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Old tech bread

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Mesophilic:
Thanks,  DC, great find.  He listed the process on that link as well:


--- Quote ---Directions
Special equipment: scale with tare function; quart-sized, wide-mouthed glass jars with lids

To begin: Mix together 125 grams flour and 125 grams water with a clean hand in a medium glass bowl. Cover the bowl with a tea towel and let sit undisturbed at room temperature until the mixture is full of bubbles and has nearly doubled in size, usually 2 to 3 days. During this time, yeasts and bacteria from the air and from the flour and probably from you will set up housekeeping in the bowl (see Cook's Note).

For daily feeding: Peel back any crust that may have formed and transfer 20% of the culture (50 grams) to a clean, wide-mouthed jar. Stir in 100 grams flour and 100 grams water, loosely screw on the lid and stash at room temperature for 24 hours. (The culture will have a stinky-sour smell at this point.) Discard the rest of the original mixture.

Repeat step 2 every 24 hours for 5 days. By then the culture should smell yeasty-sweet-sour, which means you're ready to put the starter to work.

Cook’s Note
If your culture isn't showing signs of life after 3 days, go ahead and start feeding. If, after a few more days, nothing happens, start over and place the culture in a different part of your home.
--- End quote ---

DC:
Let us know if it works :D

bowtarist:
When I was on the road in the late 80s early 90s, I would boil a potato then mash it and add flour and a pinch of sugar. If it was summertime, it would be bubbly and sticky by morning. I’d then add flour and some water to make a dough and make a loaf of bread. It would rise like crazy, sometimes spilling out of the bowl if I left it too long. I always wanted to try to keep part of the original mixture and feed it like a starter, but like I said, I was on the road and packing light. The loaf always tasted great. Thanks for the memory. I’m gonna have to find my old journal and look up any details I may have forgotten and give that another try sometime.
Seems like you could get started with just one apple and not have to make a whole batch of cider, like I started with one potato and didn’t make a batch of vodka. Lol

Hawkdancer:

--- Quote from: bowtarist on January 12, 2020, 01:40:16 pm ---When I was on the road in the late 80s early 90s, I would boil a potato then mash it and add flour and a pinch of sugar. If it was summertime, it would be bubbly and sticky by morning. I’d then add flour and some water to make a dough and make a loaf of bread. It would rise like crazy, sometimes spilling out of the bowl if I left it too long. I always wanted to try to keep part of the original mixture and feed it like a starter, but like I said, I was on the road and packing light. The loaf always tasted great. Thanks for the memory. I’m gonna have to find my old journal and look up any details I may have forgotten and give that another try sometime.
Seems like you could get started with just one apple and not have to make a whole batch of cider, like I started with one potato and didn’t make a batch of vodka. Lol

--- End quote ---
Be real glad to read the journal

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