I'll stir things up a bit: I do not see why prominent ears are a thing. I mean, I guess they look "sexy", but dang, in the end they are just hard, dried bits of crust. No?
Meantime, I'm still planning a SD loaf for next week. It'll be a 67% hydration loaf and I'm rootin' for some nice tang.
You are correct, but at the same time, when you bake for others (I don't eat bread, I only make it for other people) it feels really good to hand them something that is as beautiful to look at as it is delicious.
Regarding the viability of an "imported" starter, has anyone here been able to maintain, or failed to maintain, the character of a starter that was initially grown elsewhere? IOW, do local microbes eventually overtake a starter that originated elsewhere? Examples might be Richard Chrz starter that has been given to some here or the purchased King Arthur starter.
Willy, no. If someone buys mine or King Starter, the flour you use, not where you live will dictate the starter health,
So in sense. If someone buys a King Arthur starter and use King Arthur flour, it will remain likely 96% the same, The idea of the local microbes dominating the fermentation, is mostly myth,
When all comes down to it, if you get a known strong culture, it will thrive no matter where, as long as you care for it.
Last edited by Richard Chrz; January 4, 2026, 09:59 AM.
The health of the microbes matter likely even more than flour, if you are considering store brands. Mine has been built in bread flour, but, I don’t think i would see much change. If I go rye or whole wheat, it would change, but still be strong, it the health of your microbe colony
Richard Chrz If the flour determines what microbes are present/dominate, and I do believe those microbes exist and are an influence on the starter, then those microbes must vary over time. They will vary year to year depending on which farm(s) they come from, what conditions (weather for instance) on the farms change from year--thus determining which microbe strains will dominate year to year, conditions at the mill where flour is ground, etc. I really don't what to believe regarding starter stability over time, but I presently lean towards suspecting a well established starter will "defeat" invading microbes. This is consistent with your healthy microbes idea.
I use KA bread flour all the time, though I sometimes use KA whole wheat flour to kick a new starter off (per Forkish, I think). A future experiment: all the starter recommendations I read suggest leaving a cover/lid off when making a starter. I'm gonna try a new starter while always using a cover.
The live microorganisms that inhabit sourdough starters are responsible for the unique aspects of sourdough bread, including its flavor and extended shelf life. So, what do we know about them?
I= think a big factor may even be, the person who is feeding it. I know my starter inside and out, at temps, times & speed it can be move
You give a great baker 20 places and different environments, using different easily available commercial flours, they will likely nail it in every location, using every flour choice given to them.
Do any of y'all have a way to contact Chef Jacob at Stella Culinary? I have tried two ways to sign up for his online bread courses, but have had no success. In one case, I am told I'll be put on a wait list!?--for an online recording?! Surely he's not taking time to teach to a "live" audience. I watched his sourdough courses in 2018 and would love a refresher.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Do any of y'all have a way to contact Chef Jacob at Stella Culinary? I have tried two ways to sign up for his online bread courses, but have had no success. In one case, I am told I'll be put on a wait list!?--for an online recording?! Surely he's not taking time to teach to a "live" audience. I watched his sourdough courses in 2018 and would love a refresher.
Thanks.
Hey Willy ... looks like he now charges for the privilege. Apparently, you now have to join his "Chef Jacob's Community Forum" for the low low price of only $19/mo (or $197/yr). Here's a link: https://www.chefjacob.com/checkout/c...ccess/products
MBMorgan Yeah, he does charge and, for the sour dough course/refresher, I'm willing to pay (drat). Trouble is, neither way I've tried to pay was successful and there is no way to contact him. I've left pleas for help on his blog but they haven't successful either. He seems to have become full of himself.
MBMorgan THANKS! I just watched the one I really needed to see, which is taking the dough from the shaggy mass stage through the stretch and folds and the tensioning.
I don't "get" YouTube". I watch YouTube pieces very occasionally when a website links to one and they're always "free". What do I get if I subscribe?
I cut the cord quite a while back. Tablo has an offer to purchase their system for appx a hundred bucks. Prolly more now.
You provide the Wifi n Tablo will distribute to all yer "smart TVs" within range.
There is a Youtube thread that I play Chef Jean Pierre n a cooking through History programs on.
Kim says it is not the "Youtube" but who am I to argue. I am more than happy to receive local programing an some pay to play streaming for far less than the buck n a half per month i used to waste.
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