June 29, 2015 - 12:30am
Starters with fruit fermentation vs just flour starters
Hi,
I want to make a sourdough starter and I'm currently looking around for the recipe I want to follow. There are some which use fermenting fruits such as grapes, apples, etc. others use just flour.
What are the differences between the two? Will the fruit starters give a different taste to the dough?
Thanks!