Author Topic: Starter Question  (Read 929 times)

0 Members and 1 Guest are viewing this topic.

Offline first crush

  • Registered User
  • Posts: 38
Starter Question
« on: May 25, 2012, 06:56:53 PM »
I feel like I've kind of hit a wall, flavor wise, with doughs made without a starter.  I've made some nice pies, but really looking for that depth of flavor that a great bread has.  I have the Tartine Bread book and wondering if folks here recommend a home made Levain starter such as that or beginning with a an established, purchased culture?  Looking for some help on what's been most successful.  Thanks in advance for any guidance you might offer!


Offline Bill/SFNM

  • Lifetime Member
  • *
  • Posts: 4036
  • Location: Santa Fe, NM
Re: Starter Question
« Reply #1 on: May 25, 2012, 07:19:30 PM »
Having done both - captured wild cultures and purchased established ones - there is no question in my mind that purchasing is the way to go. There are good reasons why many of the purchased cultures have been in use for hundreds of years.

Offline first crush

  • Registered User
  • Posts: 38
Re: Starter Question
« Reply #2 on: May 25, 2012, 08:05:15 PM »
Thanks Bill.  Any preferences on sources for the best starters and which strains you recommend?

Offline Bill/SFNM

  • Lifetime Member
  • *
  • Posts: 4036
  • Location: Santa Fe, NM
Re: Starter Question
« Reply #3 on: May 25, 2012, 08:14:18 PM »
http://www.sourdo.com. Italian starters for pizza.

Offline first crush

  • Registered User
  • Posts: 38
Re: Starter Question
« Reply #4 on: May 25, 2012, 09:04:13 PM »
Thanks Bill.  And is it the Italian culture you recommend?

Offline Bill/SFNM

  • Lifetime Member
  • *
  • Posts: 4036
  • Location: Santa Fe, NM
Re: Starter Question
« Reply #5 on: May 25, 2012, 09:08:22 PM »
Yes.

Offline first crush

  • Registered User
  • Posts: 38
Re: Starter Question
« Reply #6 on: May 25, 2012, 09:20:14 PM »
Thank you Bill.  I'll definitely be placing and order and trying these out!


 

pizzapan