April 21, 2009 - 10:20pm
Refreshment
Also, does the act of repeated refreshment prove detrimental to the bacteria population because we're removing large quantities of the colony each time we use a quantity of starter. Or once fed, does the bacteria colony bounce back with the provision of fresh food?
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The bacteria colony will bounce back (think culture in petri dish). As I understand it, the yeast will normally repopulate faster than the bacteria. This is why one way to adjust the sourness of the dough is by using more or less of the original starter in the final dough.
Thanks for your reply maverick. You've kindly confirmed my original estimation about the nature of bacterial activity. I've ended up adjusting the percentage of rye used in each refreshment and this has resulted in a stunning, fresh apple cider aroma that deepens to a heavenly full cab sav bouquet. Thanks again!
Regards MarieJ