Sun, Jan-08-06, 11:14
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Resident Loud Mouth
Posts: 8,495
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Plan: Retrying
Stats: 239.2/150.6/120
BF:
Progress: 74%
Location: Wyoming
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Quote:
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i saw an overnight starter that didn't call for sugar at all and only one cup of flour. i don't really understand the process, so would it be impossible to make a starter using a zero carb bake mix or reduced carb flour? and then to use those same products to finish off the loaf?
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The problem is the same as with yogurt. What happens is the starter will eat the sugar and ferment. If there is no sugar, the bacteria has nothing to eat. If the starter doesn't call for any sugar, then there is a chance it already has some in it. I would email the company and find out exactly how thiers does work. |