Sourdough baking

1316 readers

1 users here now

Sourdough baking

founded 1 year ago

MODERATORS

desGroles@lemmy.world

JWDed@lemmy.world

Do you think it’s worth using high-gluten/bread flour in starter? (programming.dev)

submitted 2 months ago by connect@programming.dev to c/sourdough@lemmy.world

10 comments fedilink hide all child comments

Or that it doesn’t make much difference in quality for the difference in price?

you are viewing a single comment's thread
view the rest of the comments

[–] Cheradenine@sh.itjust.works 3 points 2 months ago (1 children)

Depending on where you are (I'm not asking) there are a few other flours that really work well as boosters besides rye. Buckwheat, Red Millet, Barley, Teff all work well.

To answer your original question I wouldn't bother using high gluten specifically for a starter. Whatever flour you normally use is fine.

[–] connect@programming.dev 2 points 2 months ago (1 children)

I wasn't thinking of higher gluten in the starter specifically, but rather whether a starter destroys gluten to the point where maybe I should be using the cheapest option in the starter and not waste the flour that I will use later in the process.

[–] Cheradenine@sh.itjust.works 1 points 2 months ago

I can't think of a good reason not to use the cheaper flour for your starter. In low hydration starters you still have some gluten, it doesn't really do anything for your bread though. High hydration does too, more or less depending on how much you use it and how often you feed it. Since your mixing it though you end up breaking pretty much all the strands.