The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Starter Sourdough

foolishpoolish's picture

Different starters

June 2, 2008 - 7:17pm -- foolishpoolish

Up until now I have kept one starter (white 100% hydration). It's incredibly healthy and gives me reliable results most of the time (OK well I exaggerate - it's reliable when everything else is also in place)
However I realise that there are many different ways to maintain a sourdough starter - different flours/grains used in feeding, different hydrations etc. How do the differnet starters impact the flavour or character of the bread?

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