The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

central milling organic flour sold at costco

leeskylee's picture
leeskylee

central milling organic flour sold at costco

I have been making artisan breads for about 10 years now and my starters are that old. I recently changed over to organic flour. I found central mills organic flour at costco and thought I would try it. I live close to Bobs red mill also but Costco is closer. The central milling flour is a blend of hard red wheat and malted barley flour. Bag says it is good for feeding your starters and polishes. Have been using about 5 or 6 weeks now. At first it was fine then about week three I noticed my bread dough was getting softer the longer it formented. This week my starter turned real runny and didn't foam like it should, I decided it had to be the flour as that is the only thing I changed. I fed it again and next morning runny. I went and got some bobs redmill organic flour which is all wheat not a blend and fed my starters again. this morning they were foamy again and the bread dough is much better. Hopefully they are about recovered. Has anyone else experienced this?

 

breadforfun's picture
breadforfun

I use Central Milling AP flour to feed my starter (70% + WW + Rye kept at 67% hydration), and have for years.  I do notice that after a couple of days at room temperature it does thin out a bit, but I have attributed this to the proteases breaking down the gluten.  I tend to feed it at least once every two or three days, and more frequently as I prepare it for baking, and it stays quite active.  I did initially start with Bob's RM, and I don't recall it thinning out, but that was many years ago, so I can't say for certain.  I believe the percentage of barley malt is quite low for malted flours.

How are you feeding and storing your starter?

-Brad

leeskylee's picture
leeskylee

I feed 2 c. of starter 2c. of water and 2 c. of flour the night before baking and have done this for 8 or more years. I store it in  the refrigerator until I feed and use. I leave it on the counter when I feed it. It seems to have lost its elasticity and think I am going to have to rebuild it. I have 3 kinds and all were affected. Alaska, northwest and san Francisco. I make 2 loaves of each kind about every week and a half.