Here at the school, we feed the starters daily. Each student is assigned his or her particular starter. They log the times and temperatures, amounts of flour and water and monitor each starter as if it were a member of the family. Baking can go on five days a week, based on the various programs, both days and evenings. The breads are fired in an unglazed tile lined deck oven.
Students utilize many types of starters here.
The grain we use at the school is grown in Nebraska and is certified organic. From this grain, we start cultures based on just the wheat flour that we mill and local Omaha water. From this starter we have come up with many types of wonderful breads. We also have utilized grape based and potato based starters for our sourdoughs. From there, we do cover all methods and utilize several types of flours from 5 different milling companies, along with many types of commercial yeasts.