Samartha Deva wrote:
>
> It seems that the 14 - 16 hours 1-step is his standard procedure for
> lower rye contents and the 3-stage is for higher rye %.
>
> Also - he seems to be using yeast in almost every rye recipe which gets
> it rising anyway, independent from the starter (with some restrictions:
> over fermented).
>
> I have no doubt that the recipes work and are valid.
>
> Will they still work without yeast? Maybe, maybe not.
>
> Now, with the white stuff on pg 146 ff, I don't find any yeast on first
> glance ... pg 168.
>
> Maybe that's your answer: No yeast: higher quality starter, with yeast:
> not so much quality required.
>
> From what I gathered on this topic so far - if you don't want to use
> yeast, use a 3-stage - that's guaranteed (within limits of cause) to work.
>
> To find the underlying reason why Hamelman is doing it in that
> particular manner, it may be a good idea to ask him directly.
>
> Speculating, I'd say that's how he got used to doing things which work.
>
>
>
> Samartha

All the above guesses, assumptions and considerations are based on one
sacred for this group axiom: SD bread starter cultures comprise Candida
millery and SF Lactobacilli; others are "foreign", "strange",
"hostile", don't stand acid environment, have no flavor and aroma,
cursed supermarket bread is made with their vicious help and they named
Saccharamyces Cerevisiae (SC).
That is my blasphemy: most of the bread SD starter cultures, especially
the ones designated for rye bread, comprise SC or their minor
relatives, S. minor and several types of LB, mostly not SF LB.
The same about the "from the scratch" rye starter: all the chances that
it contains SC and different from SF Lactobacilli.
What starter cultures? The starter cultures that are properly
identified and stored at special banks as slants (not as Djadja Vanja
starter or as Chew-and-spit Alaska starter accompanied by fairy tale).

SC has many different faces, flavors and aroma. Every homebrewer knows
this, when he chooses from literally hundreds of SC strands for
different beer styles.
Some strands are acid tolerant.

> I haven't much looked into that book but that he uses no yeast with
> several white and yeast with almost every rye - well.... somewhat
> disappointing - must be caused by where he grew up.

Disappointing is that he doesn't explain this or give the reference to
his sources.