Author Topic: Sourdough feeder flour  (Read 2362 times)

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Offline KAMarks

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Sourdough feeder flour
« on: July 25, 2007, 08:05:07 PM »
Does it matter what type of flour I use to feed my sourdough culture? I have purchased Italian starters from sourdo.com
Thanks
Ken


Offline scott r

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Re: Sourdough feeder flour
« Reply #1 on: July 25, 2007, 08:22:10 PM »
any white flour will do, just avoid bromated.

Offline bakerboy

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Re: Sourdough feeder flour
« Reply #2 on: July 25, 2007, 08:33:47 PM »
Ka, i have had very good results feeding with the same flour that i'm using in my recipe. start there and then you can "play" after you get comfortable using your starter.  I recently started feeding my starter with 75% white and 25% stone ground whole wheat and i really like the flavor profile.
Have you fed it yet or have you just gotten your culture?
Barry

Offline KAMarks

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Re: Sourdough feeder flour
« Reply #3 on: July 25, 2007, 08:39:10 PM »
Just received my culture and have not yet activated.
Ken

Offline bakerboy

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Re: Sourdough feeder flour
« Reply #4 on: July 25, 2007, 08:54:50 PM »
Have you decided on a flour/water ratio to feed the culture?  Alot of people prefer a more liquid starter using a higher ratio of water to flour.  I use equal parts flour to water which gives me a "tighter" starter.

Offline KAMarks

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Re: Sourdough feeder flour
« Reply #5 on: July 29, 2007, 09:25:02 PM »
Feeding with bread flour at 50/50 ratio by weight. I made a proof box which was a little on the hot side (90 degrees). Man did that sourdo.com take off. very active culture in 48 hours.
clean smelling.
Ken

Offline Gualtiero

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Re: Sourdough feeder flour
« Reply #6 on: August 01, 2007, 06:44:13 AM »
Ken,

I'd like to know more about your new oven. As you can see by my avatar, I've got BIG plans.  :o


 

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