10 Different Types of Sourdough Starters and How To Use Them
A reference chart comparing the characteristics of ten different sourdough starter types.
Ingredients
Instructions
CHARACTERISTICS OF DIFFERENT TYPES OF sourdough starters
Columns: STARTER TYPE | WHICH TYPE OF RECIPE | HYDRATION LEVEL | FOOD SOURCE | LEVEL OF SOUR | TYPE OF YEAST
- LIQUID | All recipes | 100% | Grain based flour | More sour / acidic flavor | Wild
- STIFF | All recipes (but great for bread) | 50% (1:2:1) | Grain based flour | Mellow | Wild
- RYE | Rye bread, whole wheat recipes | 100% | Rye flour | More sour | Wild
- PASTA MADRE | Pannetone, sweet rolls/dessert | 50% | Flour + honey | Mellow + sweet | Wild
- POTATO | White bread, dinner rolls | Depends on potato used | Potato flakes, mashed potato or potato water | Mellow – not sour | Commercial or wild
- AMISH | White bread, dinner rolls, cinnamon rolls | 100% (but can be higher) | Flour, sugar | Not sour | Commercial
- POOLISH | All recipes, French bread, baguettes | 100% | Flour | More acidic / sour flavor | Commercial
- YEAST WATER | All recipe when fed with flour | 100% | Dried fruit, fresh fruit, grain based flour | Mellow | Wild, fruit
- CHOCOLATE | Sweet recipes, chocolate based recipes | 80% to 100% | Flour, cocoa, sugar | Mellow | Wild
- WHEY | All recipes (but great in bread and rolls) | 100% | Flour, liquid whey | Mellow | Wild