Since my first home grown starter has been so sluggish, for whatever
reason, I have been looking at the starters available from
http://www.homebread.com.au/
which are the same available through Sourdough International. The South
African starter is the one recommended for whole wheat flour. Has anyone
tried this and what were the results?


--
Ginny - in West Australia

verba volant, scripta manent
"words fly away, writings remain"

On 11 Jul, 01:26, Ginny
...The South
African starter is the one recommended for whole wheat flour. Has anyone
tried this and what were the results?

--
Ginny - in West Australia


Hi Ginny,

I use whatever starter I happen to be using at the time when I fancy
some wholemeal bread, but I do have the SA from SDI. I don't dislike
it but just don't find myself ever reaching for it. I've just gone
back to the Red Sea starter as it needed renewing in my dried starter
store. I'm really loving it, don't ask me what the difference is I
couldn't say, it's just too subtle but I like it. Essentially what I'm
saying is whichever one you choose you'll be happy with, some are
innately more sour than others but they're all good. If I had any
least favourites they'd be the Tas, the NZ and the Russian.

Jim

TG wrote:

Hi Ginny,

I use whatever starter I happen to be using at the time when I fancy
some wholemeal bread, but I do have the SA from SDI. I don't dislike
it but just don't find myself ever reaching for it. I've just gone
back to the Red Sea starter as it needed renewing in my dried starter
store. I'm really loving it, don't ask me what the difference is I
couldn't say, it's just too subtle but I like it. Essentially what I'm
saying is whichever one you choose you'll be happy with, some are
innately more sour than others but they're all good. If I had any
least favourites they'd be the Tas, the NZ and the Russian.

Jim

Hi Jim,

Well I rang the Aust distributor and they have the South African starter
on back order so went for the Italian and Russian ones so I could start
straight away. I like Italian sourdoughs that I have bought so if I have
to buy some flour it really isn't a big deal if it is not so successful
in whole wheat. I'll see how the Russian goes and if it isn't to my
taste I'll just have to buy some of the others to try. LOL.

--
Ginny - in West Australia

verba volant, scripta manent
"words fly away, writings remain"

On 11 Jul, 11:09, Ginny wrote:

Hi Jim,

Well I rang the Aust distributor and they have the South African starter
on back order so went for the Italian and Russian ones so I could start
straight away. I like Italian sourdoughs that I have bought so if I have
to buy some flour it really isn't a big deal if it is not so successful
in whole wheat. I'll see how the Russian goes and if it isn't to my
taste I'll just have to buy some of the others to try. LOL.

--
Ginny - in West Australia

verba volant, scripta manent
"words fly away, writings remain"

HI Ginny,

you'll like the Italians if you're like me The Camaldoli is my
favourite of the two. The Russian is a fast one and not too sour so it
might be a good one for wholewheat with tends to be a bit more sour.

Good luck. Let us know what you think and how you get on with them,
they can be a bit slow to activate but do get there in the end. I use
about 1/3 of the measures they suggest so keep some spare for back up
or giving away and to save on flour. : -)

Jim