The great sourdough starter experiment
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Starter is doing great after its little vacay in the fridge, but I want to try something different.
Ratio is 15/50/50. One is unbleached bread flour, the other is whole wheat bread flour. Both are Bobs Red Mill.
Let’s see what happens.
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Day three. If anything the white flour one is more vigorous. Didn’t expect that.
Next up - rye flour.
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Hey @Steve-Miller !
I've got a novel sourdough recipe for you:
Sourdough Soba Noodles
Japanese soba noodles are delicious and nutrient rich. They’re made with buckwheat, which contains all nine essential amino acids, meaning buckwheat is a complete protein. A common flour ratio for soba noodles is 80:20 buckwheat flour to all purpose wheat flour. This small amount of gluten in from the wheat is enough to make the dough manageable, and in the case of our recipe, the all purpose flour comes in the form of sourdough starter, adding flavor complexity and digestibility. Our instructions do include baker’s percentages in case you’d rather not use sourdough starter, and the recipe is written for four small servings (or two large), allowing a beginner to finish the entire process relatively quickly and without needing an extra long rolling pin or special knife.
