Sourdough on my mind
Some of the recent questions about sourdough have gotten me thinking about sourdough more than is usual. I have three starters/cultures in my refrigerator. Two use home milled flour and one uses unbleached commercial flour. All three make sourdough bread that is mild in taste and the resulting breads rise nicely. I have even used sourdough instead of yeast in an enriched bread and it turned out nicely.
I keep two starters in jars about 24 ounces in size and the other in a 1L jar. I have been thinking of smaller jars since I only keep about 4 ounces of each starter on hand. The recipes I've used lately only call for about 2 Tbsp of starter to make a levain.
So, my questions.
If I were to keep larger amounts of starter on hand would the flavor change?
I haven't tried it yet but if I were to make the same recipe but use a different starter in each, would I notice a difference?
BTW, I like the mild flavor my starters/cultures currently produce. I'd not want to go too sour unless I could do it for a specific loaf and not permanently change the starter.
Mike