The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Seed Culture - Impact On Flavors

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Yippee's picture
Yippee

Seed Culture - Impact On Flavors

My seed culture was made with raisins.   


Q:        Would anyone know if there's a difference in flavors when seed cultures are made with different ingredients?


Q:        Or once the seed cultures are turned into a barm, the tang is indistinguishable?  


Thank you.

rockfish42's picture
rockfish42

My initial guess is that the yeasts that eventually take over a starter are different than what is found on the outside of fruits. Candida Milleri is one of the more common sourdough yeasts and is not found on grapes or raisins. Essentially the fruit acts as a source of sugar for the early development of starter. In general I believe that starters will stabilize with yeasts best suited for their conditions.

Yippee's picture
Yippee

Thank you.