San Francisco Sourdough Culture
OldGr...@charter.com
I can now repeatedly create an excellent San Francisco Sourdough loaf
in structure. Because I am using "Carl's" starter the flavor is a
little weak. I am now at a point that I would like to try a different
culture, such as the San Francisco Sourdough Culture. I would like
the culture to grow in whole wheat even when the major of the flour
used in the bread is unbleached bread flour (King Arthur's is my
favorite.) The ingredients used in my bread are:
1/3 cup Carl's starter grown in 100% whole wheat flour
2-1/2 cups filtered water
½ cup whole wheat flour
2 tsp salt
~5-1/2 cups of unbleached bread flour.
The bread takes ~ 12 hours of room temperature rise.
What would the best source(s) to get a San Francisco Sourdough Culture
that would be able to grow in a whole wheat starter?
BTW. I plan to use only one starter culture actively, therefore since
the starter must be whole wheat.
Mike Avery
With many thanks to Mike Avery's "An Introduction to Sourdough Baking"
I can now repeatedly create an excellent San Francisco Sourdough loaf
in structure.
Thanks for the kind words!
I would like the culture to grow in whole wheat even when the major of the flour
used in the bread is unbleached bread flour
<snip>
What would the best source(s) to get a San Francisco Sourdough Culture
that would be able to grow in a whole wheat starter?
Any starter will be happy to be fed whole wheat flour. Just stop feeding it white flour, start feeding it whole wheat. You'll notice an immediate change in the taste and smell of the flour, which may or may not transfer into the bread. The taste of the bread develops when the dough is made and slowly risen.
Dick calls playing with starters, "starter muckery" and there are times I agree. Getting the starter to taste sour doesn't lead to bread that is more sour, it tends to lead to bread that won't rise well.
Still, try using Carl's with whole wheat, see what you think of the results, and then move on from there.
As to specific starters, I'd avoid the "Gold Rush" starter. I've heard good things about Mr. Baker's starter. And someone here in the list has an authentic San Francisco Starter they share that is said to be quite good.
Mike
Brian Mailman
> .... And someone here in the list has
> an authentic San Francisco Starter they share that is said to be quite
> good.
That someone might be me, and yes, I do send a doughball for the cost of
a SASE (I'm six blocks from the geographic center of San Francisco, so I
think that's pretty authentic).
Write to me offgroup (I read this a newsgroup, not a list), substitute
.com for .invalid, and I'll send you directions. That also goes for
anyone who wants an SF sourdough culture.
PS: a friend a few blocks away has a bit of my starter, and he
exclusively uses whole wheat for feeding and baking.
B/
Kenneth
wrote:
>What would the best source(s) to get a San Francisco Sourdough Culture
>that would be able to grow in a whole wheat starter?
Howdy,
I keep the ACME starter, and would be happy to send you some
if you write to me offgroup.
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."