random musing: i would like to announce that my 2 year old starter - sabrina, has died yestd. it turned mouldy after i forgot it on the shelf for 4-5 days :(
here’s to a new one soon!
anyone has recos on what flour to use? i previously used rye + ap, worked pretty well
Sorry for your loss. That's a bummer. I keep one starter that is 100% rye and another that is 90% Bread flour and 10% rye. I also use the No Muss No Fuss method described here to keep it as a thick starter in the fridge...and then just build leavin out of that starter over time. Only need to refresh the stuff in the fridge once every 4-6 months
oh wow, that’s a learning point for me. my previous starter also was thick, but i found that feeding it every month resulted in a lazy starter over time. I’m surprised you only had to feed once every 4-6 mths! this would def help because i’m also baking shokupan every other day.
did you notice any flavour change or difference in characteristics in terms of 100% rye vs 90% bread + 10% rye?
The thick starter always kept in the fridge will eventually start to become lazy....when I notice that start to happen I figure it's time to refresh it. I pull out enough for the bake for the week and feed it a few extra times beyond building the lavain I need for the bake. Once I have it doubling or more in 4 hours or less I turn it back into a thick starter, into a clean jar, and back in the fridge for another long rest.
The flavor in the starters will change over time becoming gradually more sour...the smell is also interesting to monitor. But because they are being used to make a fresh lavain I find it closer to the creamy notes that you get from following the Tartine method of a fresh starter. Lately I have been letting the final refresh go overnight and even past it's peak and it will sour a bit (which I prefer).
Other flavor differences....100% rye has a stronger rye flavor. 100% rye starter also is much more active. It can go from looking like it is doing nothing to exploding to 3 or 4 times it's size in what seems like the blink of an eye. The 10% rye mix is my standard for "white bread application". The rye gives it a little bit of a kick in the rear to get going. I alternate between the two starters. This week will be a whole wheat / whole rye bread of some sort....next week will be a "white sourdough" of some sort...and then back to whole wheat / whole rye. Variety is the spice of life. In your situation I would probably use the 10% for your Shokupan (along with a yeast spike if needed)...and then the rye for other things. You could also use the 100% rye in a normal white loaf and then end up with a 20% rye bread based on your inoculation amount.
wow, great thanks for the advice! yea i agree on the part that it really does become more acidic and more sour, and also the smell! it gradually changed from a flora scent to a more acidic punch, but i like it anyway.
My starter was created using spelt, honey and filtered tap water. After a week, it was all purpose. From time to time she gets rye, spelt, Kamut, whole wheat, snacks like skyr, milk, juice... basically like a pet. :p Hope your new one gets to thrive!
- Christi
I maintain only 60g of 100% rye starter as an inoculation. It takes a little planning to build the required amount of starter as called for in the bread recipe I happen to be making and catch it at peak fermentation. I generally begin two days ahead so I can get in two good feedings for a hungry starter. It minimizes discard AND after a couple of months, is as strong as an ox and near impossible to kill even when ignored for more than two days.
Start out with 100g and keep feeding it regularly for about 2 months until it is strong then reduce it to the smaller amount. This way, it adds no rye flavor but kickstarts the fermenting process so you have a mature, active starter in about 4 hours in a 70-degree ambient.
Sourdough is so forgiving and fun.