recipes

Starter experiment (white vs wheat)

For one week

Option A: Fed 10g white flour, 10g water every day. Left at room temp

Option B: Fed 10g wheat flour, 6-7g water every day. Left in the fridge

After one week, I baked a small loaf with somf of each

White: 60g starter, 170g flour, 110g water, 5g salt

Wheat: 60g starter, 170g flour, 121g water, 5g salt

I let them rise for about 7 hours, then gently shaped them and let them proof for about 40 min.

Then I baked the white one at 400 with convection on the bread stone for about 27 min. Then I baked the wheat one the same way.

Notes:

• I couldn’t tell if one tasted more sour than the other.
• The white one rose much more.
• Even though it’s only a small amount of starter I could taste the wheat flour from the wheat starter and that added a lot of flavor.
• Conclusion: The white one was much more active by the time I used it. Both were tasty but in different ways.

Retro:

• I think 60% hydration with wheat flour is a bad combination because wheat soaks more. Something like 80% might be better