Join Date: Jun 2008
Location: Near Sacramento
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 2 Post(s)
Originally Posted by gitarzan
How the heck did you catch a wild yeast.
And I do agree, Sourdough is good. The best I ever had was on the west coast. It ain;t the same over here.
It's not hard. 3cups flour, 3cups water, cover with damp towel and leave outside during the day. Put in the oven with just the light on at night. Stir in am, put it back out.
Eventually it will start to bubble and smell sour. Usually, a couple days, sometimes as long as a week.
Then pull out a cup and dump. Feed with 1/2 cup flour, 1/2 cup water, and back in the oven with the light on to proof. After 12 hours, it should be bubbling more actively and smell more sour. Repeat 2x.
Then you can move on to the next step. It still needs to be fed though. Weekly for me. Kept in the fridge between feedings and allowed to come to room temp first. Then proof for about 6 hours after feeding and back in the fridge.
This one is very active. It was very vigorous after the first 12 hours outside. Oh, it ought to be in the mid 80's (that's in degrees F) for the capture.
Some sort of pithy irrelevant one-liner should go here.