Bran Starter - an easier method?
The main goal of making a starter from Bran is to simplify the process of creating a new starter. Judging the rise, determining the proper hydration and feed ratios, knowing when the starter has fully matured (among other things) are not easily determined for those that are new to the process.
During the Covid Virus outbreak, The Fresh Loaf has experienced a huge influx of new bakers. Many of these new bakers are finding it difficult to succeed. When I think about it, almost all of us struggled our fist time! The Bran Starter is the "brain child" of Michael Wilson, aka "mwilson" on TFL. He asked me to conduct an experiment and instructed me on his concept of the process to build this new type starter. He believed that, since the bran housed most (possibly all) of the microbes necessary for the yeast and LAB of a SD starter, that a culture very similar to a Yeast Water could be built more easily. After following his instructions, I think he is right!
I compiled a YouTube video to document the experiment.
Use THIS LINK for the best viewing experience. The video was shortened for brevity. Pause the video to read the text and study the images.
Refrigerated the liquid starter on May 7. Removed from refrigerator May 18. It was fizzing exactly like you would expect a Yeast Water to act.