Russian Super Culture
As much as I care about the women who shares my kitchen she has tested the bonds of our relationship like nothing in the past twenty years. One morning while waiting for coffee she nonchalantly stated that she threw out the slimy, white stuff in the fridge. I said what?....she said.... you know the stuff in the container with the orange lid?..... I said.... my sourdough mother that I've kept alive for over year that provides your morning toast? She said oops.... I guess I should have asked you. To say the least "woe was me" and (wife) was sentenced to two weeks of store bought bread.
After recovering from the loss of my old friend I purchased a Russian culture from Sourdoughs International and built up a new mother. The new stuff is quick and while it produces adequate SD bread it proofs so fast that my baking habits needed adjustment. With my old yeasty friend first build was usually 3-6 hours (85 F) with the second at 12 hours (75F) and the final at 2-3 (80F) hours. I know the times are off but my loaves were nicely proofed had awesome oven spring were golden brown tasty and sour. The new Russian culture is now heading into hooch at 12 hours, I tossed the first batch and tried a second which proofed the same way. With all that said is anyone using a Russian culture from SDI and what are your results?? The culture also has a very unique SD aroma which is nothing like my little friend from last year. Could anyone using the SDI Russian culture please share their experience with it..