The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

wild's picture

Poll: Source of Variation Among Starters

February 29, 2012 - 9:36am --

Oh I'm sure this has been asked, answered and debated here endlessly.  But having tired quickly of sorting through >100 screens of Sourdough & Starters forum posts and replies, I decided life is too short and I'll ask again:

How would you good people rank the relative strength of contribution to the final character (that is, the exact population of yeast and bacteria) in an established starter, from:

Eli_in_Glendale's picture

Starter from Tartine Bread Book

January 14, 2011 - 3:09pm -- Eli_in_Glendale

Hi all, newbie here.  I am about 5 days into getting my starter going using the technique from "Tartine Bread." What an awesome book by the way.  I've got bubbles with each feeding, and a mildly foul aroma, but not much rise/fall as he describes.  Should I really be feeding it 100 grams of both water and 50/50 flour mix?  I feel like it's a waste, and not much seems to be changing from one feeding to the next.  I am feeding daily now.  Anybody else followed this technique with much success?  Thanks a million.

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