jammer
Well-Known Member
So i was recently reading an article about making true NY style pizza and the author said that in addition to using yeast (saccharomyces cerevisiae) which caused the leavening, he said to use a lactobacillicus mother in the dough in order to give it a good taste. He talked about keeping mothers going for a while in order to create a house flavor. I assume this means somewhat unsterile propogation methods as well.
That got me thinking, I have heard of pitching bread or dough in the 'olden days' in order to add the yeast.
Has anyone here ever done anything like this? Using mothers as starters? what about culturing all the yeast that brewers use in a mother rather then a traditional starter? Or possibly using mothers for keeping lacto or other bugs and pitching part of the mother to innoculate beer? I have made dough and frozen it for 6 months and after defrosting it for a day it leavened better then the dough i originally made. Do you think this could be used for storing yeast or bugs long term?
is this crazy? would adding flour to beer add bad flavors? Any opinions?
That got me thinking, I have heard of pitching bread or dough in the 'olden days' in order to add the yeast.
Has anyone here ever done anything like this? Using mothers as starters? what about culturing all the yeast that brewers use in a mother rather then a traditional starter? Or possibly using mothers for keeping lacto or other bugs and pitching part of the mother to innoculate beer? I have made dough and frozen it for 6 months and after defrosting it for a day it leavened better then the dough i originally made. Do you think this could be used for storing yeast or bugs long term?
is this crazy? would adding flour to beer add bad flavors? Any opinions?