My bread experiment

H

housemouse

Membership Revoked
I am trying to capture the wild yeast!

I am on day 3 of the process. I hope I get a good strain!

Day 1:

mix 1/2 cup lukewarm water and 3/4 cup whole-rye flour in non-reactive bowl, cover with plastic wrap, and let stand 2 days.

Day 3:

mix 2/3 cup unbleached all purpose flour into the first starter forming a firm dough, and transfer to clean non-reactive container, cover tightly with plastic wrap, and let ferment for 1 or 2 days. When it is very sticky and riddled with tiny bubbles, it is ready to refresh.

I just checked this evening, and it looks like it is ready to refresh even though I am not on day 4 yet, so I have refreshed it.

I took a clean glass mixing bowl, and out in 3 tablespoons of lukewarm water, measured out 1/4 cup of the starter, and dissolved it in the water. Then I added 2/3 cup of unbleached bread flour, and made a very firm dough. Covered it in plastic, and will wait another day or two to see when it is ready to refresh again.
 
Last edited:
T

Todd

Inactive
Some years ago, Julia Childs had a baker on her show who used grape yeast for her starter.

What she did was to mix grapes into her flour starter and allow it to ferment. The loaves were beautiful!

The show was during the winter so our grapes weren't available. I tried it with store-bought ones and it didn't work. I haven't tried it since.

Todd
 
H

housemouse

Membership Revoked
So far, it is coming along really nicely. I am refreshing it every night just as I did in the last step. I take 1/4 cup of the last refreshement, dissolve it in 3 tablespoons of warm water, and add 2/3 cup of bread flour.

It smelled a bit stinky at first, but now is beginning to have a nice sweet but tangy smell. I am supposed to keep doing the refreshing until it is able to quadruple in volume in about 8 hours.

I will keep you posted, and can't wait to see how it tastes! I bake a mean batch of bread using regular yeast, and do prefer to use less of it, and go for long cool rises. I use bigas and poolishes a lot, but this is my first effort at trying to capture the yeast in the air around me to make real Chautauqua County Sourdough!

Will post again when it is ready to bake with. Anyone else going to give it a try?
 
Last edited:
H

housemouse

Membership Revoked
This morning it looks like it has quadrupled since last night's refreshing, but I am going to be on the safe side, and refresh it one more time, maybe two.

But, I am not going to toss the leftover starter, but use it along with 1/4 teaspoon of yeast to make some ciabatta with fresh rosemary for seasoning.

If I were really brave and experimental, I would leave out the 1/4 teaspoon of yeast, but being frugal, hate to waste the flour.

Hope it turns out ok. Will let you all know.

P.S. Thanks for the links to the sourdough info. I had been to that site long ago, but lost the links. It is great to have them again, especially the FAQ link!
 
H

housemouse

Membership Revoked
Reporting in on my bread experiment, friends...

I am delighted with the results, and have a really nice starter going. It is just the way my husband likes it, which is not very "sour". Most of the commercial starters I have tried are too "tangy" for his plain tastes, but the one I caught is very pleasant.

I have two loaves rising right now, and will be baking them as soon as they are raised.

I would encourage all you bakers out there to give it a try. It is a good thing to know how to do, in the event commercial yeast is unavailable or hard to get. And, I really think it tastes better, and keeps better.
 
G

Gingergirl

Veteran Member
Housemouse,
Congrats. I'm with your husband, I don't like them really sour. Your success has enouraged me to try again.
 
F

Flagwaver

Membership Revoked
Housemouse, you've encouraged me to try again too!

I tried one batch, but got too busy with other things and kept forgetting to stir it. I'm trying mine with soymilk and spelt flour. This week is busy too so it will be later before I get going again. Thanks for sharing in detail your experience. ;)

Flagwaver
 
You must log in or register to reply here.
Top