Fermenting Flour starches??

[shaven_lotus]

Been trying to make seitan (wheat gluten) and was curious if the starchy water that is run off from it would be a suitable substance to ferment on its own with just yeast, or if it wouldn't even be worth it. My thoughts are that it would make some sort of bland, cloudier "beer."

Just some info, the process of making seitan involves making a ball of dough with flour and water and then rinsing out the starch to leave a more pure protein from the gluten.

Any info on fermenting solutions of primarily wheat are appreciated! Had some trouble finding sources. Thanks for your time.

 

[billl]

Starch doesn't ferment. It needs to be broken down to simpler sugars or the yeast can't eat it. You would need to mash the starchy water with malted grain in order to do that.

 

[shaven_lotus]

Okay cool, thanks for the info!

 

[daksin]

You would also need to gelatinize the starch before the enzymes from another source (base malt) would even be able to convert the starch into sugar.