A Tale of Two Pre-Ferments
The experiment…One liquid starter fermented at a warmer temperature for a lactic acid flavour.A second stiff starter fermented at a cooler temperature for it's acetic acid flavour. Blend them into one loaf and see how they play against each other.Pre-Ferment One: The liquid starter…1 tsp rye starter at 100% hydration50g water40g bread flourMixed at the same time as the stiff
Source: thefreshloaf.com