I have noticed that sourdo international cultures that claim to be
great with whole wheat and produce good volume, the Russian and South
African cultures, seem to be similar. They have quite a frothy quality
and a sweet rather cloying smell. The flavour of the Russian one I did
not like. Recently one of my back up Finnish cultures changed to the
same smell and frothy quality. Are these more yeast dominant
culturesThe Finnish culture is usually quite sharp in smell and a
strong flavoured bread.
The altered Finnish culture seems OK and produces a milder bread than
the original finnish culuture.
Anyone know about this yeast bacterial balance and how it changes,? Can
one change or alter this balance. Padriac