2008 September 19
I thought I had better start a blog on my Baking and my first forum entry was really a blog anyway.
I have made all my SD as an unbleached white flour/ rye flour blend but finally last week I took a few grams of my starter and fed it up as a white starter.
Last night was the first bake with the new white starter and I have noticed a few things:
1. The white starter I had split off was much more active than the rye blend. It really should have been fed every 12 hours but the rye blend only needs feeding every 24 or 48 hours (at room temperature).
2. Admittedly at a slightly higher hydration (because the starter was wetter) the white dough pretty well collapsed when slashed but then puffed up when baked and ended up with a nice shape and a greater volume in the end than my normal rye blend. The rye blend baked at the same time turned out as normal, but was a little underproved.
I'll know what the white is really like when I cut it open when I get home (I'll try to post a picture)
Has anyone else noticed a difference in properties when baking white and rye blend?