On 10/26/2017 11:17 AM, graham wrote:
> On 2017-10-26 10:52 AM, Casa de los peregrinos wrote:
>> On 10/26/2017 8:55 AM, notbob wrote:
>>> On 2017-10-26, cshenk > wrote:
>>>
>>>> Hey, I got to many grapes some time back.
>>>
>>>> Any ideas there?
>>>
>>> Julia Childs did a baking show (Baking With Julia?) where she had on
>>> some pro baker lady who used grape skins to derive her sourdough
>>> starter yeast.Â* IOW, her guest got the natural yeast present on some
>>> of the grape skins.Â* You might be able to find that particular episode
>>> online.Â*
>>>
>>> nb
>>>
>>
>> Wow, SUPERB tip, nb!
>>
>> TNX, been thinking about sourdough since I saw the episode on ATK a
>> week back.
>
> Actually, those yeast cells will be replaced by the strain that is on
> the wheat grains and therefore in the flour. After all, wine yeast is
> different to beer yeast and this is an analogous situation.
> Graham


Thanks for clarifying!

The key, as ATK tells it, is to keep diluting that flour slurry down as
it grows generation by generation.

A laborious process, one I say most folks won't take the time for, even
an avid baker like CSchenk.