The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Sour Dough Bread/Beer

Reply
 
LinkBack Thread Tools
Old 10-09-2008, 08:26 PM   #1
Champurrado
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: NYC, NY
Posts: 192
Default Sour Dough Bread/Beer

I bake sour dough bread every saturday. I maintain a starter covered on the counter. Recently, I started making beer too. I've read about problems with wild yeast finding its way into brewers yeast and vice versa. Do I need to worry here? I sanitize before I brew and I don't usually bake on days I brew. Anyone with experience as a baker and brewer. Appreciate any help. Thanks.

__________________
Champurrado is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2008, 08:31 PM   #2
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,942
Liked 47 Times on 41 Posts
Likes Given: 6

Default

You'll have a harder time keeping your commercial yeast from killing your sourdough starter than the other way around.

Use a good sanatizer like StarSan and call it good.

You might like this:
http://www.homebrewtalk.com/f12/sour-peach-beer-76710/

__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote Quick reply to this message
Old 10-09-2008, 09:56 PM   #3
Champurrado
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: NYC, NY
Posts: 192
Default

Mr. Kahuna:

Thanks for the reply. Funny thing, the starter started smelling a little different; sorta like the matts on the floor behind the bar, but just a little, you know? Could my Nottingham snuck into the bread?

I'll make sure to cover the bread making starter more carefully.

__________________
Champurrado is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2008, 12:18 AM   #4
beretta
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 114
Liked 3 Times on 3 Posts

Default

I have an active sourdough culture I use for bread making. I'll dump the dregs from a homebrew in every few days to add more complexity to the dough starter, along with flour, rye, and something a bit of barley dust from the brewery. The combo of which provides for plenty of flavor in my house bread. I guess I have bread made with mostly ale yeast!

cheers!

__________________
beretta is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2008, 12:26 AM   #5
eddie
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Hermon, Maine
Posts: 1,084
Liked 2 Times on 2 Posts
Likes Given: 4

Default

I doubt one will infect the other since there is so little opportunity for either to become airborne.

__________________
eddie is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2008, 12:55 AM   #6
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,942
Liked 47 Times on 41 Posts
Likes Given: 6

Default

Most small bakeries can NOT make a decent sour dough because bakers yeast is SO aggressive that it contaminates the starter for the sourdough even through the air circulation.
No, It's not a HUGE concern at the Home level...but totally worth being informed about.

__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2008, 12:59 AM   #7
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,230
Liked 452 Times on 359 Posts
Likes Given: 16

Default

When I worked at a bakery (I was an apprentice baker. I quit when I found out that at the top of my field, I'd be called a "masterbaker" , we kept our sourdough starter in the deli department's cooler to keep it away from where the bread was done. Just for that very reason.

__________________

"Science + beer = good!"
-Adam Savage

ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2008, 01:30 AM   #8
StickyWicket
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: East Lansing
Posts: 44
Default

Keep it off the counter and in the fridge. Take it out a day before you need it, feed it, and you'll be good to go. In the meantime, it will be somewhat protected.

__________________
StickyWicket is offline
 
Reply With Quote Quick reply to this message
Old 10-10-2008, 01:34 AM   #9
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,056
Liked 4202 Times on 3059 Posts
Likes Given: 782

Default

I keep my sourdough far, far away from my brewing stuff. I just might be anal, but it seems to me that all the "stuff" I want in my sourdough (wild yeast strains) is stuff that would harm my beer and wine. When I have fermenting beer or I"m brewing, I keep the sourdough in the fridge the entire time. My laundry room (far from the kitchen) has the wine carboys, all with airlocks. I think that the sourdough can not possibly be harmed by the wine/beer yeast, but that the sourdough can definitely infect my brewing gear.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 10-22-2008, 06:57 AM   #10
thataintchicken
The good ideas will survive.
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
thataintchicken's Avatar
Recipes 
 
Join Date: Sep 2008
Location: Lewiston, ID
Posts: 7,800
Liked 1259 Times on 1251 Posts
Likes Given: 6

Default

I have had the same sourdough starter for a year now.
The previous batch lived 8 years before my temporary move back home to Oregon. Unfortunately, it didn't survive the trip.


Anyway. The pacman yeast I added to the current sourdough batch has kicked ass and taken names. My weekly bread baking ritual has benefited greatly.

The San Francisco Sourdough has a bunch of Newport Oregon in it... and it is gooooooood.

__________________
Subtle is too confusing. Subtle only has it's place for aroma, flavor, and insult. Anyplace else, you lose. -GilaMinumBeer

Ginger, how long should I boil these crab legs for? I want them to fall off the bone just like Texas pork ribs. - Ace Club

I'm a meat hunter. - AZ_IPA

Their new commercial sounds lime the crazy fiat music.- Zuljin
thataintchicken is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cinco de Mayo Bread (in the bread machine) Yooper Cooking & Pairing 3 11-02-2009 01:37 PM
Beer Bread Isolde Recipes/Ingredients 2 06-19-2009 06:03 PM
Anyone have a good beer dough pizza recipe? RunNakeDnECU General Beer Discussion 6 04-03-2009 10:04 PM
Beer Bread jgardner6 General Beer Discussion 1 01-18-2009 11:11 PM
Bread Beer diedrick Recipes/Ingredients 2 12-21-2008 02:18 PM