Should be fine. No harm trying right. If it doesn't work or brings unwanted flavors, just start a new one, or I can dry some of mine and send it to you.
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck
I have a question about sour dough starters since we are talking about them. When I go to restaurants with the sourdough bread there dough has an actual sour flavor whereas mine just has a very nice complex flavor but isn't really sour. So are they adding something to there's I do not have or what? I really like mine I just dont detect any sour notes with mine at home. Can anyone shine a bit of light on this?
It's all about the starter, as well as fermentation and autolyze techniques. A few questions:
How old is your starter?
How are you margining it, feeding, storage, refreshing?
Is this a Demi sourdough, meaning adding other yeasts to the picture?
What's the formula your using, I can help bring out flavors you want better if I know the formula.
This can be fun, I love talking bread, lol
I'm going to rethink my first statement... It's about the starter, but a lot of the sour flavors come from fermentation, autolyze, and retarding the dough and yeasts.
We'll figure this out, and get you the flavors your after
Been a while since I posted something of my own in a while, here's one.
Rye and millet yeast water English Muffins. Just love playing with yeast waters. Brings a whole new level to my yeast obsession, lol
Rye and millet yeast water English muffins looks interesting. How's the crumb?