Multi-flour starter

Hi, friday I began a new starter using a lot of flours: soft, wholemeal and hard wheat, rye and spelt, plus a touch of yogurth and sugar. I refreshed it with the same mixture of flours twice a day and now it's sparkling ;-). I don't know what to expect from it, I was wondering if anyone has already used such a beast. Thanks, Nico

2 comments

You probably have all kinds of yeasts and different lactic acid bugs...  It really sounds interesting, have you tried baking with it yet?  Since it is a new starter I would look for recipes from the begginers blog or recipes that don't make a lot for a start.  Another thing to look at is how long it takes to double after you feed it, that will tell if it is ready to go

 

Terri

 

You really are what you eat, so eat wisely...

I haven't tried to bake anything with it yet, but the leaven seems quite mature: it more than doubles in 2 hours; moreover the smell seems to be the right one. For the first time I'll try something simple.