February 6, 2014 - 2:56pm
Different Starters = Different End Result Flavour?
Been wondering this for some time now. Do different starters produce different flavoured loaves?
Let's say I have 3 different 100% hydration culture/starters. One is fed with all rye flour, the other is fed with all WW flour, and the third is fed with white bread flour. If I was to bake three loaves, all using the exact same formula except using a different starter in each, would all three come out with noticeably different flavours? Let's say the formula calls for a small amount of starter, like only a tbsp in the levain. Total weight of final dough being 2000g.
John