Thread: Who bakes bread?

Starters from another era or culture
If have a starter and feed it King Arthur flour and then buy an Italian starter and feed it King Arthur flour won't the two starters become the same over time?

Well that’s the argument about starters, clones in the plant world, etc. Are they twins or identical replicas?

Are we more than that which we eat?
I believe that the genetics carry forward if the life form is maintained.
At the least, with three different starters i should be able to detect if the different profiles diminish over time or are even perceptibly different at all.
Will make for a good narrative over breakfast if nothing else.

Originally Posted by MikeB52

Well that’s the argument about starters, clones in the plant world, etc. Are they twins or identical replicas?

Are we more than that which we eat?
I believe that the genetics carry forward if the life form is maintained.
At the least, with three different starters i should be able to detect if the different profiles diminish over time or are even perceptibly different at all.
Will make for a good narrative over breakfast if nothing else.

I haven't looked into this, but perhaps it's possible to use varieties of flour which are (or were) "native" to the regional
starter you're using.

My friend Robert (pinklather here at SRP) is a huge sourdough fan and makes it constantly, not only for his and his lovely brides consumption but to give to friends.

A few years ago he was talking about how an ancient wheat was making a come back and that many, many people who were gluten intolerant could eat this older wheat and not have any reaction to it.

I 'think' it was this one:
https://daily.jstor.org/einkorn-the-new-it-wheat/

I find you can buy it already made into flour, but also in seeds that could be planted for self harvest.

I hope this is of some help.

I know just enough to be dangerous with this but have read that some yeasts kill others....

While my starter is slowly starting, after 7 days, still not quite there in our chilly north.
So I decided to try the preferment biga recipe a few pages back.
Used a 55/45, unbleached all purpose to atta no1 fine wheat blend and gave my preferment maybe 16 hrs to ripen.

The preferm had a really hoppy alcoholy odor to it as I knocked it down this am to make the dough. Had hi hopes.

Final proofing.

Only one Dutch oven, so the rear one cooked in a pie plate.
Great crust and taste.

Supposedly this style of bread keeps for up to ten days due to the acidity from the fermenting process, and is easier to digest.
All in, pretty pleased with it fir my first go.
Wife was pleased with her Mother’s Day home made bread..
Cheers men, and thanks for sharing those links and experiences.

Originally Posted by MikeB52

While my starter is slowly starting, after 7 days, still not quite there in our chilly north.
So I decided to try the preferment biga recipe a few pages back.
Used a 55/45, unbleached all purpose to atta no1 fine wheat blend and gave my preferment maybe 16 hrs to ripen.

The preferm had a really hoppy alcoholy odor to it as I knocked it down this am to make the dough. Had hi hopes.

Final proofing.

Only one Dutch oven, so the rear one cooked in a pie plate.
Great crust and taste.

Supposedly this style of bread keeps for up to ten days due to the acidity from the fermenting process, and is easier to digest.
All in, pretty pleased with it fir my first go.
Wife was pleased with her Mother’s Day home made bread..
Cheers men, and thanks for sharing those links and experiences.

It all looks good my friend.

If you need a bit more warmth in the Great White North, try turning on the oven light and putting the mixture in the oven. Here at the Boars Nest, it's been about 70 degs F but by using the oven light on the inside of the oven gets up to about 85 degs F.

Just a thought

I was at a loss as to what to do for my mother today and decided my favorite sourdough recipe would be right up her alley.

Starter @ 10.40a


Starter @ noon








I have another 100% whole wheat for my work lunches in the oven. This'll be my third crack at it and I finally followed the recipe completely. Ironically, this dough properly made is extremely sticky and quite difficult to knead, but I'm pretty optimistic with the rises. Forgot to take pictures as I was cleaning and cooking chili at the time.

Originally Posted by boz

Starters from another era or culture
If have a starter and feed it King Arthur flour and then buy an Italian starter and feed it King Arthur flour won't the two starters become the same over time?

Answering my own question. "There is a well-known myth that moving a culture from one location to another will result in its becoming contaminated by the local organisms. That is absolute nonsense without an iota of evidence."

Wood, Ed (2011-11-01T23:58:59). Classic Sourdoughs, Revised . Potter/Ten Speed/Harmony/Rodale. Kindle Edition.

Killer yeasts are ubiquitous in the environment: They have been found in diverse habitats ranging from ocean sediment to decaying cacti to insect bodies and on all continents including Antarctica. However, environmental killer yeasts are poorly studied compared with laboratory and domesticated killer yeasts. Killer yeasts secrete so‐called killer toxins that inhibit nearby sensitive yeasts, and the toxins are frequently assumed to be tools for interference competition in diverse yeast communities. The diversity and ubiquity of killer yeasts imply that interference competition is crucial for shaping yeast communities. Additionally, these toxins may have ecological functions beyond use in interference competition. This review introduces readers to killer yeasts in environmental systems, with a focus on what is and is not known about their ecology and evolution. It also explores how results from experimental killer systems in laboratories can be extended to understand how competitive strategies shape yeast communities in nature. Overall, killer yeasts are likely to occur everywhere yeasts are found, and the killer phenotype has the potential to radically shape yeast diversity in nature.

The ecology of killer yeasts: Interference competition in natural habitats
Primrose J. Boynton