There’s chlorine in drinking water. There’s also chlorine in swimming pools. Go drink a bunch of pool water and see how you feel. Then bake with some drinking water. Then bake bread with pool water, and then try some bleach and see how it goes.
Glad you got some laughs. You’re still incorrect. I remember exactly what it smells like. And I still have my original starter, both fed the same flour, both completely different. Again, I keep my starter sealed in the fridge, any trace amounts of small bacteria are overcome by the massive colony of bacteria already there.
Can you please explain how the puratos lab (https://sourdoughlibrary.puratos.com/en/) maintains their collection of starters if they all become the same thing when you feed them the same flour?
Source: I studied sensory evaluation methods and conducted studies with several hundred participants.
What does that have to do with bread? lol.
Starters contain the yeast that’s in the flour and the air where they are made. So whatever yeasts are in your bought starter – they will quickly be replaced by the ones you add.
Then you say: And maybe the defining variable is your local microbiota, not the flour, IDK
Which is it? Does the flour matter or not? lol that was the point I was disagreeing with then you flip flop or something.
Aye caramba man just bake some bread.
Any water that will sustain a human can be used for making a starter. Good luck my friend!
That’s really not correct. Yes the flour you use to feed the starter will impact the flavor but not change it. The starter is a colony of bacteria of a certain type, from a certain region. The flour is their food, not another bacterial colony that will replace the one that gives a unique flavor.
Maybe if you’re leaving your starter out in the open for days on end, or uncovered in a dark cabinet the local bacteria will take over. But if you leave your starter sealed in the fridge and only take it out to use and feed, then it will keep the flavor of what you bought.
Source: the starter I bought on Etsy still smells and tastes the same as it did when I bought it a year ago even though I’ve been feeding it my flour. Also, science.
I made my own starter with the tartine method and used that for a few years. Then I ordered some “200 year old” starter on Etsy. I’m not 100% sold on it’s age, but it’s way funkier and more flavorful than my starter ever was. I might suggest buying some like that if you’re just trying to dip your toes in. Good luck!
I made my own starter with the tartine method and used that for a few years. Then I ordered some “200 year old” starter on Etsy. I’m not 100% sold on it’s age, but it’s way funkier and more flavorful than my starter ever was. I might suggest buying some like that if you’re just trying to dip your toes in. Good luck!
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