The author accidentally created two distinct sourdough starters from the same original one. They had been keeping a stiff (60% hydration) starter and a liquid (100% hydration) starter, both fed with the same whole wheat flour. Over time, they noticed the two starters developed unique characteristics: the stiff starter became mild and predictable, excelling in sweeter breads, while the liquid starter developed a complex, tangy flavor profile, perfect for sourdough loaves. Despite their common origin, they now function as two separate, specialized starters, effectively "twins" with distinct personalities. This accidental experiment highlights how variations in hydration and feeding can significantly impact a starter's character.
Within the realm of culinary alchemy, a fascinating bifurcation has occurred within the author's domicile. Their singular sourdough starter, a carefully cultivated colony of wild yeasts and bacteria, has undergone a process of unintentional duplication, resulting in two distinct, yet genealogically linked, starter cultures. This division arose from a necessary act of starter maintenance – the discarding of a portion of the established culture to regulate its growth and maintain its vigor. Rather than consigning this discarded portion to oblivion, the author, perhaps driven by a nascent premonition of its potential, retained the excess starter in a separate vessel.
Over a period of continued nurturing and feeding, this seemingly superfluous fragment of the original starter demonstrated remarkable resilience and vitality. It exhibited all the hallmarks of a thriving sourdough culture: bubbling activity, a pleasant, sour aroma, and the ability to leaven bread. Thus, the author now finds themselves in possession of not one, but two active sourdough starters, effectively twins derived from a common ancestor. This unexpected propagation has presented the author with both a delightful predicament and an expanded capacity for sourdough-based culinary endeavors. They now face the pleasant task of managing two distinct starters, each potentially possessing unique characteristics and contributing subtly different nuances to the final baked product. This serendipitous duplication has opened up a world of comparative baking experiments and the potential for a deeper understanding of the complex dynamics of sourdough cultivation.
Summary of Comments ( 56 )
https://news.ycombinator.com/item?id=43829935
Several Hacker News commenters discuss the author's process and the science behind sourdough starters. One points out the importance of the flour's microbiome and suggests the author's results may be due to using two different flours. Another explains how a single starter can evolve distinct microbial populations over time, even within the same jar, based on factors like feeding frequency and ambient temperature. Others delve into the genetic aspect, noting that "twin" starters might just be slightly diverged clones. One commenter highlights the unpredictable nature of sourdough, emphasizing the role of stochasticity in microbial colonization. Some express skepticism about the noticeable flavor difference, attributing it to the hydration level or other baking variables rather than distinct starter cultures. Finally, a commenter emphasizes the importance of keeping a detailed starter log to understand such variations.
The Hacker News post "My sourdough starter has twins" (linking to a blog post about someone's sourdough starter unexpectedly producing two distinct-looking starters) generated a moderate amount of discussion, with several commenters engaging with the original poster's experience.
One of the most prominent threads revolved around the science behind the phenomenon. One commenter suggested the separation could be due to differing yeast and bacteria populations within the starter, with one half potentially being more dominated by yeast and the other by bacteria, leading to variations in rise and appearance. This sparked further discussion about how temperature variations and feeding schedules might influence the dominance of different microorganisms.
Another user, claiming to be a microbiologist, offered a more detailed explanation, proposing that the separation could be due to a phenomenon called "flocculation," where yeast cells clump together and either float or sink. This, they argued, could create a visible separation within the starter, even if the overall microbial composition remained relatively similar.
Several commenters shared anecdotal experiences with their own starters, describing similar separations or unusual behaviors. One user mentioned their starter developing a "hooch" layer (a liquid layer on top, often indicating the starter is hungry) that looked strikingly different from the rest of the starter, echoing the original poster's observation.
Some users focused on the practical implications of the separation. They questioned whether the two resulting starters would behave differently when used in baking and whether it was advisable to maintain them as separate entities or recombine them. The original poster replied to some of these inquiries, indicating they intended to experiment with both starters to see if they produced noticeably different results.
Finally, there were a few lighthearted comments, with some users jokingly suggesting the starter had "given birth" or was exhibiting signs of sentience. These comments added a touch of humor to the otherwise science-focused discussion.
Overall, the comments section provided a mix of scientific speculation, practical advice, and personal anecdotes, reflecting the community's interest in both the science and the art of sourdough baking.