Making Sourdough Starters From Scratch: Wheat, Rye, Pumpernickel, Spelt, All- Purpose Flour
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- Опубликовано: 24 апр 2020
- How to make sourdough starter from scratch and a review of different flour types including: all- purpose, pumpernickel, medium rye, spelt, and white whole wheat.
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Thank you for your knowledgeable information. I really appreciated it. Had you made a follow-up video? I'm interested to see the results of comparing the different flour starters, and I am interested to see what the bread looks like once baked. Thanks again!
I’m trying this now got one with Wheat, yogurt,honey, soon to have rye!
Hi great help
Thank you
Amazing. Thank you ! Very helpful (:
Interesting.
What happened to the follow up on how these starters got on would love to no thanks
You really know this stuff. What background do you have, I must ask? Thanks!
I just started my spelt starter today. First attempt at this so I’m nervous/excited. :) are you doing an update video??
Yay!! Hope it is going well! I filmed the update, but have not had time to edit or upload it. In summary: pumpernickel matured within just a few days, my wheat got contaminated, rye and spelt were second to mature, and the all purpose took a few days longer. Some key points I will touch on is: 1. the importance of checking for contamination- especially while the culture is not as acidic as a mature culture and 2. your starter is ready to bake with/leaven bread when it doubles in four to six hours at room temperature.
Why do you say not to use reverse osmosis? That’s what I always use and it works great.
Would you recommend less hydration for the spelt flour? I am trying to make a spelt (70% white, 30% whole) starter and at 100% hydration it is soupier.
Hello,
I agree with you. At 100% hydration, the spelt starter was soupier than the other flours I compared it against. The spelt starter did mature well at 100% hydration, but if I were to do it again, I would try it at 70% hydration. I haven't had a chance to edit the video of the results just yet. Hopefully soon.
Happy baking!
Can you effectively use any of those starters for a simple loaf of all purpose organic wheat flour bread?
Ofcourse it is the purpose of it
No follow up? ??