August 12, 2010 - 7:08am
Is inoculation cheating?
I keep a white, sourdough mother starter.
When I need another starter, say rye or wheat or durum, for example, I just make them by inoculating:
- Wheat starter (1/4 wheat flour, 1/4 water, 1 T white/mother starter, several feedings)
- Rye starter (1/4 rye flour, 1/3 water, 1 T white/mother starter, several feedings)
- Durum starter (1/4 wheat flour, 1/3 water, 1 T white/mother starter, several feedings)
- Etc.
To my mind, that's what a mother starter is for, but I wonder if others agree/disagree.
I also wonder, for example, if I'd get different starters and, as a consequence, different/better breads if I built and maintained each starter from scratch.
What say ye?
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Mini
Oh, good!
I had a nightmare last night: Daniel Leader admonished me for inoculating the durum starter for the Pane di Altamura. Worse: He secretly exchanged my jar of durum starter with a jar of Folgers Crystals!
It's not like his method for that bread is the most legit.
I was not given this news. Why has no one told me this? Whom do I blame?
No, seriously...
His Altamura has defeated me 3 times, and that was the final defeat before my incoming success.
I am convinced.
Nay, I am resolved!
Note, however, that as far as baking is concerned, the last time I tried Leader's Altamura, I was as incompetent as Mario Batali trying to make a fig tarte–pastry is not his forté, even if his waistline makes you suspect otherwise. What a disaster, Mario!
I'm no longer so incompetent.
This time I shall win or, as Ignatius J. Reilly sayeth, my valve shall burst.
I do the same, otherwise I'd have to take a course in juggling to keep everything up in the air!!
I tried that for a while, but it felt like I had four children. Enough!