The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Yippee, I've tried again. Single and double starter experiment

althetrainer's picture
althetrainer

Yippee, I've tried again. Single and double starter experiment

This weekend, I made four loaves.  Two of them I used straight SD starter and the other two I used double starters (SD and water roux).  I had deducted the amount of flour and water from the original recipe to make the water roux starter.  Didn't change the hydration level of my SD starter.  Guess what?  They turned out pretty much the same.  The only difference was the flavor.  Once again, the loaves made of double starters had almost lost most of the sourness! I prefer my SD with a bit of sourness so my conclusion is to do SD bread with straight SD starter; sweet bread with the water roux starter.


Here are the crumb shots of both of them.  I took the picture of the single starter at night so it looked a bit darker but in reality there's no difference in colors.


 


 


Single starter:

Double starters:

Yippee's picture
Yippee

althetrainer:


Thanks for sharing.  You made me want to try my sandwich loaf using sourdough again. Mine came out very tangy last time.  This time I'm going to apply the folding techniques I've learned here. 


Before I start that, I need to clear the few batches retarding in the fridge first.  I worked this weekend, didn't get to bake at all!


Yippee

althetrainer's picture
althetrainer

I know what you mean.  I have four loaves in the kitchen so I won't be baking again until next weekend.  Yet my hands are itching and I am dying to try all sorts of breads using this water roux starter.  I'd always wondered why the Chinese buns were so soft and now I know the secret.  Please let me know when you have the results of your SD/water roux mixed breads.