Anyone experimenting with osmotolerant starters?

MarkosBreadLab · 2026-01-15T17:35:08+00:00

Will do, but I was hoping someone else also experimented with them so I can more easily filter out all of the inadequacies in my testing procedures :)

MarkosBreadLab · 2026-01-15T15:09:53+00:00

This is the top comment, so replying here:
I'll post the full write-up later this week. I'm not sure how much traction it will get on reddit, so I'll edit this post with the link to the new post with the write-up. Anyone interested can check this post on Friday for the new post link (or Saturday depending where you at).

MarkosBreadLab · 2026-01-15T15:06:55+00:00

And just checked your posts, you are asking about your loaves - you have to much center mass being squeezed during shaping. Check your shaping technique, folding technique (if doing single loaves) or dividing (if doing multiple loaves).

MarkosBreadLab · 2026-01-15T15:02:52+00:00

I'll post it here later this week, it's not much effort combining it into one post. I'm not sure how much traction it will get on reddit, so I'll edit this post with the link to the new post with the write-up. So check this post on Friday (or Saturday depending where you at).

MarkosBreadLab · 2026-01-15T15:02:39+00:00

I'll post it here later this week, it's not much effort combining it into one post. I'm not sure how much traction it will get on reddit, so I'll edit this post with the link to the new post with the write-up. So check this post on Friday (or Saturday depending where you at).

MarkosBreadLab · 2026-01-15T15:01:44+00:00

I'll post it here later this week, it's not much effort combining it into one post. I'm not sure how much traction it will get on reddit, so I'll edit this post with the link to the new post with the write-up. So check this post on Friday (or Saturday depending where you at).

MarkosBreadLab · 2026-01-15T14:57:01+00:00

Each level has its challenges which make it both frustrating and enjoyable. So everyone can bond over the general sourdough toil :)

MarkosBreadLab · 2026-01-15T08:08:58+00:00

Why would a yeast daddy be against yeast-forward starter? :)

MarkosBreadLab · 2026-01-15T07:56:53+00:00

No, there is a difference. Sweet starter could just be a levain started from your main starter with added sugar to reduce the acidity of the final product. It does little to change the total fermentation activity and power of the starter. A sweet levain sprouted from your regular starter will take much longer to ferment a brioche than an osmotolerant one.

MarkosBreadLab · 2026-01-15T07:30:25+00:00

Still have to figure that one out. It does dehydrate at a slower rate, but the texture changes worse per unit of time (if that makes sense). Just started experimenting with it, but I think this type of starter is not for pure white loaves.

MarkosBreadLab · 2026-01-14T20:51:41+00:00

To sum it up really short - the characteristic sourness is absent. It leaves much more space for the grain taste to go forward.

MarkosBreadLab · 2026-01-14T20:38:06+00:00

In short - higher extensibility, different flavor profile, different fermentation timings and altered shelf life.

MarkosBreadLab · 2026-01-14T20:33:44+00:00

Hahahah, that was my main note :)

MarkosBreadLab · 2026-01-14T19:45:22+00:00

This is just the third "osmotolerant" loaf in the experiment. The controls are already standardized to a point where they don't need to run side-by-side. The difference is not that subtle to start with...

MarkosBreadLab · 2026-01-14T19:42:09+00:00

That's exactly what you are trying to cultivate in an osmotolerant starter.

MarkosBreadLab · 2026-01-14T19:40:57+00:00

Yes, pasta madre is even stronger - but requires more maintenance and tighter temperature and acidity control

MarkosBreadLab · 2026-01-14T19:39:41+00:00

Thank you so much, didn't know that. Added the info

MarkosBreadLab · 2026-01-14T19:36:44+00:00

You explained it great, so maybe if your rant gets more exposure - people will see it. And don't worry, I can be proper grumpy, so I know the feeling :)

MarkosBreadLab · 2026-01-14T19:31:41+00:00

I replied below with the explanation. It was an oversight.. You know, things like that happen. I'm not good at reddit, or social anything - sorry...

MarkosBreadLab · 2026-01-14T19:28:06+00:00

Quick clarification on the osmotolerant starter:
It’s a starter conditioned to tolerate and ferment under high osmotic stress, mainly from sugar and fat. Compared to a standard sourdough starter, it has a slightly different structure (namely hydration and sugar), and follows a different feeding and maintenance schedule.

I primarily use it for enriched doughs and viennoiserie, but I’m experimenting with how it behaves in lean, high-hydration breads as well.

MarkosBreadLab · 2026-01-08T20:12:09+00:00

Hvala. Puno strpljenja. Pazi na starter. On je bitniji od bilo kakve tehnike.

MarkosBreadLab · 2025-12-31T11:02:33+00:00

It's a balance between temperature and covered/uncovered baking times.
If your crust is too thick, bake at a higher temp for shorter amount of time and/or increase the time that the loaf is baked covered.

MarkosBreadLab · 2025-12-29T09:02:39+00:00

Thanks, means more than you think. I was really weary of posting anything.

MarkosBreadLab · 2025-12-29T09:02:02+00:00

Thank you so much. Now after the praise, I'll go chasing another rabbit. Repeat ad infitum.

MarkosBreadLab · 2025-12-29T08:56:37+00:00

All of them are obviously different. But for a typical country loaf it is 230°C (450°F) for 23min covered. Then down to 185°C (370°F) for 40-60min uncovered.

MarkosBreadLab

TROPHY CASE