Author Topic: Baking flour before starter use?  (Read 488 times)

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Offline DenaliPete

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Baking flour before starter use?
« on: May 29, 2014, 06:04:47 AM »
I could have swore that I read of someone doing this, but I figure this is the best place to ask...

Has anyone heard of people baking or heating their flour prior to using it in a starter?  I don't know if I read this as a technique to ensure that a strain stays dominant or if I just dreamt this up after too many beers or maybe an ambien.

Someone please set me straight.

Offline Adrian

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Re: Baking flour before starter use?
« Reply #1 on: May 29, 2014, 06:56:52 AM »
I did some experiments with this. On rye I have to admit. Rye in general has lower falling numbers than wheat (i.e. rye has higher alpha-amylase activity).
The one result: The starter still works fine, but not as good as with normal non heated flour.
I guess this is because of the enzymes killed in the flour and with just the enzymes produced by the micro organisms the starter doesn't have that much food.

Also I had the sensation, that the starter got sour more quickly. But this could be the same phenomenon: Less food -> earlier overproofing.