So I had a mature starter. Was feeding a 50/50 mix of whole wheat and all purpose. Began preparing a baguette starter of just AP flour. Doesn’t seem to be rising at the same rate as my usual 50/50. Is that because of the absence of the whole wheat? All other factors are good. Room temp / water temp... Any advise is appreciated.
Probably so. Whole grains will cause a starter to grow faster. What is your starter ratio? And how long to maturity?
Dan
I’m using 220g/220g AP/water. 1 tbls mature starter. My starter is about a month old and respond well with normal feedings. Just not doing well at this point.
Will rise less than a 50:50 whole-wheat and AP flour mix simply because whole-wheat can absorb more water, will therefore be thicker, trap more gas and rise more. If it looks and smells good then don't worry.
Thanks very much.
Are you following a recipe?
I’m working on the baguette recipe in Tartine.
I’m working on the baguette recipe in Tartine.
Is actually used in the recipe?