November 21, 2017 - 12:47pm
Lactobacillus
I joined the Dunn lab Sourdough Starter project and recently received the results on the bacteria present in my starter. It apparently has a vast preponderance of Pediococcus whereas most others have mainly straightforward Lactobacilli. Can anyone comment on how this might affect taste or rise? Patsy
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Mine too! I googled this bacteria and taste profile is rather like Chardonnay :)
A drink to our starters.
It might be handy to know how to make the most of our starter profiles so looking forward to answers.
My starter rises the dough well, even at low temperatures. It produces a loaf with no distinct sourness - but that might be because it is refreshed several times before each use. I haven't noticed the taste or effect of Chardonnay. How does your bread turn out? Patsy
It is a strong starter. Doesn't need as much refreshment as others put theirs through to get a healthy growth and my fermentation times often seems be quicker than the recommended times in recipes.
Many people here seem to get ridiculously long fermentation times out of seemingly too much starter in my experience. I often have to tread more carefully otherwise it would over ferment.
Getting tang out of my starter is no easy task. My breads are often flavoursome but doesn't have that tang often associated with sourdough. The flavour I often get is a very flavoursome biga.
From Wiki: (and chardonnay is the typical type of aroma)...
It doesn't sound like the best bug for bread but I'm happy with the results! Patsy
Why should it be any less good for bread then any others. And if the others have the more common bacteria doesn't that make ours special and unique?
It may not be tangy but it is tasty and the main thing is you're happy with it. Ours seem to be stronger than the more common strains so that might work in our favour.
Perhaps all we need to do is learn how to bring out the best of our starters.
1: my first theory is a high hydration levain.
2: use less starter to make up for it being stronger. Increase the fermentation time.
That's it for now but something to think about.
Besides SD bread, I make kimchi (it has been a while,tho), some pickles, kefir and yogurts. I imagine that some of my cultures move around. My SD is also not at all sour/tangy and is very wine-like in aroma when it is at its best.
Interesting!
I think some of your culture made it's way across the ocean to mine :)
Our starters sound very similar. I don't get a pungent aroma in my starter. Others I have come across can smell quite strong. Wine-like is a good description - with floral notes.
It's got me thinking about when we make starters. We have to rely on whatever takes up home. There is no picking and choosing.
Although I will say this... My starter smells best when making a 125% hydration levain Hamelman Style. Really brings out something in my starter.
I am British too. Maybe it's a lifelong skin inoculant.....
An interesting theory. And why not? You could be onto something there.
BUT they only total 0.2%. how come? you guys must be special! I surely don't taste chardonnay either.
It is facinating to see what is in our starters :)
Leslie
and how might one change it? Or is it all predetermined when the starter is made and there's nowt one can do about it.
Mine is predominantly Pedicoccus (can't remember which type 1,2, or 3 whatever the difference is) but there are others in smaller percentages.
I wonder if starters which have this should be used to make bread to go with a fish meal :)
I'm afraid I don't understand the significance of this. I thought it was the action on carbohydrates that produced gas and acids and alcohol which were responsible for rise and flavour. This suggests that amino acids contribute too. I've always considered proteolysis undesirable. For the record, my starter is 99.22% Pediococcus!
Doesn't this mean they're similar?
We sent in our starters more than a year ago. Since then I've made many new starters from many flours. They have all been amalgamated into my main starter. I have been told this adds character and health to the starter as it won't be so in-bred. It is believed that starters can change over time too (this has to be studied more though). I wonder if my starter has still the same specs as it did a year ago.
Can't remember off hand but I think my results were very similar to yours.
Perhaps Debra Wink could help...
Some of which I added to my mother starter but I've kept it going for now. It's much slower then my normal starter and I'm sure it's different. Taking time to get used to it.
Perhaps drop her a message.