![]() ![]() ![]() When talking about the hydration percentage (the weight of the water as compared to the weight of the flour, with flour always being considered 100%), liquid starters are generally in the 100-125% range. The starter we generally call for in our recipes is considered a "liquid" starter and is composed of equal parts flour and water by weight. Think of it as learning a new (really easy) sourdough language. Learning about different starters and how to use them is a way of expanding your sourdough world. It can also be useful to experience what maintaining a different type of starter involves. While it's certainly not necessary or advisable to maintain every type of starter imaginable, it can be helpful to know how to convert your starter to the type of starter called for in a recipe. If you've dipped even a toe into the vast ocean of sourdough resources and recipes out there, you've no doubt come across references to all different types of starters-liquid starters, stiff starters, rye starters-just to name a few. Artisan sourdough bread tip #1: Introducing a stiff starter In part 2 of this series we'll show you effective ways to develop more sour flavor in your bread.įor now, let's talk about what a stiff starter is, and why it might be worth your while to add one to your sourdough repertoire. It's during the dough phase that the baker can hone in on flavor development. ![]() This is her scientific perspective: "For the mother culture, the objective is to build and balance healthy populations of yeast and bacteria with enough collective power to do what you want them to do later." While bakers often wonder how to change the flavor of their sourdough starter, at King Arthur we've learned that the focus should be on maintaining a healthy, active starter that nurtures both bacteria and yeast development.ĭebra Wink, an accomplished microbiologist and sourdough baker, frequently shares her knowledge as a guest instructor in our baking school. Flavor development comes primarily from bacterial activity, while yeast contributes to rise. Your sourdough starter is made up of bacteria and wild yeast that dwell together in productive harmony. Over the next few days we'll be working on a sourdough recipe using a variation on your liquid starter and learning some new skills along the way: well-known techniques used by professional bakers to both simplify their work, and produce exceptional results. If you're familiar with sourdough, already have an active starter, and are comfortable using it – read on. It’s about working on the flavor and texture of your bread, aiming for something truly amazing.Īre you new to sourdough baking? Scroll to the end of this post for the resources you need to get started. This first in a series of three posts is about taking you a bit further down the road with your sourdough bread baking. One of the most frequently asked sourdough questions we get on our Baker's Hotline is, “How do I make my sourdough bread taste more sour?”Īnother common question: “How do I get those nice holes in my bread?” ![]()
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