open crumb and starter
Hello,
I have so far baked 69 sourdough loaves. Loaf #33 was my best. Good ear and also nice open crumb:
While I never quite obtained the same result, the problem mas more getting a nice ear then getting an open crumb. My crumbs have been coming out ok, until I ended up adding a different (much more active) starter to my original one. Then, while the loaves are still coming out ok, the crumbs became more like the ones in the photo below:
So, I was wondering if somehow my starter can play a role in the openness of the crumb. I would think not, but my experince is then puzzling.
I am talking about at least 10 loaves consistently with an open crumb with the original starter and then also over 10 loaves with this less open crumb with my present starter.
I might have been feeding the starter of the more open crumb loaves with a mix of rye and white flour, while the more recent ones, only white flour and whole grain (wheat) flour.
