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Old tech bread
Mesophilic:
How do you feed your starters?
In the past, with starters I've been given or purchased, I fed them with a mixture of regular flour and malted wheat or barley flour...as the malted grain has amylase enzymes to break down starches in to sugars usable by the microbes. Had pretty good success this way.
Del the cat:
--- Quote from: Mesophilic on November 28, 2019, 06:38:32 pm ---Del, is the cider naturally fermented? No commercial yeast?
If it is spontaneously fermented, maybe that's the route I need to go.
I'm also thinking about geeking out, make up some plates and see if I can isolate some wild yeast. I know it's not something the ancestors would've done, but may eliminate some frustration.
--- End quote ---
Yeah, the cider is nothing but apples. I pick 'em up, rinse 'em, quarter 'em, run them through the scratter and press than ito demijohns... nothing added.
here's a vid' :)
https://www.youtube.com/watch?v=vHVlsD1K7fw
Del
Hawkdancer:
I use whole grain wheat flour, usually King Arthur, and bottled spring water. Also, have a buckwheat starter that I hope is still vibrant. I store them in the fridge, should feed them every couple weeks to keep them "fresh". If I am baking a lot, I feed them every time I use them. I am relearning how to bake a lot of stuff because my wife can't have wheat based products on the keto diet.
Hawkdancer
burtonridr:
This is just going off of what I have read from historical journals written by pioneers, trappers, explorers, etc. But your last attempt sounds about right. I seem to remember, for example, a batch of sour dough would be prepared the night before being used, allowing it to sit near a woodstove overnight. When I have read accounts of prepping dough for baking I got the impression that it would take longer to rise than modern commercial yeast from packets.
This is something I have wanted to try for a while now, I'm interested in hearing how things progress.
Fun fact, people in the alaskan bush have used sour dough starter to tan caribou leather. :OK
Hawkdancer:
A starter only bread will raise nicely over night, maybe too much, pancakes do very well on the counter! The "modern" yeast does speed up the rise time, probably due to strength of numbers! I use both methods. There are a lot of recipes out there and plenty of opinions, too! I usually double the amount of starter for a starter only recipe.
Hawkdancer
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