Creating new starter
so I have a 60% hydration rye starter that is 20 % 60-65% and 100%. mother, water, flour. It was actint very nice at 100% hydration, but after the change its now very slow. But the change is still new, so it's still probaly adjusting. Iv been feeding it at 50g of flour. Not sure if I should scale up so I can get the mass effect and possibly get a healthy and taster starter. I just don't want more waste
i like my bread to be only slighty sour, mostmy in the after taste, nice and nutty and sweet.
I love traditional French style breads and gravitate towards whole wheats or ar least sifted flours.
i want to start some new starters such as this
https://docs.google.com/document/d/1H022Wz9eixvyYKD9I99s4KTjHuq-j0j7yTvLGi8_VyE/mobilebasic?pli=1
would that starter be good for home use? Possibly scaled down? And would it be less sour? Would also work for most types of bread?
i have also thought of creating just a whole wheat starter vs just using the rye.
to a 60% hydration slows it down because there is less water and water provides mobility. Gas bubbles stir a wetter starter more than a stiff one so the yeast and bacteria can reach flour food faster. Thickening a starter can often double the time it takes to be ready to use. (A great way to cut feeding to once a day.)
So what is slow? exactly?
8 hours? 12 hours? 24 hours?
What temperature is the starter?
im feeding it every 12 hours. It's not rising much buts it got a good smell. I don't like it to be to sour. When it was 100% hydration It was ready in less than 8 hours. Almost 4 hours. fed every 12 hours.
im not sure why I switched, I guess just experimentation. Searching for less sour bread and traditional French baking techniqes.