White Starter – Sweet yogurt-like flavours
(Our original Starter)
My French white starter is one that I have been using since I was 11 year old and originates in the bakery I grew up baking with in France. It takes a bit longer to reach it’s peak and is generally slower and sweeter, and much more forgiving of being neglected for a week, so the one I recommend for beginners.
I have verbal confirmation that the starter originated over 115 years ago and has been maintained ever since.. it’s a lovely story .. Although the microbes double every 20 – 30 minutes when they are refreshed ... so it is either over a century old or 30 minutes old depending on how you want look at it.
In January 2017 our beautiful Sourdough School’s French white sourdough starter, derived from the original French starter from the bakery I grew up baking in, was analysed by the Puratos Sourdough Library in Belgium. This analysis revealed that it contained one dominant yeast and several kinds of LAB, which is typical of the make –up
Yeast = Saccharomyces Cerevisiae
|Manufacturer||The Sourdough School|