Search results

Ya I'm sure it will all come together eventually. Best part is its just like beer making...no matter the results, odds are it's still edible.

Almost certain the yeast was mixed in properly as i added the water and starter first mixing them together, then added the remaining ingredients.

Forgot the pictures...

Well my first attempt at sourdough was a success. Bread is very dense and didn't rise that much, but still is tasty!!!

Well maybe i will give it a try anyways and see what happens. I am feeding the starter the following; 250g water 125g bread flour 125g whole wheat flour.

I am using distilled water. I found the below video on how to make a starter and in it he states a water test by taking a spoonful of the starter and placing it in some room temperature water. If it sinks its not ready to bake with and if it floats it is ready to bake with...

Thanks! Ya that is way more liquid then i have on mine. The starter itself seems to be very runny now and not bubbly and airy like if was after the first 48 hrs of making it. I have been feeding it every 24 hrs now and it seems like its getting worse. It also doubled in size the first 48hrs and...

Well we will see. My starter today was very watery compared to the other day. Think I had it in too warm of a place. Will have to see how it is tomorrow. On a side note, what should it smell like? Mine has a really really sour smell. Seems like a dumb question for a sourdough starter. Haha

Looking good!! My Starter should be ready Wednesday for my first attempt of sourdough bread!!

FINALLY!!!! I have been waiting over 10 years to get this beer here, this is what started my craft beer craze after a trip to Grand Forks. No idea why the name change but whatever. Mmmmm blue moon...

I think honey is probably one of the only things that cant go bad. Its still good to use, just put it in a sink of hot water to soak. Might take a while but you will be good to go.

Awesome!! That's what i wanted to hear! Thanks!

Ok so now that i have cleaned up the drool from my key board i have a question regarding sourdough. I want to start making it but not sure how much i will actually be making. Once i get a starter established will it survive if i make say 1 or 2 loafs a month?

Well, seeing as the top of the fermented is pretty large i think i will sanitize a mesh bag and pour the wort through that first and then skip my first step. Just checked my final gravity and looks like i have my first stuck fermentation. Its at 1.020 when it should be around 1.014, guess i...

The main reason I have number one is for yeast harvesting, I have never done this yet but will be starting. Just thinking that cleaning it is the easier it should be.

Thanks! The more i think about my process i could be up to 4 but 3 ball empties for sure. 1. After putting wort in let everything settle out in ball. Clean and replace. 2. Once primary is done empty ball and replace. Depending on the yeast used this might have to be done twice. 3. After...

Make sure to clean everything very well!! lots of manufacturing oils left on the valves. Also fill with water and let it sit for a few days to make sure no leaks, especially from the thermal well. Took me a few try's before it would not leak. Oh! And I have noticed that i will have to start...

Good article, I am currently in the designing stage of a weissbier dunkel that I had in Germany this past summer. The beer is Benediktiner Weissbier Dunkel and I can not find it anywhere in North America. Also having no luck finding a clone for it. I have been "googling" the crap out of this...

Will do! Plan is to take the "box" off after a few days and let it warm up. Have to see how it actually pans out.

Also make sure to pre drill for lags.