Tuscan wild starter used in Tartine bread

[Bill/SFNM]

Over in the legendary Tartine Bread thread, I discussed some loaves I made with a wild starter captured in Tuscany:

http://www.pizzamaking.com/forum/index.php/topic,12042.msg131287.html#msg131287

I was asked about the starter. Rather than muck up that thread, I have created a new one here.

My Tuscan starter is the only one I have that is not from sourdo.com. It was given to me by a baker friend who captured it during a visit to Tuscany. She baked some breads with it that were awesome, so I was so excited to get it, imagining all of the wonderful things I was going to bake with a magical culture from the foodie heaven that is Tuscany.

For whatever reasons, my results were far from magical, so I rarely use it, feeding it every few months out of pity and loyalty. The other day I was straightening up in the fridge and decided it was time to dump it. But I thought that maybe I should give it one more chance. So I brought it back to life and tried it in a batch of Tartine. Amazing taste and oven spring! Probably a fluke, so I tried it again today. Even more amazing - according to beloved wife who is brutally honest about my cooking efforts.

I was so close to throwing it out. Many lessons learned. Maybe I'll try it in my next batch of pizza. Stay tuned.

[Mick.Chicago]

Bravo!  I've been meaning to ask where the dark coloration comes from in the tartine loaves! Is it the level of sugar developed?

[ponzu]

The 11th commandment...

Thou shalt not discard a usable starter.
AZ

[Bill/SFNM]

I've been meaning to ask where the dark coloration comes from in the tartine loaves! Is it the level of sugar developed?

Hard to say. Blast of steam gives surface sugars a head start in caramelization? High hydration allows for baking at higher temps for longer period without burning and without drying out crumb?

[Jackie Tran]

MC, 10% semolina flour in my breads have been giving me noticeably darker loaves.  Does anyone think the dark color is related to the specific flour and/or baking process?

[Bill/SFNM]

Does anyone think the dark color is related to the specific flour and/or baking process?

Any bread will darken if baked long enough. I would guess I am baking Tartines longer than I have previous baked other breads of similar surface area/volume ratios. 

[Jackie Tran]

Any bread will darken if baked long enough. I would guess I am baking Tartines longer than I have previous baked other breads of similar surface area/volume ratios. 

That's true.  I was thinking some flours will darken faster because of the protein ratio or from mixing in WW or semolina.

Bill can you compare the taste of the Tuscan starter to the popular ischia?

[Bill/SFNM]

That's true.  I was thinking some flours will darken faster because of the protein ratio or from mixing in WW or semolina.

Bill can you compare the taste of the Tuscan starter to the popular ischia?

OK, I'm really bad at this, but the Tartine bread with the Tuscan was more intense, sweeter and more buttery. It seemed to be in better balance with the more strongly-flavored Tartine crust. Everyone's eye popped open wide when they started eating this batch. More flavor, better flavor. I'll try to get you a sample one of these days. 

I'll be making a batch of pizza dough with Tuscan starter soon. That should be interesting.

[StrayBullet]

I was so close to throwing it out. Many lessons learned. Maybe I'll try it in my next batch of pizza. Stay tuned.

In your opinion what changed in the starter that made it work these two times compared to the times before?  Thanks!

Mark

[Bill/SFNM]

In your opinion what changed in the starter that made it work these two times compared to the times before?  Thanks!

Mark

The whole Tartine process: formula, handling, fermentation, baking - may all favor this culture. I would guess the main factors would be fermentation: the room temp folding period and the overnight in the fridge.

[Jackie Tran]

Looking forward to it Bill.   

[Bill/SFNM]

I will add that despite being dormant for several months, after a few days of feeding this culture was the most powerful yet in the Tartine milieu - faster and greater rise during fermentation, proofing, and baking. Still too soon to know what is going on.

[Bistro]

Just curious if you maybe tried the starter in a Pizza yet? And maybe didn't tell us about it...Would love to hear about it if you did.

[Bill/SFNM]

Just curious if you maybe tried the starter in a Pizza yet? And maybe didn't tell us about it...Would love to hear about it if you did.

Lately, almost all my pies are made with the Tuscan starter as described in this thread:

http://www.pizzamaking.com/forum/index.php/topic,12122.0.html

This is mainly because I am still crazy about Tartine bread with the Tuscan starter and often make batches of bread and pizza dough from the same starter activation. However, I would still give a very slight edge to my Ischia starter for the best tasting pizza depending on my mood. Both make outstanding Neapolitan-style crust - the Tuscan just a bit milder.