Advice about sourdough culture

Profile picture for user Portus
Portus on 16 Feb 2018 at 09:56

 

I was recently given a packet of Florapan sourdough starter culture that has a high concentration in living cells that only produces lactic acid for flavor development in bread processes using a short sponge pre-fermentation.   According to the leaflet, the preferment is incorporated into the final dough at between 10% and 60% of flour weight. From the data sheet, as there is no mention of yeast as an ingredient (“only produces lactic acid”), would I be correct in assuming that is still required yeast or levain in making sourdough bread with this culture? I will also welcome some suggestions for recipes; one that crosses my mind is Hamelman’s Rustic Bread, which has a decent preferment component.

Ford on 16 Feb 2018 at 10:08

I do not know the brand of "starter".  I would verify by mixing the "starter" with warm water (~80°F), if it produces gas, it has yeast.

I recommend the pineapple juice solution for producing a starter.

Ford

... of the "starter" powder and flour which I left overnight on the counter.  This delivered a rather toffee-like dough that stuck to my fingers with great tenacity; likely the result of over-developed gluten in the flour?  Anyway, owing to the lack of any rise, this seems to prove (excuse the pun) that there is no yeast in the "starter" powder. Thanks for your interest.

Joe

It looks like different products have different contents.  The answer to your question will depend on which specific product you were given:

Applications are very broad: European breads, tortillas, puffed pastries, pizza dough’s, croutons, bread crumbs, crackers, pie crusts and other baked goods.

Florapan® L62K, contains a specific hetero-fermentative bacteria strain that will produce a Traditional sourdough bread with balanced lactic-acetic profile.

Florapan® LA4(K), is a blend of hetero and a homo-fermentative bacteria with an aromatic yeast that contributes to gas production. It will provide a typical French “levain” flavor with a generous aromatic bouquet

Florapan® L73K, contains a specific hetero-fermentative lactic acid bacteria strain that will provide a clear and neutral lactic acid taste, ideal if the target is to acidify the dough without affecting the overall flavor of the finished baked good.

These three references are used for traditional sourdoughs flavors, with long fermentation times (overnight). Its high concentration in living cells allows the baker to prepare a one step liquid or stiff pre-ferment within 18 to 24 hours at temperatures between 25 and 35° C (77 – 95° F).

Florapan® L77K contains a proprietary homo-fermentative strain of lactic acid bacteria which will produce only lactic acid. It is used for rapid acidification and flavor development in bread processes using a short sponge pre-fermentation. Its high concentration in living cells allows bakers to prepare a one step liquid or stiff sponge within 3 to 6 hours at temperatures between 30 and 40°C (86 – 104°F).

Compared to the other Florapan® starter cultures, Florapan® L77K allows acidifying the dough in less than 3 hours (pH drop below 5). Also, the acidity level stabilizes after 8 hours at a pH of 4.3 – 4.0.

With the correct amount of salt n all. If it rises all well and good and if not then you'll know yeast has to be added. You can always add this small piece of dough to any recipe you end up making. 

Following Lechem’s suggestion, I experimented by baking a Sourdough Pain Naturel from The Weekend Bakery (this couple produce really dependable recipes that result in some delicious loaves) to which I added the recommended 0.1% of the Florapan sourdough culture.  This I did when mixing up the dough prior to autolyse. 

However, I messed up by adding 20g too much water that I countered by adding 20g rye flour to complement my NMNF rye starter; this lifted the hydration from 65% to some 68%.  I also tried new flour – Pivetti Tipo “0” Manitoba, instead of the local stone ground Eureka brand.  

Apart from a crack that miscued the prepared fault-line, the results were excellent (for me anyway) – nice rise, chewy crumb, crisp crust - BUT NO SOUR was detected on the taste buds!  So whilst my experiment failed in the latter respect, what remains is to consider whether the sourdough culture contributed in any other respect to the delights of the excellent outcome - or was it the additional water, or the additional rye flour, or the Italian/Manitoban flour, or pure fluke?  Or maybe just “naturel” talent, ha-ha!