Now with a fool proof non-sour sourdough starter...
I got 240g of starter with just one heaping teaspoon of starter inoculation in 6 hrs! Ten grams starter with 120g of water w/ 60g rye + 60g AP (10% protein wheat flour.)
It is a lot of fun having a sourdough that isn't sour for a change although I wonder if it still has the same health benefits as a sour one. (?) It is certainly better for cinnamon rolls and sweeter doughs and some plain breads. (I have seen a very tall shiny spring-form pan in the market.) I haven't had the courage to test this starter in an all rye recipe. Maybe a double loaf experiment would be interesting. I am keeping the young starter at about 75% hydration and refrigerated between feeds (after a 1/3 rise after feeding.) I'm using it as mother, removing a heaping teaspoon to make more starter for baking.
The last 1-2-3 loaf was a mixed wheat/rye (40%) (100g blend of toasted oats and chia) with a teaspoon of active malt, 60g dried old rye altus, bread made from the sour starter. Today is it's second day but I'm yes, getting a trace of sour. Very light but it is there. How interesting... The oats & malt make for a rather fluffy moist bread, bendably soft. The dough was rather firm, I figure the oats and chia are responsible and they give lots of moisture up when baking so there wasn't much folding. I worked altus crumbs along with sesame seed into the dough after an initial 30 minute rest. The dough was retarded in the fridge overnight. (But so was the last loaf and it didn't develop any sour tastes.) (Can't seem to download photos!)
I am curious if this starter gets more sour over time with just refrigeration storage or of it needs counter time to develop "sour." Will chilling thwart San Fan lactobacteria?