Questions about making your sourdough starter
Hi, I'm doing a school project on sourdough and the optimum conditions to create a sourdough culture. Researching, I can see that there are so many different adaptations possible. What I want to do is make maybe four or five different cultures and find out which one produces the best sourdough bread. However, I'm finding this really difficult as I don't know which variations to choose from - should I add grapes to one, use a different amount of flour in another, keep another at a different temperature? What I would like to know before I start are the key factors that affect the culture, and try different ones out. If anyone had any advice on this, I would be really grateful. Also, I have quite a few recipes for sourdough culture, Richard Bertinet's, the River Cottage Handbook on bread, Bourke Street Bakery's cookbook and also there's Dan Lepard online - are any of these recommended? Thank you very much!