Has anyone ever tried changing the flavor of their sourdough by putting something like wild grapes or apple skin, etc in it for a few days? I wonder if it would make a difference? Any opinions?
It seems to me that the only way the flavor would change is if the addition of extra ingredients to your starter might change the chemical environment of the starter; thereby selecting for different strains of bacteria (or yeast, but I'm told they play a quieter role in flavor creation comparatively).
If you can't get the microbial community to change, I wouldn't expect much in terms of a difference in flavor, the amount of starter you add to a dough is so small it would be very difficult to tell.
It seems to me that the only way the flavor would change is if the addition of extra ingredients to your starter might change the chemical environment of the starter; thereby selecting for different strains of bacteria (or yeast, but I'm told they play a quieter role in flavor creation comparatively).
If you can't get the microbial community to change, I wouldn't expect much in terms of a difference in flavor, the amount of starter you add to a dough is so small it would be very difficult to tell.
--chausiubao
of the dough. Can end up with orange, pink, shades of brown, purple, etc.