Sour dough starter for all bread types?
I am wanting to make bread with captured yeasts and have read the article from My Sister's Kitchen on making sourdough starter. Does this mean any bread I make using the starter will be of sourdough taste?? I like that but what if I am wanting to make just whole wheat or flax seed bread without the sour taste?? Do I need a different type of starter? Can someone clarify this for me. Thanks.
1
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Answer it!
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Jul 13, 2009. 9:35 PMNobodyInParticular
says:
If you don't want a sour taste, just plain yeast without the lactobacillus. You can increase the concentration of wild yeast by adding the skins of unwashed organic grapes.
http://en.wikipedia.org/wiki/Sourdough
http://en.wikipedia.org/wiki/Sourdough
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