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mother starter

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jennyloh's picture
jennyloh

I think I'm being ambitious here.  Building starters, and started with 3.  Actually no,  I didn't start with 3.  I started with 1 full rye.  50g/50g,  following by a 1:1 ratio and then 1:1:1 ratio by the 3rd day.  I realised too late that I was going to build a giant and alot of wastage. I decided to split them into 3.  


I wonder if they are ready or I should just go on feeding them? Looking for advice.



 


Rye Starter - Day 5 without refreshment yet.


I took out about 160g from this rye starter and then added 50g/50g.  I think I should have thrown out more.  It's not as bubbly as the one that I added whole wheat.



 


Starter 2:  Added White flour - Day 5 without refreshment (using Dan Lepard's % of white leaven formula)


80g of initial rye starter/100g white/80g water


It's more bubbly and seems to have tripled.  Is this ready?



 


Mother Starter (Peter Reinhart)


I actually read wrongly and used Reinhart's formula on the 4th day.  But it's also very bubbly.  Should I continue with this formula to create the mother starter as per Reinhart's formula?


80g rye starter/60g whole wheat/20g water



 


Looking for suggestions and advices.

kimes's picture

Can a whole wheat starter be used in French Bread?

March 19, 2010 - 8:27pm -- kimes

I have recently been looking through books on whole grain breads.  I have yet to see any information on a whole wheat french bread and am wondering if it is because of the unique qualities of this type of bread.


I really have two questions:


1) Is there a whole wheat French Bread recipe available, that still maintains the slight sourness, airy texture, and large holes?


2)  Would using a whole wheat sourdough(ish) starter effect the flavoring?  Would any adjustments need to be made?


 


Thanks for your imput!

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