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Old 06-13-2012, 01:06 PM   #1
dinnerstick
 
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has anyone tried this or anything similar? i just made a sourdough starter by rinsing out my just-pitched smack pack of roeselare blend and using that as the water. i guess if these bugs don't particularly like bread flour then the lacto resident in my kitchen will sub in and i'll never know the difference.

 
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Old 06-13-2012, 01:14 PM   #2
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I made sourdough using White Labs' Sour Mix, and was very happy with the results. Alas, I don't have that starter any more.

 
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Old 06-13-2012, 01:21 PM   #3
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cool! i'll post results

 
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Old 06-13-2012, 01:37 PM   #4
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now that that's solved, i'll take the opportunity to hijack with my own personal question, lol.

i bought a dry starter like 2 months ago and kept it in my fridge, sealed in the package. is it still good?
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Old 06-13-2012, 02:00 PM   #5
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yep.
next?

(actually i have no idea, but why wouldn't it be)

 
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Old 06-13-2012, 02:10 PM   #6
Quaker
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Just racked my Flanders to secondary and from laziness left the primary to sit until tomorrow. Now I'll be setting aside some of that cake to use for bread. It'll have to sit in the fridge for a couple weeks due to a vacation, but looking forward to trying some bread from it. timely post.

Last winter I made several loaves of bread with brewery's yeast. Started with a hefe yeast, then added a Belgian, and cal ale as I finished various batches of beer. But never added or allowed any souring. Slow and a bit dense, but tasty.
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Old 06-16-2012, 10:09 AM   #7
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my starter was foaming after a couple days, so i started to train it up; discard most and replenish with fresh flour mix every day for a week or so to get it really active and ready to ferment a loaf. as it was just getting going it had a pleasant almost flowery smell, but after the first day on new flour, the brett has announced its presence! it honks. it has very suddenly taken on all of the barnyardy whiffyness of a brett beer! i'll move it out of the kitchen and keep it going...

 
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Old 06-20-2012, 09:45 AM   #8
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wow that thing was really stinky. but the recipe i have (from tartine bakery in SF) says once it's active to throw out 80% of your starter culture each day and feed it new flour, and that it will go from honking like old cheesy shoes to smelling fruity and sour, and that's exactly what happened. really smells like sourdough! i have no way of knowing if the lacto and friends from the roeselare blend are prominent or if someone else has taken over. a few more days and i'll turn it loose on the first loaf. pics will follow

 
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Old 06-20-2012, 09:53 AM   #9
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Keep the updates coming. My yeast and bug cake is sitting neglected in my empty primary while I'm vacationing in Oz. But I'll attempt to resuscitate it in another week.
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Old 06-20-2012, 11:06 AM   #10
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I'm interested to see how this turns out. I've been looking for a way to get more sour out of my sourdough.
Regards, GF.

 
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