Good words, well said Samartha!

Dusty

"Sam" > wrote in message
news:mailman.5.1207405112.4061.rec.food.sourdough@ www.mountainbitwarrior.com...
> wrote:
>> I've been feeding my Carl's starter with King Arthur bread flour.
>> After a few learning experiences related to temperature, it's been
>> doing quite well and producing good sourdough loaves.
>>
>> I'm curious about the effect that changing to a different grain would
>> have on the performance and taste of the starter. I have access to
>> wheat, rye, oat and rice flour. Any experience out there on this
>> subject ?
>>
>>
> It will change - results may vary.
>
> Mineral content, taste of grain, grain properties.
>
> Btw. oats are not a bread grain, nor is rice.
>
> If you cook something with barley and do the same thing with wheat
> berries - do you expect it to be the same?
>
> IMO, sourdough is mainly an experience and no words - printed or spoken
> can substitute that experience.
>
> In a way, it seems you are asking here for the experience.
>
> There is so much to sourdough fermentation - injera, pannetoni cake,
> pumpernickel, full grain sourdough pan cakes, all are using similar
> organisms to come to vastly different results.
>
> I can only encourage you to experiment, discover and enjoy.
>
> Sam
>
>