Craving more spaghetti / homemade bread

[Major Nikon]

22. With traditional methods of feeding natural yeast with flour, there's various ways of doing it

With these methods there's several naturally occurring yeasts and bacteria you will culture. Yeasts that tend to lower ph and produce sour notes reproduce better in a culture with low hydration. Yeasts that do not lower ph culture better in higher hydration environments.

How and what you feed your culture with has the most to do with how the final product is going to taste. San Francisco style sourbread will typically keep the starter at around a 50% hydration level which is 50% water to flour ratio by weight. French style natural yeast breads will typically keep the starter at around 100% hydration level which is equal parts water and flour by weight.

You can bounce back and forth between the two. If you have a sour culture you can increase the hydration level and after a few days of feeding your bread will no longer taste sour.