An interesting video from "the professor" at the JWU Bread Symposium 2021.
https://www.youtube.com/watch?v=8FNEQY_G2BI
Quite long, but well worth a look - I will probably watch it again as there is a lot to digest.
One important takeaway: if you refrigerate your starter (as most home bakers do),you will not have the same set of lactobacillus species as those present in an ambient stored, daily fed starter.
Lance
Lance, I listened to some of the video. I don’t doubt the scientific information of highly respected scientists/bakers. But here is my remembered experience with a consistent (2 years or more) counter fed starter (at time Brod & Taylor proofer) that was fed twice a day and that same starter that was converted to refrigerated (~2 decades) and fed once a week. No perceivable different between the two as far as matured rise height and flavor. I think my palate is fairly refined. I presently operate under the thought that fermentation time, fermentation temperature (a biggie), and feed flours of both the starter/levain and the dough can be used to steer the bread to various flavor profiles.
Disclaimer-
Since I have not tasted the breads of other SD bakers, my opinions are limited to my breads only.
Interested to read the opinions of others that have extended experience with both room temp and retarded starters.
Thanks Danny, I'm glad you said that. I was starting to worry that I might have to start running a twice a day fed starter!
I've just built a new wheat starter and for the moment I AM feeding twice a day. Refreshed 1/10/10 at 23.5C and the pH is dropping to 3.85. I shall be doing the first bake with it soon and it will be interesting to see how it performs.
Lance
Yeah Canada! I didn’t realize that Dr. Ganzle was a professor at University of Alberta.
That was a good watch, quite technical but interesting. Thanks for sharing it Lance.
Benny
Thanks Benny; I found it while trawling Instagram, so I can't claim too much credit for it!
Lance