October 27, 2010 - 10:47am
reinfusing sourdough?
Has anyone ever tried changing the flavor of their sourdough by putting something like wild grapes or apple skin, etc in it for a few days? I wonder if it would make a difference? Any opinions?
Mary
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It seems to me that the only way the flavor would change is if the addition of extra ingredients to your starter might change the chemical environment of the starter; thereby selecting for different strains of bacteria (or yeast, but I'm told they play a quieter role in flavor creation comparatively).
If you can't get the microbial community to change, I wouldn't expect much in terms of a difference in flavor, the amount of starter you add to a dough is so small it would be very difficult to tell.
--chausiubao
of the dough. Can end up with orange, pink, shades of brown, purple, etc.