October 2, 2009 - 11:52am
Sourdough starter question
I've been using the Carl Griffith starter and love the flavor. My question: is there a different flavor associated with a "homegrown" starter vs. the one I've been using? Or do all starters produce the same flavor in the finished product?
Ria
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There are as many opinions on that matter as there are sourdough bakers, I for one do not belive that there are significant differences in starters due to their origin. What I do belive is that it matters how you treat your starter.
Loose starters are said to give less sour bread than firm ones, but fermentation techniques are as important as the starter from what I can gather.
My advice is, just keep the starter you have and do not add in the hassle of feeding two or more wih will probably end up in neglection of one or more of them.