Hello. I have several questions about starters. Please bear with me being new at this. First, the starter I am using is 1 cup flour, 1 cup water, 1 tsp yeast. First question. Can I use wheat flour in my starter? Second question. I have read that after being refrigerated, it will last for two weeks. Can I just work from this one starter for two weeks and not add to it to make it grow. In other words, I would like to have a starter, use it and then make another starter. I don't want one that I have to feed. Is this possible? Also, can I add starter to any bread recipe? Can I use
I have a question about the hydration of a pre-ferment. I realize that changing the hydration makes it either a biga or a poolish, but I don't care so much about the name as I do the result! I just made Hamelman's Rustic Bread with a few changes, and the family loved it. I doubled the ww (there's not that much to begin with), and used it in the pre-ferment instead of the final dough. It worked wonderfully, but I'd like to go a little further and up the ww % even further, maybe to 50% eventually.
The Artisan web site (www.theartisan.net) has several recipes for semolina breads. Today, I made one of the ones that uses 100% durum flour. (The others are 1/2 durum and 1/2 AP flour.). This uses a biga made with 20% of the total flour in the formula. It has really short fermentation times - a 30 minute "rest" which serves as the bulk fermentation and a 75 minute proofing.
I formed two small round loaves of about 400 gms each which baked in 25 minutes.
I noticed there are some recipes that require commercial yeast in addition to making an overnight biga, While others don't use commercial yeast and depend only on the starters yeast. Why is this? More of a rise? would there not be a trade off between taste?
Also, what's more preferrable, a biga or a poolish (I'm guessing it would depend on your desired final hydration level?)
I wasn't sure where to post this -- here, bread machine, or ?