Same but different. Bread No. 51 for the MellowBakers.com Hamelman Challenge is a slight variation of the last bread I posted, the Pain au Levain. This time around, it includes both a liquid white sourdough starter and a stiff rye sourdough starter. Both were created from my normal 100% hydration white starter, PJ.
Is it worth keeping a liquid white sourdough starter and a whole wheat and a rye one, then maybe even stiff versions of each? Aside from the increased hassle of keeping the feeding schedule for a large number of different sourdough starters, there’s not really a great reason for the home weekend (or two) baker to go to all this trouble. I wrote to Jeffrey Hamelman about the issue of handling multiple starters recently and here’s what he said:
Thanks for writing and for asking your astute questions. Feel free to quote me on the answers.
I’ve maintained two starters for a number of years: a firm German-style rye culture (made the third week of August, 1980), and a liquid levain kept at 125% hydration (it’s about a dozen years old). We use the rye for all our rye breads, and the liquid is the base levain for all other breads. Continue reading “Pain au Levain with Mixed Sourdough Starters”