central milling organic flour sold at costco
I have been making artisan breads for about 10 years now and my starters are that old. I recently changed over to organic flour. I found central mills organic flour at costco and thought I would try it. I live close to Bobs red mill also but Costco is closer. The central milling flour is a blend of hard red wheat and malted barley flour. Bag says it is good for feeding your starters and polishes. Have been using about 5 or 6 weeks now. At first it was fine then about week three I noticed my bread dough was getting softer the longer it formented. This week my starter turned real runny and didn't foam like it should, I decided it had to be the flour as that is the only thing I changed. I fed it again and next morning runny. I went and got some bobs redmill organic flour which is all wheat not a blend and fed my starters again. this morning they were foamy again and the bread dough is much better. Hopefully they are about recovered. Has anyone else experienced this?
I use Central Milling AP flour to feed my starter (70% + WW + Rye kept at 67% hydration), and have for years. I do notice that after a couple of days at room temperature it does thin out a bit, but I have attributed this to the proteases breaking down the gluten. I tend to feed it at least once every two or three days, and more frequently as I prepare it for baking, and it stays quite active. I did initially start with Bob's RM, and I don't recall it thinning out, but that was many years ago, so I can't say for certain. I believe the percentage of barley malt is quite low for malted flours.
How are you feeding and storing your starter?
-Brad
I feed 2 c. of starter 2c. of water and 2 c. of flour the night before baking and have done this for 8 or more years. I store it in the refrigerator until I feed and use. I leave it on the counter when I feed it. It seems to have lost its elasticity and think I am going to have to rebuild it. I have 3 kinds and all were affected. Alaska, northwest and san Francisco. I make 2 loaves of each kind about every week and a half.