On 10/26/2017 7:30 PM, graham wrote:
> On 2017-10-26 3:37 PM, Casa de los peregrinos wrote:
>> 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.
>
> It's not laborious really. You just have to feed the starter at
> intervals until it becomes vigorous enough to use in bread making. After
> that, it has to be fed to maintain it. US sourdough is based on a
> starter with equal weights of flour and water, making a batter. The
> French method, which is not so sour, uses about 65g water to 100g of flour.
> Graham

Point is that one has to stay on it and regularly feed and dilute it -
not the kind of thing most folks will make time for.