Types of "Cultures" ie Starters / Levains etc
I have two students this coming year that want to specialize in breads, which is not a problem.
We then came to a discussion of sours, starters, levains etc. They wanted to become more familiar with them, again not a problem.
What is turning into a problem is the discussion we had on them. They want to know what four to six starters they should have on hand all school year to use. Basically what types should they become familiar with.
My suggestions were a wheat and rye.
What do you TFL posters think they should keep in their repotoire.
Thanks for the help.