frustratedearthmother
Sustainability Master
Hmmmm, doesn't seem to have worked that way for wyoDreamer.Nah...the LABs will soon take over the mix, even if one were to capture something less than desirable.
Hmmmm, doesn't seem to have worked that way for wyoDreamer.Nah...the LABs will soon take over the mix, even if one were to capture something less than desirable.
Please read wyoDreamer post about pink nasties. Like I said capturing yeast and mold from the air is up to chance. But once you have a starter it's good to go as long as you keep it healthy by feeding it wheat and water, non chlorinated of course. You can then use it whenever you want.
I do know lactobacilli thrives in a low PH and around a 85 degree F environment. Other than that, this is where my knowledge & experience ends.
But, you do know yeast!
I used to bake bread - yummy! But, my one attempt at sourdough only wasted a bunch of flour. Guess my wild yeasts weren't feeling cooperative, lol.
I had made a good sourdough starters many times before attempting it in Wyoming. It was just the one attempt that went so wrong. Somehow I just caught the wrong yeast on that attempt.
I am going to attempt to use the starter I have now on homeground whole wheat and see if I can get some sourdough whole wheat bread that is edible. I would like ot be able to make bread from whole wheat without using any white flour. Right now, my attempts are producing a very, very heavy loaf.