So, you have been experimenting with your own sourdough breads, and have a beautiful starter bubbling away on the counter top or resting peacefully in the refrigerator. But maybe the recipe you have been itching to try calls for a rye starter or a whole wheat starter or a semolina starter or some other specialty starter. What do you do?
Well, you can start a brand new starter using only rye flour, or semolina or whatever. That’s ok if you don’t want to make bread until next week. If you are like me though, you make these decisions at the almost last minute. I want to make semolina bread today or tomorrow, not next week. So I am going to share my specialty starter short cut.
Simply use the specialty flour on Day 7 when making starter from scratch (directions here), or when replenishing a resting starter. For example, if the recipe calls for rye starter, on day 7 add 1 – 2 cups rye flour instead of all-purpose flour. If the recipe calls for whole wheat starter, add 1 – 2 cups of whole wheat flour. If the recipe calls for semolina starter, add 1 – 2 cups of semolina or durum flour, and so on.
By using a specialty flour, you have in effect made a specialty starter. Is it exactly the same as a starter made only from one kind of flour right from the beginning? No, but it’s close. Besides, most of us don’t have the kitchen space to have several different kinds of starter going all at once. And once I have a starter bubbling away, I hate to dispose of it, don’t you? It almost seems mean, to throw away a living thing. Well, maybe that’s just my own issue !
You can also use this same approach with your everyday starter to change the flavor of a basic sourdough loaf. Sometimes I use Kamut flour to give the starter a little different flavor, or whole wheat flour, and I have even tried teff and buckwheat flours. Remember, there is no such thing as a BAD loaf of sourdough bread so we might as well experiment. There are only good loaves, better loaves, and great loaves.
Do you have favorite specialty starter? Share with us!