December 3, 2014 - 5:48pm
pros and cons of differing sourdough starter techniques
I'm wondering if anyone has any insight/experience/opinions on some variations I know for starting a sourdough culture. I first learned from Reinhart's BBA, and have also used some of Reinhart's later techniques, but have recently been reading Forkish's FWSY.
Specifically, I'm interested in hearing thoughts on the wildly different amounts of flour used in each recipe. Forkish's recipe uses 500g of flour as a base and then adds another 500g of flour at each stage, whereas some of Reinhart's recipes use as little as 28g of flour to start and others of his in between the two.
Is there any kind of specific advantage to developing your starter culture in such a large volume as opposed to a smaller one?