use the cheapest AP flour and Rye at 50:50 at 100 percent hydration.

You didn't state whether you had Rye in your bread dough for the Green Egg. But the picture says that you did or your starter was too young?

The bread looks really good!

Chris

 

Chris Klindt's picture
Chris Klindt
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Joined: 2015-12-21 04:11

Hi Wartface,

I forgot to compliment you how nice your Brioche bread recipe that you and Chef Jacob worked on. One of my favorites.

Without taking you down a rabbit hole, investigate beer yeast and beer bacteria. You will see that there is a lot going on from fermentation temperature and attenuation. Even a 5 degrees change in the fermentation temperature will give the beer a different taste. An example is that a Lager yeast may ferment at 50 degrees F and a Ale yeast may ferment at 60 degrees F for a clean tasting beer. I used to have 2 temperature controlled refrigerators for the different styles.

You can use specific gravity to test for attenuation. One of the quick tests that I learned from Chef Jacob in trying to float the starter in water, alcohol is lighter than water so the dough floats with attenuation.

Keeps good records and have fun.

Chris

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