Barbara wrote:
> Hello,
> Short intro ... I am a German living in Florida and since about a year or so
> I am baking our bread (the "artisan" 70% rye 30% wheat flour, sometimes its
> a 50/50 depending on availability of the rye flour) at home. I am doing
> pretty good with it, everybody loves the bread and I am using as a starter
> the SD that I started myself last year with the organic rye flour.
> Now the rye sour is easy, but I would like to bake some of the "white"
> French and Italian sourdough breads, but my European recipes require for the
> "wheat sour" ingredients that I just can't get here, or a too expensive to
> ship over here.
> Does someone have a url where I could buy some starter for those breads?
>
> Thanks!
> Barbara
>
>
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> Rec.food.sourdough mailing list
>
> http://www.mountainbitwarrior.com/ma...food.sourdough
>

Hello Barbara,

It's possible to use your rye starter, grow it on white flour and make
the white breads you want:

http://samartha.net/SD/procedures/SF01/MakeSF01-0.html

The bacteria in the starter are the same. Appearance of rye starters
and white flour starters differs very much.

It may take a couple of refreshments until the white becomes stabile
and you get all the rye out.

Although, there are different starters which have some unique
properties, the major factors contributing to your bread is how you
grow your starter and how you make your bread (dough development,
flours used etc.). The uniqueness of a particular starter, once it is
performing is not so much a factor (IMO) since one has to adjust the
procedures of growing and making dough in the US to what is available
in materials and equipment in your kitchen.

There is no such system as in Germany, where one buys a flour by the
number (ash content) and one has a choice of 3 different rye flours
off the supermarket shelfs.

The products in US you can get your hands on vary widely and they are
more obsessed with the gluten content (protein) in the flours.


Anyway - if you are doing rye, you are on the top of the line anyway;-)


Samartha