I’m not a sourdough expert. You do realize I can talk a good talk but I don’t know a lot about anything, right? So, don’t ever put much stock in what I’m saying . . but I’ve read that sourdough will take on local yeast and the flavor/taste can change, depending on its “habitat”.
I had taken a culture to MO when I was there several weeks ago. I fed it and intended to make bread but never got around to it.
Then, Nicole was there and told me that her scale had stopped working and she needed to order another one. I said “Here . . take mine. I’ve already fed my starter and I’ll bring another scale next time.”
You know how my memory goes. I forgot to bring a scale. When I went to pick Addie up at school Friday, I texted Nicole and asked if I could borrow my scale back and I’d return it to her when I brought Addie back on Sunday. But, I never went to their house. Nicole decided to meet me back at my house and we’d go eat in Joplin and neither of us remembered the scale.
Sunday night, knowing I was leaving Monday, I said . . heck . . I need to get that sourdough fed. I took it out of the fridge, let it come to room temp, and checked it. It seemed busy and active and smelled totally different from my Texas sourdough.
I kinda guessed at the amount of flour, water and starter to use but I fed it and yesterday morning it was bubbly and very active. I brought one jar home to Texas with me and will use it to make bread today. It will be interesting to see if it tastes different from the bread made with the starter that’s never left Texas.
Cndi says
I make water kefir. I have used my city tap water. Recently switched to using a friend’s well water and am getting much more active kefir. I wonder if the water could have an effect on your sour dough culture?
Judy Laquidara says
They say chlorine and/or chloramine will inhibit yeast growth so I have been using bottled spring water for the bread and feeding the sourdough in MO. Chad makes his with city water and it seems to work fine though.
Judy in MO says
I’ve been making sourdough bread, cinnamon rolls, banana bread etc. through the COVID Times and will be interested to hear your opinion on this.
Judy Laquidara says
I planned to get a loaf started this morning and haven’t done it yet. May not have time to do it today so I’ll probably just feed it and start the bread tomorrow. I will report the results.
vivoaks says
When I was reading about sourdouogh I did read that it picks up the natural yeast in the air, so it would make sense that the taste would totally depend on what grows in the area you’re in. I really need to get a starter going, myself, since the yeast in my fridge is old and no longer working. 🙂
Roberta says
Do you have a site for ordering those white jar lids??? I have some but can’t find more in any store around here. Thanks for your help. I know Lehman’s catalog didn’t show them either.
Judy Laquidara says
The only place I’ve ever bought them is at Walmart (inside the stores).
JustGail says
for pint jars or narrow mouth quarts, a mayonaise jar lid might work.
Tee says
I got a starter from my DIL in Denver and it smelled completely different than what I had brought from Minnesota. She had been having trouble getting the bread to rise even though the starter was very active. I made bread with both starters (a loaf each) in Denver and neither of them rose as much as bread made in Minnesota, but they didn’t taste any different. I guess the altitude has something to do with the bread rising. I kind of gave up making in there. I get nice healthy loaves here in Minnesota.
Susan Nixon says
I didn’t know that. I won’t remember the difference by the time I can test it out. =) And you do have to adjust for baking anything at altitude.
Rebecca in SoCal says
I do believe that the “native” yeast in the air has a big influence on sourdough, which is why San Francisco sourdough is the BEST! It’s just something in the air.
Although bagels aren’t sourdough, I think the air might affect them, too. New Yorkers seem to think that bagels anywhere else just aren’t as good.