January 4, 2012 - 6:06am
200% Starter
Does anyone keep 200% hydration starter if so what has been your experience using it, how does it effect taste
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Does anyone keep 200% hydration starter if so what has been your experience using it, how does it effect taste
Hi, I am using it for Russian Rye a la Andrew Whitley and find it quite consistent.
Others have different opinions and experiences.
Discussions in my blog:
http://www.thefreshloaf.com/node/25661/russian-rye-making
http://www.thefreshloaf.com/node/25608/russian-rye-and-really-simple-sourdough-whitley039s-bread-matters
http://www.thefreshloaf.com/node/25940/hussian-and-german-100-ryes-4-recipes
Cheers,
Juergen