Starters showcase #2: Whoreass Silver (salted black rice starter with freezing therapy)

Say hello to Whoreass Silver!

Whoreass says: *making some random jazz noise* “doo ba da ba doo ba da bee doo LAY LAY LAY LAY LAY LAY LAY LAY low low low low low low🎷🎺🎼”

Lol. I named him after my all time favourite jazz musical artist Horace Silver. It is the second and final installment of my starters showcase sequence. (see half one)

So, anyway, alongside the way in which I made a decision it is best to separate starter meant for enriched dough and for lean dough. Earlier than he was conceived, the candy bran type of Djinn Carne was completely wonderful dealing with lean dough, till I went too far with an experimentation utilizing fructose (to each Djinn and Whoreass). Every thing went flawed.

Lengthy story brief, he developed over-reliance towards sugar. Indicator dough all the time rose quick when added sugar was current, however no leavening energy when no sugar was added (as levain).

So I labored actually arduous to turned him into salted starter as an alternative. Similar as Djinn Carne, the thought is to effortlessly management yeast:LAB ratio underneath harsh tropical local weather.

And the rules are kind of the identical as Djinn Carne, besides the change from wheat bran to black rice flour isn’t just to benefit from anthocyanin property that may change coloration relying on pH (principally nature’s litmus paper), but additionally to introduce starch into him.

When yeasts are in osmotically worrying setting, they may produce glycerol intracellularly to equalise osmotic stress. However to provide glycerol, they want sugar. I introduce starch to provide room for amylolytic yeasts (particular to amylopectin, particularly uncooked, comparable to Saccharomycopsis fibuligera and Pichia kudriavzevii) to thrive, within the hope the amylolytic property will likely be carried over to my mostly-white-flour lean dough, to sweeten the dough naturally, which occur to be the starters’ signature attribute. The property may also present sugar for different co-inhabitants (so long as they’re osmotolerant too).

Similar to Djinn Carne, I freeze Whoreass instantly as soon as he peaks. That manner, he’ll all the time be at his peak earlier than use.

He’s 24:12:1 black rice flour : water : salt. Listed below are photos of him 20 minutes earlier than peak.

Whoreass silver, 20 minutes earlier than peak, prime view. Discover the convex floor with some barely seen cracks. The colour of starter has shifted from greyish darkish blue to purple, indicating lowered pH. There may be nice candy, fruity, and alcoholic scent when the jar is opened. The jar feels heat to the contact.

Whoreass Silver, aspect view. The mass is wanting barely aerated. He was tightly packed earlier than fermentation.

Whoreass Silver, backside view

Right here is the indicator dough, 6:24:12:1 starter:black rice:water:salt. The lag section was 2 hours, and proofing time was 3 hours. Discover how hint of black rice just isn’t turned pink, indicating the pH just isn’t going too low.

Indicator dough, at peak. Lag section was 2 hours, proofing time was 3 hours.

Temperature at peak fermentation. Take into account that my starters are exothermic, noticeable at low hydration (normally 50% or under)

For those who really feel like replicating, right here is the timeline I would advocate:

1. construct 2:1 bran:water starter, to provide room for pentose-fermenting yeasts to thrive first, for extra environment friendly complete grain fermentation.
2. Change from bran to black rice flour, to introduce starch and hexoses.

3. Regularly introduce salt, up till 12:1 water:salt.

    

Pleased baking!

Disclaimer: this publish just isn’t a imply to determine rights and wrongs, simply to showcase what I do and why I do what I do. If in case you have one thing so as to add, be at liberty to begin dialogue within the remark part