In this post I go into details of how to refresh your chocolates starter and explain how I use a my sweet chocolate starter, and why this starter maintains more gluten structure in the dough, which enables sourdough bakers to make some of the more challenging doughs that need gluten structure; things like doughnuts, pastries and brioche. I explain how the osmotolerant yeast multiply and why this is the ideal starter to get good rise in the laminated doughs, and a beautiful open crumb. As a baker it's really useful to understand the impact of adding cocoa to your starter.
It is also useful to know that ...
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