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?)
1st starter. So I've got a white flour starter (14 days old today) that I've been building for some time now. It smells good, with the occaional 'berry smell'. When I feed, I'll keep half old starter (stirred well) and half white flour, with spring water. Well, I will only see about 30 percent rise. But everytime I use pineapple juice instead of water to re-feed, it will double in volume at around the 7 hour mark. If I go back to plain spring water, it only raises 30%. Strangely enough, I don't get any 'houch' from this starter.
There has been some discussion here on salt in starter. I think the point was to have the starter last longer between feedings. For those of you who do this, how much salt do you use? What is the overall effect? I'm particularly interested in a firm starter. I've been keeping mine at 60%.
I've recently begun an apple starter. I let the apples sit in water and sugar for about 4 days. It was getting dark and very strong in smell. I added most of the liquid to bread flour to begin the starter. The day after it began bubbling. On the second day, however, I noticed what I thought looked like mold on top. I skimmed this off then placed it in the fridge. It has some bubbles even in the fridge and doesn't look like it has funky stuff on top. It does have a very strong apple scent.
Do you think that it is safe to continue with this starter?
Well, I almost thought I knew what they were talking about when they said "liquid levain" or whichever. Some books differentiate when they specify a levain type. But now I'm confused again. Maybe there are standard definitions?
I would like to make a starter using the raw dough of a local pizzeria. Has anybody been successfull doing this? I imagine I would take some of the dough, add some flour and water. But how much of each? And what to do after that? I would love to replicate the flavor of this dough. Can you please help me? BTW, I'm new here, this is a great place!