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Old 10-09-2008, 08:26 PM   #1
Champurrado
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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.


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Old 10-09-2008, 08:31 PM   #2
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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/


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Old 10-09-2008, 09:56 PM   #3
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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.
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Old 10-10-2008, 12:18 AM   #4
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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!
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Old 10-10-2008, 12:26 AM   #5
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I doubt one will infect the other since there is so little opportunity for either to become airborne.
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Old 10-10-2008, 12:55 AM   #6
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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.
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Old 10-10-2008, 12:59 AM   #7
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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.
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Old 10-10-2008, 01:30 AM   #8
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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.
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Old 10-10-2008, 01:34 AM   #9
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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.
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Old 10-22-2008, 06:57 AM   #10
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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.


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