Hi,
This is my first post but I've been trying to bake sourdough for a few months. What I'm wondering is whether different starters are more or less active than each other e.g. is a rye starter is more active than a white starter?
I've managed to start and maintain a rye starter and am using it to make 100% strong white loaves but wonder if I'd get better results using a white starter with white flour.
Thanks,
Graham.
Usually I use a starter that is the same flour as the dough I want to make. But there are no set rules sometimes you can use a white starter for your white bread but also add a little rye starter to bring out a little more sour flavor. In the beginning I would stick to the same flour in starter and dough, then as you get more comfortable you can try experimenting.
into a white (we are talking about white wheat, not white rye, correct?) wheat starter and see what it does. Having a little bit of experience in the matter, I suggest you slowly increase the wheat amount in the starter feeds. Then increase the wheat amount with each feed until the starter is 100% wheat. Some conversions go trouble free, but others may experience a stand still when the change of food is too abrupt. So take your time.
Let the starter feed on the flour mixture until it has adapted & peaked and started to fall back before feeding it again. Although you haven't given any details on the starter maint. schedule, you may reach your goal in about 4 days at 26°C with 8 to 12 hr feedings.
Example: Keep the starter above 20g and inoculate about 30g or more of flour. Add enough water to be a familiar paste. First feed 25g rye 5 g wheat flour, next discard and feed 20g rye, 10g wheat and so on.
If you see a big drop in activity, give it time to recover and repeat the same flour mixture before increasing wheat amount. When you get to 100% wheat, go thru a few feedings to establish a pattern.
You will find the rises higher with wheat so make sure it peaks out before feeding and use a larger storage jar. Adjust the food amount to be peaking at about 6-8 hrs for 12 hr feeding intervals at 26°C. When that is happening reduce the inoculation or double or increase the food amount for 24 hrs feedings or let the starter rise about a third before chilling.
Waiting to hear about the differences. A wheat starter made from a rye starter has a little bit extra flavour than a pure white starter in my opinion.
If however you want to improve white rye loaves... stick to the whole rye starter.
Thanks. I've gone for a rye starter because I lost a few white wheat starters, and the rye starter seems easier to get going and keep going. Once I'm more comfortable with a basic white loaf (with rye starter), I'll try to convert some rye starter to white wheat starter like you suggest!