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Here in Germany many people trade starters across villages. It would be interesting to have a scientific study on the differences. Maybe there is different bact
by hendricius 8y ago
Here in Germany many people trade starters across villages. It would be interesting to have a scientific study on the differences. Maybe there is different bacteria/yeast in the different villages?
- lostlogin 8y agoThe type of flour and the temperature it’s kept at make the most difference imho. You can notice a change in the smell as seasons change.
- hendricius 8y agoThat would be really interesting to have in the recipes as well. Did you conduct any A/B tests?
- lostlogin 8y agoMore or less - bulking up the starter and putting it in the fridge (7 degrees) but leaving some in a new batch of bread at 2o degrees. If you try bulking up a starter with high grade white flour you notice a difference pretty fast too.
- bonesss 8y agoThe yeast isn't just different between villages, it's different from street to street. Wild yeast is everywhere, and very different from place to place. To my understanding a little jar of one culture stands no chance against the evolutionary pressures outside it, so within a week or two an imported starter will return to whatever yeast exist in that specific area. Trading across villages would be a really good way to keep 'new' flavours coming in :)