DIFFERENT TYPES OF STARTERS -Interesting Experiments
Other than making bread I love to play around with my starters and see how different conditions effect its performance.
I have found out something quite interesting about my starters...
I have raised two completely different starters that are different enough that you can tell which one is which even blindfolded. Both Starters are a few months old now and quite stable. I was very careful not to cross contaminate flours in the first month until the starters stabilized.
Starter 1: Originating, purely from rye
-This starter will not rise if I feed it purely flour, it will only become very bubbly.
-Even if I feed it pure flour for more than a week it does not change this characteristics.
-Starter only double in size when fed some rye.
-It generally takes 10-12 hours to double.
-The starter will always smell pungent like vinegar regardless of what I feed it.
-Resulting loaf is very flavorful and sour, but very difficult to get ideal structure, due to thinner margins of error.
Starter 2: Originating, Purely from wheat
-Starter will still rise if fed purely rye but takes 10 hours approx. The rise is noticeable but does not completely double.
-If fed pure rye for more than a week, it still maintains its distinct characteristics.
-When I feed this starter flour it will double in size in 6-8 hours.
-The starter always has a yeasty ripe fruit type smell mixed with an alcoholic smell regardless of what i feed it.
-The bread it makes generally is less flavorful but with a nicer shape, matrix and texture. I am convinced that this starter is not capable of make a loaf that is as flavorful as the rye starter
When I make two loaves under the exact same conditions but with different starters the loaves come out completely different. You can tell which one is which immediately.
Has anyone who has done something similar experienced similar results? I would love to hear about it