FoodBanter.com - View Single Post - New to sourdough starters..my results and am I on the right track?

wrote:

[a successful sourdough from scratch report]

Congratulations!

> Will these starters mature over time? Will I get a more sour flavor in
> another month or so once they mature more?

They probably will change over time. Acid content is mainly influenced
by fermentation time and by buffering - you may get more acid content
with fuller grain flours.

> Is my sweet but sour alcohol smell a good thing?

A very good indication - the organisms are doing their thing.

> Should I have stayed with the rye flour instead of switching over to
> white bread flour? I may spawn some of it off into rye just to see
> how that goes anyway.

Experimenting is a good idea. What you do with your starters is entirely
up to you. Practically is another aspect. If you do mainly rye, you may
want to keep your starter in rye. Same goes for white.

I personally think that full grain rye starters are richer. Everyone has
his/her preferences to go by. All depends what you like - or dislike, if
you have a maso tendency, then you can do that and be pervertedly happy.

Luckily, it's not yet against the law to make bread with the wong
starter. If the current trend continues, this may change in the US, when
things are more under control.

Samartha