Ask Allie!

Ask Allie is our advice column, where you can ask all your food-related questions to get digestible answers! No question is off limits!

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Which one(s) of your cultures would produce something most similar to Mascarpone Cheese? Preferably mesophilic but either way. Thank you!

— Tanya

None of them without straining, but I would be most inclined toward short viili. 

I just started making no-knead bread. What is the best sourdough starter for me to use as a beginner bread baker? Thanks!

— Allison

My personal favorite is the Egyptian, as it is a super performer and loves to rise! But really, it makes the most sense for you to go to the main page of the site and use the “What’s Your Flavor” feature to pick one based on flavor profile. They’re all vigorous, so I personally tend to pick what I’m going to use based on the flavor I’m looking for.

Maybe I am just blind but what type of flour is used for the Italian Ischia Sourdough Starter use in order to be pure? Is it just wheat flour?

— Sara

It’s an all-purpose flour starter, but you can use any flour that works for you.